Easy Lentil Dahl Recipe
My cozy and comforting red lentil dahl recipe features perfectly tender lentils simmered flavor-packed stew. It's made in one pot and takes less than 30 minutes to make. Watch the video below to see how I make it in my kitchen.
Servings 4 servings
Calories 479kcal
Ingredients
- 1 tablespoon coconut oil
- 1 small onion sliced
- 4 cloves garlic smashed
- 1 tablespoon ginger peeled and grated
- 1 teaspoon garam marsala
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 7 ounces red lentils rinsed and drained
- 14 ounces canned tomatoes diced
- 13 ounces canned coconut milk full fat
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 large lemon juiced
- 1 cup baby spinach loosely packed
Instructions
- Heat the oil in the large pan over medium-high heat. Add the onion and saute for 5 minutes. Add garlic and ginger and saute until translucent.
- Bloom the spices. Add the garam masala, turmeric, ground coriander, cumin, and red pepper flakes, and cook, stirring for a minute. Add lentils, tomatoes, coconut milk, and vegetable broth, and stir well. Season with salt and pepper and let the mixture boil.
- Reduce the heat to low and let it simmer, occasionally stirring for 20 minutes until the liquid is reduced.
- Pour in the lemon juice and spinach and cook until it wilts.
- Remove the dahl from the heat and serve with rice and naan.
Video
Notes
Instant Pot method: In an Instant Pot, sauté onions, garlic, and ginger with spices, then add red lentils, diced tomatoes, coconut milk, vegetable broth, salt, and pepper. Cook on high pressure for 10 minutes, then quick release, and stir in lemon juice and baby spinach before serving.
Slow cooker method: In a slow cooker, combine onions, garlic, ginger, and spices with red lentils, diced tomatoes, coconut milk, vegetable broth, salt, and pepper, then cook on low for 6-8 hours or high for 3-4 hours until the lentils are tender. Stir in lemon juice and baby spinach 15 minutes before serving.
Storage: Keep the cooled leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 479kcal | Carbohydrates: 49g | Protein: 18g | Fat: 27g | Sodium: 921mg | Potassium: 1141mg | Fiber: 20g | Vitamin A: 1268IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 7mg | NET CARBS: 29g