I was gifted these beautiful Red Lentils by a friend, so I decided to make my version of Dahl (Dal, Daal, Dahl), an Indian Curry. It’s really hearty and delicious! I don’t make very many vegetarian/vegan dishes, but this is definitely one of my favorites.
1 ½ cups Red Lentils
14.5 oz. Vegetable Broth
13.5 oz. Coconut Milk
14.5 oz. canned Diced Tomatoes
1 Tablespoon Oil (or Ghee)
1 cup Carrot; peeled and minced
1 cup Onion; chopped
3 cloves Garlic; minced
Pinch of Cumin
Pinch of Cinnamon
½ teaspoon Smoked Paprika
¼ teaspoon Ginger Powder
½ teaspoon Turmeric
1 teaspoon Garam Masala
3 Tablespoons Curry Powder
Salt and Pepper to taste
- Rinse the red lentils in cold water and set aside.
- Heat a dutch oven over medium-high heat and add the oil and vegetables. Sauté until tender before adding the garlic. Continue to cook until fragrant, about 2 minutes.
- Add the lentils, broth, coconut milk and seasonings to the pot. Taste and season accordingly. Bring to a boil, then reduce heat to low and simmer until the lentils are tender; about 20 minutes. If the Dhal get’s too thick for your liking, adding water ½ cup at a time will loosen it up.
- Enjoy!
Ash's In The Kitchen 