So incredibly yummy, and when the nights start drawing in and temperatures begin to drop, it’s nice to have some good ol’ comfort food recipes on standby. It's one of those recipes that I'll double just so I can be sure my freezer is totally full of goodness. I actually rarely use red lentils in my house, but now that I have this vegan red lentil dal recipe in my arsenal, they're definitely going to become a pantry staple. Comforting Red Lentil Dahl. Add the turmeric, coriander powder, cinnamon and curry powder along with the lentils and sauté the lentils in the spices briefly before adding in … However, be sure to use coconut milk from a can, not from a carton, to get the best results. Let the pressure naturally release for 10 more minutes. And it doesn’t get any more cozy and comforting than this warming and super easy to make, Creamy Red Lentil Dahl. This lentil dal can be frozen! Cook the onions, ginger and garlic in the coconut oil for 5-10 minutes, stirring frequently until soft. Pour in the curry powder, white pepper, and red lentils. Something totally magical happens when you combine the lentils, spices, tomatoes and coconut milk, then simmer them all together. This quick and easy red lentil dahl with coconut milk is packed with flavour, and the addition of quail eggs makes it even more delicios. In a large saucepan, heat 1 tablespoon of the coconut oil. Comfort food is my absolute favorite and I can never say no to curry! Stir in coconut milk. Vegetarian Healthy. Bring to a bowl, then reduce to a simmer with the lid partially covered, stirring on occasion until the lentils are fully cooked, about 15-20 minutes. Salt to taste. Add lentils, spices and sweet potato and toss to coat. It’s mildly spiced with a gentle heat from the spices, chillis and ginger. Once prepared, this lentil dahl will last in the fridge for 4-5 days. Cook for 25-30 minutes until lentils are soft and it’s thickened up. This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. Sauté until soft. Instructions Add the chopped onion, crushed garlic and fresh ginger to a pot with the coconut oil and sauté until softened. Serve with quinoa, cauliflower rice, white/brown rice or flatbreads! It doesn’t take long at all for it to turn into a thick, creamy delicious smelling pot of goodness. Therefore, I created a new recipe for red lentil dahl (also known as Masoor dal curry). Subscribe to get a … Red Lentil Dahl. I'm not sure dinner gets easier than that! White Girl Dahl (Indian-Spiced Red Lentil, Tomato and Coconut Stew) By Sarah on September 16, 2015 in Freezer friendly , Main Dish , Soup , Veggie night For as long as I’ve been writing this blog, I’ve been meaning to share this recipe. Today's vegan red lentil dahl is one of the best options for this. Stir so that all the ingredients are combined. You can use either full fat or light coconut milk. Stir in lentils, 2 cups water, coconut, sugar, spices, and tomatoes (omit the coconut milk!). For this recipe, you'll need less than 10 ingredients, 15 minutes and one pot. Incredibly simple and so delicious. Add the olive oil (you can also use coconut oil or ghee) and the onions, ginger, chilli, tomato and coriander roots. Cook for 10 minutes, until the lentils have softened, then stir in spices and cook another 5.! Make extras and you'll have … Stir until the stock cube dissolves. Super simple to prepare, the perfect gluten-free, vegan or … Add a splash of water if the pot seems dry. Place a large pot over your smallest burner set to a medium heat. Drain the soaked rice and add to a pot. Remove from heat and serve topped with fresh cilantro over brown rice, quinoa, or on it’s own. Add the spices, coconut milk, lentils and water or vegetable stock. Add the cumin, fennel and turmeric and cook over moderate heat, stirring constantly, until fragrant, about 1 … This easy red lentil dhal (or dahl, or dal) is flavored with curry paste and coconut milk. Incredibly simple and so delicious. Add the drained lentils, 2 cups (500 mL) of water, a crushed vegetable bouillon cube and the coconut milk. This easy red lentil dhal (or dahl, or dal) is flavored with curry paste and coconut milk. Melt coconut oil in a large pot and add onion, garlic and ginger. Bring water to a boil, then add lentils and coconut milk. Not only is it quick – only takes about 15 minutes – but it's also inexpensive and freezes beautifully. Usually I stick to the green puy lentil (also known as French lentils) for their tendency to stay intact while cooking and their earthy taste, but this recipe called for the red variety, known in Indian cuisine as "dal," which cooks in 15 minutes or so. Add a couple of pinches of salt. It takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors.