This easy red lentil dahl will be your next favorite weeknight meal! Packed with nutrients and vibrant colored foods, it has become a staple for my plant-based diet. The best way to get all your vegetables is to blend them, which is exactly what is done in this recipe. The creamy texture and beautiful color of the lentils is to die for.
Whenever I cook, I like to do it intuitively. This means measurements aren’t always exact, they are to taste. If you do not like spicy foods, omit the spice! If you need something sweeter, go ahead and add maple syrup. We are all different and unique, so why would we all follow the same recipe? I give multiple suggestions throughout the recipe as to what you may add. For instance, add whatever spices you have in the cabinet (turmeric, paprika, etc) that I didn’t! Instead of wasting food to just buy more to “follow the recipe” add what ya got!
Getting creative in the kitchen has helped me to find peace in my life while also feeding my inner child. When it comes to cooking, people tend to have so much dread, but new recipes are fun to try! I hope this inspires you to cook more intuitively and feed your spirit with fresh, organic, colorful foods. Enjoy this red lentil dahl!
much love, peace & vibez 2 u & all beings everywhere
-EC <3
red lentil dahl
Equipment
- pressure cooker (or normal pot)
- hand blender
- blender
Ingredients
- olive oil
- 1 medium yellow onion
- 3 medium carrots
- 1 tbsp tomato paste
- 1 can diced tomatoes
- 1.5 cups dried red lentils
- 1 vegetable boullion cube (optional)
- 1/2 cup coconut flakes (or 1 can of coconut milk)
- 2 cups spinach (optional chopped)
- 1 lemon (juice & zest)
- sea salt to taste
Instructions
- roughly chop the yellow onion and carrots
- add olive oil to heated pot and stir in yellow onion (optional to add in grated ginger and garlic) along with cumin and sea saltstir until onion is translucent
- add in chopped carrots, veggie cube (or broth), 3 cups of water and bring to a boil
- meanwhile, if you are making coconut milk, to a blender add one part coconut flakes, 4 parts water and blendonce blended, filter out coconut pulp by pouring blender liquid through a strainer and into a glass jaruse pulp in other recipes (like cookies!), add to soups, or compost
- once pot/ pressure cooker has softened vegetables, add in coconut milk and blend all together
- next, add the red lentils, diced tomatoes, and tomato paste and bring to a boil
- once lentils are soft, add in lemon juice, zest, and spinach
- once spinach has sweated down, serve dhal
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