Red Lentil Dahl
Coming at you with another immune-boosting recipe perfect to nourish our bodies and keep our bellies happy too! We love this dahl served over rice with cilantro and lime wedges, but feel free to add a sliced jalapeño if you like things HOT. Naturally gluten free and high in plant protein, this is a recipe we make again and again.
The Best Ever Red Lentil Dahl
Ingredients:
2 tablespoons coconut oil
1 medium onion, chopped
3 large garlic cloves, minced
2 tablespoons freshly grated ginger
2-3 large carrots, peeled and finely diced
2 teaspoons curry powder (or more to taste, based on preference)
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 1/2 cups dried red lentils, rinsed
1 can coconut milk (full fat)
2 cups low-sodium vegetable broth
1/2 teaspoon sea salt + fresh cracked pepper (to taste)
1 handful baby spinach (chopped)
Cilantro and green onion for garnish (optional)
Instructions:
Heat a large pot over medium heat and add in oil. Add in chopped onion, and a pinch of salt. Stir to combine. Sauté over medium heat for 4-5 minutes, stirring occasionally, until onions have softened.
Stir in the garlic, ginger and carrots, and continue sautéing for 3-4 more minutes.
Add in the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.
Stir in entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for roughly 15-20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Add a touch more broth if you prefer a thinner consistency.
Once lentils are cooked, turn off the heat and stir in the spinach. Combine it into the dahl well as the heat will help to wilt it.
Serve over basmati rice. Garnish with cilantro and green onions.
If you love this recipe, you might also like our Carrot Ginger Soup