red lentil dahl
This creamy, easy, one-pot meal is perfect for a cozy weeknight dinner for the family. Although it might not be traditional dhal, the flavors all merging together will be sure to make even the non-vegans love it!
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