Easy Lentil Dahl Recipe

INTRODUCTION

Lentil Dahl is a classic dish from South Asia that many people enjoy. It is healthy, tasty, and easy to make. This recipe is simple, perfect for anyone who may not have much experience in the kitchen. It combines lentils, spices, and coconut milk, creating a warm and comforting dish. Plus, it’s vegan-friendly! This article guides you through the easy steps to make your very own Easy Lentil Dahl.

WHY YOU WILL LOVE THIS RECIPE

You will love this Easy Lentil Dahl for many reasons. First, it is packed with protein and fiber, making it very healthy. Lentils are a great source of these nutrients. They can help keep you full and satisfied. Secondly, this recipe is quick to prepare. You can have it ready in about 30 minutes. It is perfect for busy weeknights!

Another reason you will enjoy this dish is its flavor. The mix of spices adds warmth and richness to the dahl. The combination of coconut milk and tomatoes gives it a creamy and tangy taste that you will love. Lastly, it is versatile. You can serve it with rice, naan, or even enjoy it on its own.

HOW TO MAKE Easy Lentil Dahl

Making Easy Lentil Dahl is simple. You just need a few ingredients and follow some easy steps. Let’s dive into the details of how you can make this delicious meal.

EQUIPMENT NEEDED

To make Easy Lentil Dahl, you will need some kitchen equipment. Here’s what you should gather:

• A large pan
• A wooden spoon or spatula
• A knife
• A cutting board
• A measuring cup
• A grater (for the ginger)
• A can opener (for the canned tomatoes and coconut milk)

Having these tools ready will help the cooking process go smoothly.

Ingredients You’ll Need

To prepare Easy Lentil Dahl, here are the ingredients you will need:

• 1 tablespoon coconut oil
• 1 small onion (sliced)
• 4 cloves garlic (smashed)
• 1 tablespoon ginger (peeled and grated)
• 1 teaspoon garam masala
• 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)

Make sure to gather all these ingredients before you start cooking.

STEP-BY-STEP INSTRUCTIONS

Now, let’s go through the steps to make Easy Lentil Dahl. Follow these instructions carefully.

1. Heat the Oil: Start by heating the coconut oil in a large pan over medium-high heat.
2. Sauté the Onion: Add the sliced onion to the pan. Sauté for about 5 minutes until the onion becomes soft and translucent.
3. Add Garlic and Ginger: Add the smashed garlic and grated ginger next. Continue to sauté until everything is well mixed and aromatic.
4. Bloom the Spices: Now, it’s time to bloom the spices. Add the garam masala, turmeric, ground coriander, cumin, and red pepper flakes. Stir everything for about a minute until the spices release their fragrance.
5. Add Lentils and Liquids: Next, add the rinsed lentils, diced tomatoes, coconut milk, and vegetable broth to the pan. Mix everything well to combine.
6. Season with Salt and Pepper: Season the mixture with salt and pepper, then bring it to a boil.
7. Simmer the Mixture: Once it is boiling, reduce the heat to low. Let it simmer while stirring occasionally for about 20 minutes, until the liquid has reduced and thickened.
8. Finish Off with Lemon and Spinach: After 20 minutes, pour in the lemon juice and add the baby spinach. Cook until the spinach wilts.
9. Serve!: Finally, remove the dahl from the heat and serve it warm with rice or naan.

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HOW TO SERVE Easy Lentil Dahl

Easy Lentil Dahl can be served in various ways. The most common way is to serve it warm with a side of steamed rice or soft naan bread. You can also enjoy it on its own in a bowl, garnished with fresh herbs if you like.

Some people love to add a dollop of yogurt or a sprinkle of fresh cilantro on top for extra flavor. Pair it with cucumber salad or a simple green salad for a complete meal.

STORAGE & FREEZING : Easy Lentil Dahl

If you have any leftovers, you can easily store them! Place the cooled dahl in an airtight container. It can be kept in the refrigerator for about 3 to 4 days. When you are ready to eat again, just reheat it on the stove or in the microwave.

