Red Lentil Dal
Author:Quick & easy Red Lentil Dal that is as soul-warming as it is delicious. It's super creamy thanks to the melty red lentils & rich coconut milk, ready in about 30 minutes, and naturally vegan and gluten-free.
Ingredients
- 1 tablespoon olive oil , or a little water for oil-free
- 1 medium onion , diced
- 4 large garlic cloves , minced
- 2 tablespoons fresh ginger , finely chopped or grated
- 1 teaspoon red chili pepper flakes , or 1 small fresh red chili
- 2 teaspoons turmeric
- 1 teaspoon fennel seeds , or ¾ teaspoon ground fennel
- 1 teaspoon cumin seeds , or ¾ teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 teaspoon ground pepper , & more to taste
- 2 teaspoons salt , & more to taste
- 2 cups (400 grams) split red lentils , dried
- 3 large tomatoes , chopped into small chunks
- 1 can ( 13.5oz/400 ml) coconut milk , full fat or light
- 3½ cups (840 ml) water
INSTRUCTIONS
- Warm the oil in a large pan over medium heat. Once hot add the chopped onion and sauté for about 5 minutes until translucent.
- Add the chopped garlic & ginger to the pan and cook for about 1 minute longer.
- Add the chili and spices and cook them out for a minute or two then add the lentils. Toast the lentils gently for a few minutes, stirring frequently to stop them sticking.
- Add the chopped tomatoes, water and coconut milk, stir well and bring to a gentle simmer.
- Turn down to medium-low, and continue to simmer for around 20 to 25 minutes, stirring every 5 minutes or so, until the lentils are breaking down and the sauce is thick and creamy.
NOTES
Store leftover dal in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in a pan on the stovetop or in the microwave.
NUTRITION
Serving: 1serving | Calories: 316kcal | Carbohydrates: 46g | Protein: 17g | Fat: 7g | Saturated Fat: 4g | Sodium: 845mg | Potassium: 878mg | Fiber: 21g | Sugar: 5g | Vitamin A: 888IU | Vitamin C: 18mg | Calcium: 71mg | Iron: 6mg
