Description
Experience the comforting embrace of Lentil & Vegetable Dahl, featuring creamy lentils and vibrant vegetables for a nutritious meal bursting with flavor—perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 cup red lentils
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 medium carrots, diced
- 2 cups fresh spinach (or kale)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tsp curry powder
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add a splash of oil and sauté the diced onions until golden brown (about 5 minutes). Add minced garlic and grated ginger; cook until fragrant.
- Stir in curry powder and any additional spices you like (e.g., turmeric or cumin). Toast for about 1 minute to release flavors.
- Add the diced carrots and stir for another 3 minutes until they soften slightly. Then, add the red lentils along with vegetable broth.
- Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for about 20 minutes or until the lentils are tender but still hold their shape.
- During the last few minutes of cooking, stir in the coconut milk and fresh spinach right before serving; allow the spinach to wilt.
- Transfer your dahl into bowls and garnish with cilantro or lime wedges if desired. Serve hot over basmati rice or enjoy it on its own.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - Substitute red lentils with chickpeas for added texture. - Experiment with different spices according to your taste preferences. - For an extra creamy texture, soak lentils beforehand for quicker cooking.