Simple Red Lentil Dahl

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Amanda Stansfield
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This crazy Simple Red Lentil Dahlis on repeat at our house now the weather has gone a bit chilly. It is the perfect immune boosting plant based recipe and so versatile. You can get creative and add any extra veggie you have on hand, or swap out the red lentils for yellow lentils, or garbanzo beans.

Delicious served  all on it’s own with a side of quinoa, rice or wilted greens, or as a side dish.

To reduce any stomach bloating, soak your lentils and rinse of the “soapy” water until no more bubbles form. I promise you, it’s worth it taking this extra step.

Red lentils cook really fast, so this recipe will be ready in under 30 minutes!

Enjoy! And let me know what you think.

Served as a side dish with wilted greens, baked sweet potato fries, carrots and broccoli.

 

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Simple Red Lentil Dal

This simple Red Lentil Dal will be a favourite you put on repeat. It's incredible as a side dish, or as a dish all on it's own.

Ingredients
  • 1 tbsp coconut oil
  • 1/2 cup finely chopped onion
  • 1 tbsp fresh ginger, minced
  • 4 garlic cloves, minced
  • 1 cup sweet potato chopped into small chunks
  • 1 cup red lentils, washed thoroughly
  • 1 tbsp ground coriander
  • 1 tsp curry powder*
  • 1 tbsp ground cumin
  • 2 tsp ground turmeric
  • 1 can diced or crushed tomatoes*
  • 1 tsp sea salt as needed more for personal taste
  • heaps of fresh cilantro
  • black pepper to taste
  • 1/2 cup Coconut milk optional
  • 2 cups water
Instructions

  1. Heat oil in a large saucepan over medium heat. Add onion and sauté until soft. Add minced ginger, and garlic, stir then reduce heat to low.

  2. Add Lentils, water, sweet potato, coriander, cumin, curry powder, turmeric and ground ginger to pan. Stir well to combine. Add canned tomatoes and 2 cups of water. Bring to a boil, then reduce heat to a simmer. Cook until lentils are soft, stir occasionally ~ 25 minutes.

  3. Season with salt and black pepper, and continue to simmer until mixture has thickened ~10 minutes. If your consistency is too watery, increase heat, keep a careful eye and wait until desired consistency. Stir in coconut milk and heat for another couple minutes.

  4. Serve immediately with fresh cilantro and season with extra salt and pepper as desired.

Recipe Notes
  • If you don't have curry powder, add an extra tsp of all ground herbs and a dash of chili pepper for a kick (omit the chili pepper if you don't like it spicy)
  • If you are not a fan of coconut milk, simply don't add it. I promise it is equally delicious without.