Description
This Quick & Easy Red Lentil Dahl is a flavorful, creamy Indian-inspired dish made with red lentils, aromatic spices, coconut milk, and fresh spinach. Perfect as a nutritious and comforting meal, it is served with rice and vegan naan for a wholesome, hearty experience.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped small
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1/2 teaspoon red pepper chili flakes
- 1 1/2 cups dried red lentils
- 14 ounce can diced tomatoes
- 13.5 ounce can full fat coconut milk
- 3 cups vegetable broth
- 1 teaspoon salt, or to taste
- half a lemon, juiced
- 3-4 cups baby spinach
For Serving
- 4 cups cooked brown or white rice
- Vegan Naan
Instructions
- Sauté Onions: In a large pot or pan over medium heat, sauté the chopped onion in the olive oil for 5 minutes, stirring frequently until soft and translucent.
- Add Garlic and Ginger: Add the minced garlic and grated ginger to the pan and cook for 1 more minute until fragrant.
- Add Spices: Stir in the garam masala, turmeric, and red pepper chili flakes. If the mixture seems dry, add a few tablespoons of water to help combine the spices with the onion mixture.
- Add Lentils and Liquids: Pour in the dried red lentils, canned diced tomatoes with their juices, coconut milk, and vegetable broth. Stir well to combine all ingredients.
- Simmer the Dahl: Bring the mixture to a boil over high heat, then reduce heat to low and let it simmer for about 15 minutes, stirring occasionally until the lentils are soft and cooked through.
- Finish and Season: Squeeze in the lemon juice and add the baby spinach, stirring until wilted. Season with salt to taste, approximately 1 teaspoon.
- Serve: Dish out the dahl and serve it hot with cooked brown or white rice and vegan naan bread for a complete meal.
Notes
- Leftover dahl keeps in the refrigerator for about 4 days in a covered container and also freezes well.
- Light coconut milk can be used for a less creamy version; cashew cream is a good substitute if coconut is not suitable.
- Unsweetened almond, cashew, or soy milk may work as a dairy-free alternative, though texture and creaminess may vary.
- To prepare in an Instant Pot: Use the sauté function for the onions, garlic, and ginger, then add spices and stir. Turn off the pot temporarily, add lentils, tomatoes, coconut milk, and broth. Seal and cook at high pressure for 10 minutes, do a quick release, then add lemon juice and spinach until wilted.
- Nutritional information excludes rice and naan.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
