Lentil Dahl
2 servings
Simple and delicious lentil dhal made with just a few pantry ingredients. It is healthy and packed with plant-based protein.
Ingredients
- 1 tablespoon oil canola, coconut, or avocado oil
- ½ teaspoon cumin seeds
- 1 medium yellow onion diced
- 1 inch ginger root grated
- 1 inch turmeric grated
- 1 green chilli stemmed, deseeded and minced
- 2 cloves garlic minced
- 1 teaspoon curry powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups vegetable stock
- ½ 14.5 oz can full fat coconut milk
- 1 cup cup red lentils
- 1 tablespoon cilantro leaves fresh
Instructions
- In a pot, heat oil and toast the cumin seeds for a minute. When they sizzle, add the diced onion and saute until it's soft and translucent.
- Add the grated ginger, turmeric, chili, and garlic and saute for 1 minute or until fragrant.
- Add curry powder, cinnamon, and salt. Cook for 20 seconds, then add the stock and the rinsed and drained lentils.
- Add the coconut milk and give it a good stir. Cover with the lid and simmer for 20 minutes.
- Stir the dhal every 5 minutes to make sure that it doesn't stick to the pan.
- Garnish with chopped fresh cilantro or parsley leaves. Serve with basmati rice and naan or chapati bread.
Notes
- Green chili pepper can be minced serrano for spicy flavor and jalapeno for mild flavor.
- This recipe is freezer friendly.
- You can substitute fresh turmeric with 1 teaspoon of dried ground turmeric.
Nutrition
Calories: 107kcal | Carbohydrates: 10g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Sodium: 665mg | Potassium: 106mg | Fiber: 3g | Sugar: 3g | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg