Easy Red Lentil Dahl

Easy Red Lentil Dahl 

This curry is creamy, hearty, comforting, and very delicious! 
1 1/2 cups dry red lentils (300 g)
1 large finely diced carrot (*see recipe notes) (about 200 g)
1 small bell pepper
1 large onion chopped
4 cloves of garlic minced
1 heaped tbsp fresh ginger minced
1/2 tbsp vegetable oil
3 cups vegetable broth or water (720 ml)
1 cup canned coconut milk (*see recipe notes) (240 ml)
1 1/2 tsp ground cumin
1 tbsp curry powder
1/2 tbsp sweetener of choice
1 tsp ground turmeric
1 tsp paprika
Sea salt and black pepper to taste
1/3 tsp red pepper flakes optional

Rinse lentils under running water. Chop the onion, garlic, ginger, bell pepper, and carrot.

Heat oil in a pot and sauté onion for about 3-4 minutes over medium heat. Add ginger, garlic, carrot, and bell pepper. Add all spices, sweetener, the lentils and 3 cups of vegetable broth or water. Bring to a boil and let simmer for about 10 minutes.

Finally, add coconut milk and cook for a further 5 minutes or until the desired thickness of the dahl is reached. Season with black pepper and salt. Taste and adjust the seasonings as needed.

Serve warm with basmati rice, potatoes or flatbread and garnish with fresh herbs.

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