Vegan Red Lentil Dal

Name: Vegan Red Lentil Dal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
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 garlic cloves, minced; 1 tsp fresh ginger, grated; 1 can canned diced tomatoes; 1 can full-fat coconut milk (13.5 oz); 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

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.

40 minEasyServes 4350 cal/serving

IndianDinnerStovetopVeganVegetarianHigh ProteinHigh FiberDairy-FreeEgg-FreeGluten-FreeNut-Free

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 garlic cloves, minced
1 tsp fresh ginger, grated
1 can canned diced tomatoes
1 can full-fat coconut milk (13.5 oz)
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

1

Cook 1 cup rinsed basmati rice according to package directions.
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.
3

Add 1 finely diced yellow onion and cook until softened and golden, about 6 minutes. Add 4 minced garlic cloves and 1 tsp grated fresh ginger; cook 1 minute.
4

Stir in 1/2 tsp ground turmeric, 1 tsp garam masala, and 1/4 tsp cayenne pepper; cook 30 seconds.
5

Add 1 cup rinsed red lentils, 1 can canned diced tomatoes, 1 can full-fat coconut milk (13.5 oz), and 2 cups low-sodium vegetable broth. Stir well and bring to a boil.
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.
7

Stir in 2 tbsp fresh lemon juice. Serve over basmati rice and garnish with 1/4 cup chopped fresh cilantro.

Questions

How long does Vegan Red Lentil Dal keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Vegan Red Lentil Dal?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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