Vegan Red Lentil Dal
Velvety red lentils cooked down with tomatoes, coconut milk, and an aromatic tempering of mustard seeds, cumin, and fresh ginger — a warming, nourishing bowl that comes together in under 40 minutes.
Ingredients
- 1 cup red lentils, rinsed
- 2 tbsp coconut oil
- 1 tsp brown mustard seeds
- 1 tsp cumin seeds
- 1 yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 can canned diced tomatoes
- 1 can full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 2 tbsp fresh lemon juice
- 1 cup basmati rice, rinsed
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Cook 1 cup rinsed basmati rice according to package directions.
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2
Heat 2 tbsp coconut oil in a large saucepan over medium heat. Add 1 tsp brown mustard seeds and 1 tsp cumin seeds and cook for 30-60 seconds until they pop.
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3
Add 1 finely diced yellow onion and cook until softened and golden, about 6 minutes. Add 4 cloves minced garlic cloves and 1 tsp grated fresh ginger; cook 1 minute.
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4
Stir in 1/2 tsp ground turmeric, 1 tsp garam masala, and 1/4 tsp cayenne pepper; cook 30 seconds.
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5
Add 1 cup rinsed red lentils, 1 can canned diced tomatoes, 1 can full-fat coconut milk, and 2 cups low-sodium vegetable broth. Stir well and bring to a boil.
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6
Reduce heat to low, cover loosely, and simmer for 20-25 minutes, stirring occasionally, until lentils are completely tender and creamy. Season with 1 tsp salt.
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7
Stir in 2 tbsp fresh lemon juice. Serve over basmati rice and garnish with 1/4 cup chopped fresh cilantro.