Red lentil dahl recipe

Tomatoes, onions and garlic are a staple of many cuisines worldwide, and in October, we had a non-indifferent bunch to spare. With a shelf full of just the right amount of spices, it was time to serve on a Wasteless Dinner the well-known, soul-warming lentil dahl.

This dish brings comfort to dining tables all over the world, and can be successfully re-imagined based on what you have (or not) at hand in the kitchen.

Coconut milk or dry, red lentils or beans, with or without coriander, dahl is so versatile but there is one common denominator: it is always delicious.

It's naturally packed with proteins (no need for that ultra-processed bar), and can be served with a generous spoonful of nutritious flavourful veggies plus naan or rice for carbs.

We prepared this version with red lentils and coconut milk served with steamed white rice, and it received so much love that we had to share the full recipe. Taste it first and welcome us later.

Ingredients (serves 4)

• 1-2 tbsp coconut oil or other neutral oil for frying 

• 2 onions chopped 

• 4 garlic cloves minced 

• 2 tsp ginger minced (or more to taste) 

• Spices: 1 tsp turmeric; 1 tsp coriander; 1 tsp cumin; 1 tsp red paprika powder; 1 tsp garam masala 

• 300 g dry red lentils 

• 780 ml vegetable broth 

• 240 ml coconut milk 

• 240 ml strained tomatoes or 4 big, chopped tomatoes 

• Salt and pepper to taste 

• Optional: lime juice, non-dairy yoghurt, fresh parsley

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the onions and sauté until translucent. Stir in the garlic, ginger, and all the spices, cooking for a few minutes while stirring regularly to prevent burning.

2. Rinse the red lentils under cold running water, then add them to the pot. Pour in the vegetable broth and bring to a gentle simmer. Cook for about 10 minutes.

3. Add the coconut milk and the strained or fresh tomatoes. Continue simmering until the lentils are tender and the dahl has thickened. Season with salt and pepper to taste.

4. Finish with a squeeze of fresh lime juice, a spoonful of non-dairy yogurt, and some chopped fresh parsley. Serve with steamed rice or naan.

Enjoy!