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Red Lentil Dal

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10

Equipment

Ingredients

  • 2 cups dry red lentils
  • 8 cups water
  • 1 tbsp coconut oil
  • 1 large yellow onion, diced
  • 6 garlic cloves, minced
  • 2 tbsp canned green chiles (I used mild, but you can use medium or hot for more spice)
  • 1 small knob fresh ginger, peeled and minced
  • 1 tbsp curry powder
  • 1 tsp mustard powder
  • 1 tsp coriander
  • ½ tsp cumin
  • 1 tsp salt
  • 15 ounces canned diced tomatoes

To serve:

  • 2 cups Basmati rice, prepared per package instructions
  • plain vegan, nut-free, soy-free yogurt (I use Harmless Harvest)
  • chopped cilantro

Instructions

  • Place lentils and water in a large stock pot.
  • Bring to a boil, then lower heat to a simmer and cook, partially covered, for about 15 minutes or until the lentils are tender. Note: you do not need to drain the lentils; they will soak up the water.
  • While the lentils are cooking, melt the coconut oil in a large saute pan, then add onion, garlic, ginger, green chiles and salt and saute until onions and garlic are soft and fragrant.
  • Add spices and salt and cook for another minute or so, then add tomatoes.
  • Cook over medium heat for about 10 minutes.
  • Add the onion and garlic mixture to the stock pot with the cooked lentils and stir to combine.
  • Simmer over medium-low heat for another 5 minutes to allow the flavors to meld.
  • Serve along with prepared rice and provide plain vegan, nut-free, soy-free yogurt and cilantro for garnish.