Easy Red Lentil Dahl Recipe!
I’m back with another Kiah’s Kitchen recipe for you today! This past weekend in Melbourne was a doozy! I believe Saturday was the coldest March day in over 40 years and it poured with rain for most of the day. Whilst there are many downsides to being trapped inside all weekend, there are a few positives to come out of it. Firstly, drinking copious amounts of tea and reading all the books. And secondly, getting to whip out and dust of my red lentil Dahl recipe that is perfect for this kind of weather!
Let’s talk about lentils!
These little legumes are low in calories and packed with nutrition. Lentils are high in fibre, iron, protein and folate, they help to lower blood cholesterol and stabilise blood sugar. Nutrition aside, lentils are easy to come by, extremely affordable and able to be sourced in bulk! Whilst there are so many great recipes you can use lentils for, one of my staples is a delicious and warming red lentil Dahl.
Dahl is prepared using dry lentils, spices and various sources of liquid to create a flavourful curry that can be served as a side, as a main, on its own, with rice, with naan bread…really the sky is the limit.
For my Dahl, I use both coconut milk and canned tomatoes to give extra flavour and creaminess, I also use homemade veggie stock and fresh curry leaves in addition to the dried spices to really make the flavour pop. Dahl is a super easy and quick meal, its cheap and extremely healthy, the perfect dish to add into your weekly rotation during the cooler months. I add a lot of fresh ginger to mine so it is very warming and good for your immune system, the chilli is optional, you can omit this if you don’t like too much spice, it will still have plenty of flavour from the other spices used. When I make this dish I will usually stir through some spinach in the final stage of cooking then serve on a bed of jasmine rice topped with some coconut yogurt and fresh coriander leaves with a side of steamed greens!
If you have never cooked with dried lentils before and would like to give it a go, this is a perfect recipe to start with. I do hope you enjoy this meal and it adds some warmth and flavour to your week. If you make this please feel free to share an image with me on Instagram by tagging @kiahs.kitchen or #kiahskitchen I would love to see your creations, alternatively leave a comment down below to let me know how you liked it!
Until next time,
Easy Creamy Coconut and Tomato Red Lentil Dahl
Lentils are seriously a little nutrition powerhouse, they are an excellent source of plant protein, folate, magnesium and fibre, they are packed with protein and help to reduce cholesterol while stabilising blood sugar. Lentils are super affordable making this Dahl recipe a cheap but flavourful and nourishing meal, great for the cooler months!
- 1.5 cups dried red lentils rinsed
- 3 cups vegetable stock
- 1 400g tin diced tomatoes
- 1 400g tin of full fat coconut milk
- 1 whole brown onion diced
- 4-5 cloves garlic crushed
- 1 thumb fresh ginger peeled and grated
- 1 tsp ground tumeric
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp good quality curry powder
- .5 tsp dried chilli flakes optional
- 12 fresh curry leaves
- 1 tbsp cold pressed olive or avocado oil
- 1 bunch coriander including stems roughly chopped
- 1 whole lime
- 4 servings jasmine or basmati rice
Optional for serving
- 4 servings fresh steamed broccoli
- 250 grams fresh baby spinach leaves
- 1 tub natural coconut yogurt
Prepare onion, garlic and ginger and measure out spices into a small ramekin (makes cooking process easier)
In a medium cast iron pot, heat olive oil over a medium/high heat
Add onion and sauté for 2-3 minutes until becoming golden and translucent
Add garlic, ginger and curry leaves, stir well for another 1 minute
Add all spices (turmeric, cumin, garam masala, curry powder and chilli flakes) and stir quickly so as not to burn, add a little water to prevent sticking and create a paste consistancy
After a minute, add the rinsed red lentils, coconut milk, tomatoes and vegetable stock and stir to combine
Bring mixture to a boil then immediately turn down to a simmer and cover partially, set a timer for 30 minutes
While the Dahl is cooking, prepare your rice according to packet directions (I use a rice cooker)
After 30 minutes, lentils should be cooked, stir through most of the coriander (save some for serving) and fresh spinach leaves (if using)
Dish rice into bowls, top with Dahl, sprinkle with remaining fresh coriander leaves and squeeze over lime juice, add a dollop of coconut yogurt (if using)
Other options include serving with naan bread and adding some steamed greens on the side
Leftovers can be stored in an airtight container in the refrigerator and consumed within 3 days or frozen for up to one month for optimum freshness.