Vegan Dahl with Red Lentils
This is a really simple and delicious vegan dahl recipe. Ready in 35 minutes, you might be surprised at just how easy this one-pot really is!
Servings 4
Calories 402kcal
Ingredients
- 1 onion - finely chopped
- 4 cloves garlic - finely chopped
- 1 inch fresh ginger - finely chopped
- 1 green chilli - finely chopped and deseeded if you want to be sure it's mild
- 2 teaspoon cumin seeds
- 1 teaspoon yellow mustard seeds
- 2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 2 tomatoes - chopped
- 2 carrots - diced
- 1 cup red lentils
- 400 ml coconut milk
- 200 ml water
- 2 tablespoon fresh coriander - roughly chopped
- 1 tablespoon rapeseed oil
Instructions
- Get the oil in a saucepan and bring it up to a medium-high heat.1 tablespoon rapeseed oil
- Add the onion and fry until soft and translucent.1 onion
- Chuck the garlic, ginger, chilli and spices in and stir.4 cloves garlic, 1 inch fresh ginger, 1 green chilli, 2 teaspoon cumin seeds, 1 teaspoon yellow mustard seeds, 2 teaspoon ground turmeric, 1 teaspoon garam masala
- After a couple of minutes when the spices have become fragrant, add the carrots and tomatoes and cook for another two minutes.2 carrots, 2 tomatoes
- Pile in the lentils, then the coconut milk and water, and give it a good stir.1 cup red lentils, 400 ml coconut milk, 200 ml water
- Bring to a boil and immediately reduce to a simmer.
- Simmer for 15 minutes, stirring frequently.
- Give the lentils a quick check and make sure they're cooked, if they're not quite there, give them another 5 minutes.
- Stir in the coriander and season with salt to taste. If you're happy with consistency, serve with naan bread or roti.2 tablespoon fresh coriander
Nutrition
Calories: 402kcal | Carbohydrates: 42g | Protein: 15g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 71mg | Potassium: 782mg | Fiber: 17g | Sugar: 6g | Vitamin A: 5652IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 5mg