If you want to save some for later, you can freeze it. Put the dahl in a freezer-safe container, and it will last for about 2 to 3 months. To eat, thaw it overnight in the fridge before reheating.

SERVING SUGGESTIONS

Apart from rice and naan, there are other dishes you can enjoy with Easy Lentil Dahl. Here are some suggestions:

• Serve it with warm, toasted pita bread.
• Enjoy it with a side of crispy poppadoms.
• Pair it with a light cucumber raita for a refreshing taste.
• Add a side of classic Indian pickle for some extra heat.

These options will complement the flavors of the dahl and make your meal exciting.

VARIATIONS

There are many ways to make your Easy Lentil Dahl different. Here are some fun variations you can try:

• Add Vegetables: Feel free to add chopped carrots, bell peppers, or potatoes for more nutrition and texture.
• Use Different Lentils: Although red lentils are used in this recipe, you can try green or brown lentils. Just remember that cooking times may vary.
• Change the Spices: If you prefer a milder taste, reduce the amount of red pepper flakes. You could also add curry powder for a different flavor.
• Make it Creamier: For an even richer taste, add a bit more coconut milk or a splash of heavy cream at the end.

Let your creativity flow and make this dish your own!

FAQs

1. Can I make this dahl ahead of time?
Yes, you can make Easy Lentil Dahl ahead of time. It tastes even better the next day as the flavors meld together.

2. Is Easy Lentil Dahl gluten-free?
Yes, this recipe is gluten-free! All the ingredients used are naturally gluten-free.

3. How spicy is this dish?
The spice level can be adjusted. If you are sensitive to spice, reduce the red pepper flakes or leave them out entirely.

4. Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used instead of canned tomatoes. Just chop them up and use about 14 ounces of fresh tomatoes.

MAKE-AHEAD TIPS FOR Easy Lentil Dahl

To save time on busy days, you can prepare some components ahead of time. Here are a few tips:

• Prep Your Veggies: Slice the onions, smash the garlic, and grate the ginger a day before. Store them in the fridge until you are ready to cook.
• Soak the Lentils: You can soak the lentils a few hours in advance to reduce cooking time, but this step is optional with red lentils.
• Cook and Store: Make a big batch of dahl and store it in portions. You can reheat it easily during the week for a quick meal.

By following these tips, you will make cooking Easy Lentil Dahl even more manageable! Enjoy your cooking adventure!

Easy Lentil Dahl

A healthy and flavorful South Asian dish made with lentils, spices, and coconut milk, perfect for quick weeknight dinners.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Indian

Calories: 320

Ingredients Method Notes

Ingredients

  

For the base

• 1 tablespoon coconut oil For sautéing
• 1 small onion (sliced)
• 4 cloves garlic (smashed)
• 1 tablespoon ginger (peeled and grated)

Spices

• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon red pepper flakes

Main ingredients

• 7 ounces red lentils (rinsed and drained)
• 14 ounces canned tomatoes (diced) Can substitute with fresh tomatoes
• 13 ounces canned coconut milk (full fat)
• 2 cups vegetable broth
• 1/2 teaspoon salt Adjust to taste
• 1/2 teaspoon pepper Adjust to taste
• 1/2 large lemon (juiced)
• 1 cup baby spinach (loosely packed)

Method

 

Preparation

1. Heat the coconut oil in a large pan over medium-high heat.
2. Add the sliced onion and sauté for about 5 minutes until soft and translucent.
3. Stir in the smashed garlic and grated ginger and continue sautéing until aromatic.
4. Add garam masala, turmeric, ground coriander, cumin, and red pepper flakes, stirring for about a minute.

Cooking

1. Mix in the rinsed lentils, diced tomatoes, coconut milk, and vegetable broth.
2. Season with salt and pepper, then bring to a boil.
3. Reduce heat to low and let simmer for about 20 minutes, until thickened.
4. Stir in the lemon juice and baby spinach, cooking until the spinach wilts.
5. Remove from heat and serve warm with rice or naan.

Notes

Can be stored in an airtight container in the refrigerator for 3-4 days or frozen for 2-3 months. Thaw overnight before reheating.