Easy Red Lentil Dahl Recipe

Name: Easy Red Lentil Dahl Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 tablespoons olive oil; 4 cloves garlic (minced); 1 small yellow or sweet onion (diced); 1 small red bell pepper (seeds removed and diced); 2 chilies or jalapeños (diced {optional}); 1 large carrot (peeled and diced); 1 tablespoon fresh ginger (peeled and grated); 2 teaspoons curry powder; 1/2 teaspoon garam masala; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 2 tablespoons tomato paste; 1 1/2 cups dry red lentils (picked through and rinsed); 14 ounce can crushed tomatoes; 3 cups vegetable broth; 1 cup full fat coconut milk; 1 lemon (juiced)

This Easy Red Lentil Dahl Recipe is a flavorful, comforting dish from Indian cuisine that is made from red lentils. This dish mixes red lentils with vegetables, fresh ginger, tomato, broth, coconut milk and a warm mixture of spices like curry powder, garam masala, turmeric, cumin and coriander. Serve this with rice, a swirl of Greek yogurt and fresh cilantro.

Prep15 min
Cook30 min
Total45 min
Makes6 servings
Calories375

Ingredients

6 servings

3 tablespoons olive oil
4 cloves garlic (minced)
1 small yellow or sweet onion (diced)
1 small red bell pepper (seeds removed and diced)
2 chilies or jalapeños (diced {optional})
1 large carrot (peeled and diced)
1 tablespoon fresh ginger (peeled and grated)
2 teaspoons curry powder
1/2 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons tomato paste
1 1/2 cups dry red lentils (picked through and rinsed)
14 ounce can crushed tomatoes
3 cups vegetable broth
1 cup full fat coconut milk
1 lemon (juiced)

Method

1
In a large Dutch oven or large pot, heat the olive oil over medium-high heat.
2
Add the garlic and sauté for 2 minutes or until fragrant. Add the onion, red bell pepper, jalapenos/chilies and carrots and sauté another 3-4 minutes.
3
Now add the fresh ginger, curry powder, garam masala, turmeric, cumin, coriander, cayenne red pepper, salt and pepper and continue to sauté for another 2-3 minutes to help the spices bloom.
4
Stir in the tomato paste and continue to sauté for 2 minutes.
5
Add the vegetable broth to the pot and scrape up any vegetables and browned pieces from the pot. Add the red lentils and crushed tomatoes and stir well.
6
Turn the heat to low, cover the pot and simmer for 20 minutes or until the lentils are almost soft.
7
Stir in the coconut milk and the lemon juice and simmer for another 5 to 7 minutes on low until the dahl is thickened. Garnish with crushed red pepper, fresh cilantro and a swirl of Greek yogurt. Serve over basmati rice and a side of naan bread.

Notes

Make Ahead: dahl is a great make ahead dish and will taste even better if left to sit as flavors will meld together and intensify. Leftover: store leftover lentil dahl in an airtight container, in the refrigerator, for up to 5 days. Reheating: to reheat leftovers place into a pot and warm up to piping hot on the stove. Add a splash of broth or water if the dahl look too dry. Freeze: once cooked and cooled, place the dahl into an airtight container and store in the freezer for up to 3 months. Defrost thoroughly in the refrigerator overnight and warm up on the stove when ready to enjoy.