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Red Lentil Dahl

Head to Asia and more precisely India with this irresistible Red Lentil Dahl
5 from 5 votes
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Course: main dish
Cuisine: Indian
Keyword: stew
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 285kcal
Author: Sophie Viau

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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