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!
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.