Vegan Red Lentil Dahl
This red lentil dahl is warming, rich and nourishing, made from slow cooked red lentils mixed with coconut milk, tomato, spinach and spices. Together these ingredients make a flavourful soup-like curry dish that is vegan, gluten free, and full of protein and fibre.
Equipment
- Pot
- Tablespoon
- Teaspoon
- 1 cup
Ingredients
- 2 tbsp apple cider vinegar
- 1 tbsp coconut oil or olive oil
- 1 medium brown onion, diced
- 2 garlic cloves, crushed
- 1 tbsp ginger, crushed
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp smoked paprika
- 1 cup dried red lentils, soaked and drained
- 1 cup coconut milk
- 3 cups filtered water
- 1 tsp rock or sea salt
- 200g baby spinach leaves
- 2 tomatoes, diced
To Serve (Optional)
- Coconut yoghurt
- Coriander
- Sesame seeds
- Brown or white basmati rice
- Lime
Instructions
- Soak 1 cup of dried red lentils for at least two hours in 2 cups of water and 2 tbsp of apple cider vinegar.
- Heat 1tbsp of coconut or olive oil in pot over a medium heat.
- Cook 1 diced onion until starting to brown.
- Add 2 crushed garlic cloves, 1 tbsp of crushed ginger, 1 tbsp of curry powder, 1 tsp turmeric, 1 tsp cumin, 1 tsp garam masala and 1 tsp smoked paprika. Cook for two minutes or until fragrant.
- Add soaked red lentils, 3 cups of filtered water, 1 cup of coconut milk, diced tomatoes and 1 tsp of salt. Bring to the boil and then reduce heat to low. Simmer partially covered for 30 minutes. Remove the cover and continue to cook the lentils for another 30 minutes or until thickened and the lentils are soft (Tip: if the dahl is too thick or you’d like to serve this as more of a soup, add more water or coconut milk until you have reached your desired consistency).
- Stir in spinach and remove from heat.
- Serve with any or all of the optional ingredients.