1-Pot-Lentil Dal
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(98)
Ingredients
4 servings
- 1 cup dry green lentils (see notes)
- 1 tbsp coconut oil (or vegetable oil)
- 1 medium onion (chopped)
- 1 large finely diced carrot (see notes)
- 3 cloves of garlic (minced)
- 2 tsp fresh ginger (grated)
- 1 red or green chili pepper (seeds removed)
- 2 tsp ground cumin
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 3 cups vegetable broth
- 1 cup canned coconut milk (see notes)
- Salt and black pepper (to taste)
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Preparation
Step 1
You can check out the video for visual instructions.First, sort and rinse the lentils, removing any shriveled ones. I also like to soak the lentils for 15 minutes in lukewarm water, as it makes them more easily digestible. Drain the water afterward.
Step 2
Meanwhile, finely dice the carrot, onion, chili, ginger, and garlic.
Step 3
In a large saucepan or pot, heat the oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes. Then add the chili, garlic, ginger, and carrot. Stir and reduce the heat to low.
Step 4
Next, add all the seasonings, the lentils, and vegetable broth. Stir, bring to a boil, and leave it to simmer for about 15 minutes.For even more flavor, temper the spices with a little more oil in the pan for 1 minute (until deep and fragrant) before adding the lentils and stock.
Step 5
Stir in the canned coconut milk and cook for about 10-15 minutes to thicken and slightly reduce until the lentils are tender. Optionally, puree 1/4-1/3 of the dal for a creamier result.
Step 6
Before serving, give the dal one last taste and adjust the seasonings to your preference. Then serve with rice, naan (flatbread), and garnish with parsley and optionally non-dairy yogurt. Enjoy!
Step 7
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