RED LENTIL DAL
Discover the delicious and nutritious world of Red Lentil Dal—a hearty, comforting stew made with red lentils, aromatic spices, and fresh vegetables. Perfect for a healthy meal that's quick to make, customizable with your favorite veggies, and full of flavor. Vegan, gluten-free, and packed with plant-based goodness!
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups onion chopped
- 4 to 6 cloves garlic minced
- 1 heaping tablespoon fresh ginger minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 3 cups water or vegetable stock
- 1½ cups red lentils
- ½ teaspoon salt
- 1 14.5 ounce can petite diced tomatoes undrained
- Cilantro and cooked rice to serve
Optional add ins –
- 1 teaspoon jalapeño pepper minced, or to taste
- 1 10 ounce box frozen spinach thawed and drained
- 2 cups cauliflower chopped
Instructions
- In a medium sized pot over medium heat, heat oil. Add theonion, and cook until soft, about 5-7 minutes.
- Add the garlic and ginger and a bit of extra oil, if needed. Cook for 1 minute, stirring occasionally.
- Add curry and cumin stirring to coat the onions with spices and cook for 1-2minutes, until everything is spectacularly fragrant.
- Add around 1 cup of wateror stock, using a spatula to scrape any bits off the bottom of the pan.
- Add the rest of the water or stock, lentils, and any optional vegetables, if using, and stir.
- Bring to a boil then reduce heat to a bare simmer, cooking covered for 30minutes. Stir this occasionally to prevent anything from sticking to the bottomof the pan.
- After 30 minutes add the diced tomatoes and salt, stir and heatthrough.
- Serve with rice, garnished with cilantro and chapati bread.
- Store in the fridge up to 4 days or freeze up to 4 months.
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