A red lentil dahl is the perfect example of a weeknight dinner at our house. It is so easy to make, requires ingredients mostly found in my pantry and will take you very little time. It is such a hearty, filling and nutritious meal that will absolutely warm you.
Preparation time: 20 minutes
Servings: 2
Ingredients
- 100 grams of red lentils
- 500 ml of vegetable broth
- 1 red paprika (finely sliced)
- 1 sweet potato (peeled and finely chopped)
- 100 grams of fresh spinach (chopped)
- 1 white onion (chopped)
- 2 tbsp of fresh grated ginger
- 2 garlic cloves (minced)
- ½ tbsp of curry powder
- 1 tsp of cumin
- ½ tsp of paprika powder
- ½ tsp of turmeric powder
- s&p to taste
- 125 ml of canned coconut cream
- 2 tbsp of fresh lemon juice
- Fresh chopped cilantro to garnish
Instructions
Start by sautéing your onions, garlic and ginger in some cooking in a medium pot over medium heat until golden
Add in all the spices and let them release their aroma
Add in the sweet potato and paprika and sauté for another 3 minutes
Then add in the red lentils and let them toast for roughly 1 minute
Add in the broth and coconut milk and bring to a soft boil and let it simmer for 15 minutes on low heat. Keep the lid on, but make sure the steam can escape
Add in more liquid if the dahl starts to dry out
Lastly add in the lemon juice, s&p and fresh spinach and cook until wilted
Serve with rice or naan and top it off with fresh chopped cilantro
How to store? Store in an airtight container in the fridge for up to 3 days.
