- 1 cup Red lentils
- 1 medium red onion chopped
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon Garam Masala
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 2 cups vegetable broth
- 1 can (17oz) full fat coconut milk
- ¼ cup Cilantro chopped
- Salt and pepper to taste
In a large skillet over medium-high heat add the olive oil, once hot, add the onion, garlic, ginger, and spices and cook for 2 minutes.
Add the lentils and cook for another minute.
Add the coconut milk, vegetable stock, bring to a boil, reduce heat to medium and simmer for 30 to 40 minutes. Or until the lentil are completely cooked and there is almost no liquid left
Garnish with fresh cilantro, and serve warm over rice is desired.
You can keep the Red Lentil Dahl in the fridge for up to 4 days.
You can also freeze the leftovers. It is an excellent way to save time and money while still eating a nutritious meal. The lentils will retain their texture and flavor even after being frozen, so all you need to do is let them thaw before reheating it in a microwave or stovetop.
Calories: 285kcal | Carbohydrates: 32g | Protein: 12g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 241mg | Potassium: 520mg | Fiber: 15g | Sugar: 3g | Vitamin A: 226IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 4mg