A delicious simple meal. The tomatoes sound odd but are actually quite fitting. Serve with rice. Could also be good to try adding chickpeas or black beans.
Red Lentil Dahl
Ingredients
1-2 Tbsp Neutral Vegetable Oil
2 White Onions, Diced
4 Cloved Garlic, Minced
2 Tsp Ginger, Minced
1 Tsp Turmeric
1 Tsp Ground Coriander
1 Tsp Cumin
1 Tsp Paprika
1 Tsp Garam Masala or Curry Powder
1.75 Cups Dry Red Lentils
3.25 Cups Vegetable Broth
1 Cup Coconut Milk
Salt & Pepper To Taste
2 Tbsp Lime or Lemon Juice
Optional
1 Can (500ml) Diced Tomatoes, Strained
Sesame Seeds
Chopped Peanuts
Fresh Parsley
Instructions
Heat the oil in a saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger. Sauté for another minute until fragrant.
Add the spices and sauté for a few seconds to unfold flavors.
Rinse the lentils in a fine-mashed sieve with cold water. Add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.
Add the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender. If the sauce is too thick, add a little more broth or coconut milk until the desired consistency is reached.
Season with salt, pepper, and lime juice to taste.
Garnish your dahl with sesame seeds, peanuts, fresh chopped parsley, or other toppings you like. Serve over rice or with homemade vegan naan or aloo paratha.
