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Rated 5 out of 5 based on 2 customer ratings
(3 customer reviews)

Red Lentil Dahl

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Rated 5 out of 5 based on 2 customer ratings
(2 customer reviews)
$27.08 Cooking Fee
Diets: Egg Free, Gluten Free, Reduced Fat, Refined Sugar Free, Vegan, Vegetarian
Recipe adapted from:
Kate Hackworthy
This quick and easy red lentil dahl is packed with flavor, but is super simple to make. Vegan, vegetarian and gluten-free.
https://veggiedesserts.com/red-lentil-dahl/
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2 reviews for Red Lentil Dahl

  1. Ofir Schlam
    Rated 5 out of 5 based on 2 customer ratings

    Ofir Schlam (verified owner) –

  2. Ofir Schlam
    Rated 5 out of 5 based on 2 customer ratings

    Ofir Schlam (verified owner) –

Only logged in customers who have purchased this product may leave a review.

 

https://veggiedesserts.com/red-lentil-dahl/

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
  • Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
  • Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with salt and pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
  • If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
  • Stir in lemon juice and spinach until it wilts.

Cook Times

Active Prep5
Hands-On Cook5
Hands-Off Cook15
Passive0
Total Time25 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 2 teaspoon extra virgin olive oil
  • 3 cup onion diced, about 3 medium
  • 6 clove garlic finely chopped
  • 2 tablespoon fresh ginger peeled and grated
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1 1/2 tablespoon ground turmeric
  • 2 teaspoon garam masala
  • 2 cup dry lentil for 10 servings 400g, uncooked (rinsed and drained)
  • 28 ounce canned diced tomatoes for 10 servings, 2 cans
  • 28 ounce canned coconut milk for 10 servings 2 can
  • 4 cup vegetable stock
  • 2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon ground black pepper more or less to taste
  • 3 tablespoon lemon juice for 10 servings, juice of half a lemon
  • 4 cup fresh spinach leaves

Cooking Tools Required

Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top Stove, Vegetable Peeler
Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.

Nutrition

Calories: 371kcal | Carbohydrates: 38g | Protein: 13g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 985mg | Potassium: 897mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1496IU | Vitamin C: 21mg | Calcium: 92mg | Iron: 6mg

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