Description
A creamy and comforting red lentil dahl made with coconut milk, tomatoes, spinach, and warming spices. This easy one-pot vegan meal is ready fast and perfect for weeknights.
Ingredients
Scale
- 1 teaspoon olive oil or coconut oil
- 2 onions, diced
- 3 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, grated
- ½ red chili, finely chopped or ½ teaspoon chili flakes
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ½ teaspoon mustard seeds
- 2 teaspoons ground turmeric
- 1 teaspoon garam masala
- 1 cup dried red lentils, rinsed and drained
- 1 can chopped tomatoes (14 oz)
- 1 can coconut milk (14 oz)
- 2 cups vegetable stock
- Salt and black pepper to taste
- Juice of ½ lemon
- 2 handfuls fresh spinach
Instructions
- Heat oil in a large pan over medium heat and cook onions until soft.
- Add garlic, ginger, and chili and cook briefly.
- Crush cumin, coriander, and mustard seeds and add with turmeric and garam masala.
- Stir in lentils, tomatoes, coconut milk, and vegetable stock.
- Season and simmer until lentils are tender and thick.
- Stir in lemon juice and spinach until wilted.
- Serve hot with rice or naan.
Notes
- Substitute 3 teaspoons of garam masala if whole spices are unavailable.
- This recipe is vegan and gluten free.
- Lemon juice brightens the finished dish.
- Cool completely before freezing for later use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Meals
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 293
- Sugar: 4 g
- Sodium: 452 mg
- Fat: 15 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 12 g
- Protein: 11 g
- Cholesterol: 0 mg