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
Ingredients
- Olive oil for cooking
- 1 medium yellow onion roughly chopped
- 3 cloves minced garlic
- 1 tsp cumin
- 1 nub freshly grated ginger
- 1 tbsp tomato paste
- 3 medium carrots chopped
- 1 can diced tomatoes
- 1½ cups dried red lentils
- 1 vegetable bouillon cube or 3 cups veggie broth
- ½ cup coconut flakes or 1 can full-fat coconut milk
- 2 cups spinach optional, chopped
- 1 lemon juice + zest
- Sea salt to taste
Instructions
Sauté the aromatics:
- Heat a bit of olive oil in a large pot over medium heat. Add the chopped onion, a pinch of sea salt. Sauté until onions are soft and translucent (about 5–7 minutes).
- Once onions are golden, add in garlic, ginger, cumin and tomato paste, stir for another minute.
Simmer the veggies:
- Stir in the chopped carrots and the bouillon cube (or broth). Add 3 cups of water and bring to a gentle boil.
Optional — Make homemade coconut milk:
- While the veggies are cooking, blend ½ cup coconut flakes with 2 cups warm water. Strain the mixture through a mesh strainer or nut milk bag to separate the pulp. Save pulp for cookies, smoothies, or compost.
Blend if desired:
- Once the carrots are tender, you can (optionally) blend the soup base for a smoother, creamier dhal. Either use an immersion blender or carefully transfer to a blender and return to the pot.
Add the lentils & tomatoes:
- Stir in coconut milk, red lentils, and diced tomatoes. Return to a gentle boil, then reduce to a simmer. Cook until lentils are soft (about 15–20 minutes), stirring occasionally.
- Once lentils are fork-tender, fold in the spinach and cook just until wilted (about 1-2 minutes).
Taste & serve:
- Adjust salt or spices if needed. Add the juice and zest of a lemon. Serve warm, with rice, naan, or flatbread. Perfect for meal prep or cozy nights in.
Gallery:
