Description
This comforting red lentil dahl is a creamy and flavorful Indian-inspired stew featuring red lentils simmered with aromatic spices, coconut milk, and vegetable broth. It’s a wholesome, hearty dish perfect for a cozy meal that is both vegan and gluten-free.
Ingredients
Scale
Legumes
- 1 cup red lentils
Vegetables and Aromatics
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
Liquids
- 1 can coconut milk (400ml)
- 2 cups vegetable broth
Spices and Seasonings
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- Salt to taste
Garnish
- Fresh cilantro for garnish
Instructions
- Rinse Lentils: Rinse the red lentils thoroughly under cold running water to remove any dust or impurities.
- Sauté Aromatics: In a pot over medium heat, sauté the chopped onion, minced garlic, and grated ginger until they become soft and fragrant, about 5-7 minutes.
- Add Spices: Stir in the curry powder and turmeric, cooking for one minute to release their flavors into the aromatics.
- Add Main Ingredients: Add the rinsed lentils, coconut milk, and vegetable broth to the pot, stirring to combine all ingredients well.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 20 minutes, or until the lentils are tender and the dahl has thickened.
- Season: Add salt to taste and stir well to incorporate the seasoning evenly throughout the dahl.
- Garnish and Serve: Remove from heat, garnish with fresh cilantro leaves, and serve hot with rice or flatbread.
Notes
- You can adjust the consistency by adding more broth or water if the dahl becomes too thick.
- For extra heat, add chopped chili or a pinch of cayenne pepper with the spices.
- To enhance creaminess, stir in a bit of coconut cream before serving.
- This dish keeps well in the refrigerator for 3-4 days and tastes great as leftovers.
- Serve with basmati rice or warm naan bread for a complete meal.
