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Lentil Dahl
2
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Simple and delicious lentil dhal made with just a few pantry ingredients. It is healthy and packed with plant-based protein.
Ingredients
▢
1
tablespoon
canola oil
▢
½
teaspoon
cumin seeds
▢
1
onion
diced
▢
2
cm (0.8 inch)
ginger root
grated
▢
2
cm (0.8 inch)
turmeric
grated
▢
1
green chilli
stemmed, deseeded and minced
▢
2
cloves
garlic
minced
▢
1
teaspoon
curry powder
▢
¼
teaspoon
cinnamon
ground
▢
½
teaspoon
salt
▢
2 cups
(500 ml)
vegetable stock
▢
½ can
(200 ml)
coconut milk
▢
1 cup
(150 grams)
lentils
red
▢
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:
107
kcal
|
Carbohydrates:
10
g
|
Protein:
26
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
665
mg
|
Potassium:
106
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin C:
8
mg
|
Calcium:
18
mg
|
Iron:
1
mg