Vegan Red Lentil Dhal Recipes

1-POT-LENTIL DAL

Steps:

• Rinse lentils under running water. I prefer to soak the lentils for about 10-15 minutes in lukewarm water because they are better digested this way (this step is optional). Drain the water afterwards.
• Meanwhile, chop the onion, garlic, ginger, chili pepper, and carrot (*see recipe notes below). Heat oil in a pot, stir in the onion and fry for about 3-4 minutes over medium heat. Add soy sauce, carrot, garlic, ginger, chili and reduce the heat to low.
• Now add all spices (ground cumin, ground turmeric, ground coriander), red pepper flakes (optional), the lentils and 3 cups of vegetable broth. Bring to a boil and let simmer for about 15 minutes.
• Finally, add coconut milk and cook for a further 10 minute or until the desired thickness of the lentil dal is reached. Season with black pepper, salt, and Sunfood's Golden Milk Super Blend (*see recipe notes). Taste and adjust the seasonings as to your preference.
• Serve warm with basmati rice, potatoes, or naan bread (flatbread), garnish with fresh herbs.

VEGAN RED LENTIL DHAL

Steps:

• Heat up 1 tbsp of oil in a heavy bottomed pot or pan. Once the oil heats up, add sliced onions, garlic and ginger. Sauté, giving them a stir from time to time, until the onions turn translucent.
• Decrease the flame to low and mix all the ground spices into the onion mixture. Allow them to fry gently for a minute or so.
• Tip rinsed lentils and chopped tomatoes into the pot and top with about a 240 ml / 1 cup of water. Allow the lentils to simmer on a low heat until all the water has been absorbed. Check on it frequently so that the bottom does not burn.
• Check the lentils for doneness and top up with a bit more water if the lentils are still tough. The exact amount of water depends on what texture of dhal you prefer - it can be drier and full of texture or more soupy according to personal preference. If you prefer the latter you'll need more water.
• While the lentils are cooking, pan roast the cashews on a dry pan (no need for oil) until slightly browned on both sides, making sure you agitate them a fair bit as they burn easily.
• Once the water gets absorbed and you are happy with the texture of your dhal, add coconut milk, bit by bit, allowing each portion to be absorbed by the lentils.
• Add salt to taste.
• Serve warm with tempered spices, a swirl of vegan yogurt, fresh coriander and roasted cashews.
• Heat up the remaining 1-2 tbsp of oil in a small frying pan (I used the same pan I toasted the cashews on).
• Once the oil gets hot, add mustard seeds, curry leaves and chilli slices (if using).
• Allow them to fry quickly, agitating the pan (by stirring or swivelling it off the heat) frequently until some of the mustard seeds have popped.

SPICY VEGAN LENTIL DAHL

Steps:

• Gather the ingredients.
• In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Cook, stirring often, until the chopped onion is translucent, about 6 minutes.
• Stirring constantly, add the water or broth, lentils, cumin, coriander, turmeric, cardamom, cinnamon, cayenne pepper, and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
• Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is at the desired temperature and consistency, adding more water to the dahl if needed.
• Garnish with a dollop of dairy-free soy yogurt if desired. Serve hot and enjoy.

RED LENTIL DAHL RECIPE

Steps:

• Measure the red lentils and place them in a fine-mesh strainer. Sort through to remove any tiny pebbles or other varieties of lentils. Rinse with water. Set aside.
• Chop the onion. Peel the garlic. Measure the spices and add them to a small bowl.
• Heat a skillet or large pot over medium-high heat. Add the onion and a pinch of salt, and cook for 2 to 3 minutes, or until they start to turn translucent.
• Add the spices and tomato paste. Stir to combine.
• Use a Microplane or garlic press to mince the garlic cloves and add directly to the pot or skillet.
• Add the broth, maple syrup, and red lentils. Bring to a boil and then turn the heat down to medium and simmer for 10 to 15 minutes.
• When the lentils have softened and the liquid is mostly gone, add the coconut milk and lemon juice. Stir to combine and then cook for another 2 to 3 minutes until reduced to your desired consistency.
• Serve with rice, fresh chopped cilantro, vegan naan, and vegan yogurt.

VEGAN RED LENTIL CURRY

Steps:

• Rinse the lentils in cold water until the water runs clear.
• Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
• Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
• Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
• Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
• Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
• Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

THE BEST RED LENTIL DAHL

Steps:

• Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
• Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.
• Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chilli if desired.
• Stir in the lemon juice and spinach until it wilts.
• Serve warm with rice, naan bread or poppadoms.
• Set the Instant Pot to 'saute' setting and heat the oil. Add the onion and cook, stirring, for about 4 minutes until it gets soft but not browned. Add the garlic, ginger and red chilli and cook for a minute, then turn off the Instant Pot.
• Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook, stirring, for 1 minute (there will be enough heat left in the Instant Pot to do this).
• Stir in the lentils, tomatoes, coconut milk and broth/stock. Put the lid on the Instant Pot, close the steam vent and set to Manual (Pressure Cook)/High Pressure pressure using the manual setting, then set the time to 8 minutes.
• After the time is up, wait for 10 minutes and then carefully use the quick release valve to release remaining pressure, or let the pressure release naturally. Stir in the lemon juice and the spinach until it wilts and serve!
• Heat the oil in a frying pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
• Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the frying pan, along with the turmeric and garam masala and cook for 1 minute.
• Add the onion mixture to the bowl of the slow cooker, along with the lentils, tomatoes, coconut milk and broth/stock. Place lid on slow cooker and cook on high for 4-5 hours or low for 8-10 hours.Taste and cook longer if necessary for the lentils to be lovely and soft. Season with salt and pepper and stir in the lemon juice and spinach.

EASY RED LENTIL DAHL

Steps:

• Rinse the lentils carefully under running water.
• Place all of the dahl ingredients including the lentils in a large saucepan.
• Bring the pot to a boil on a medium-high heat, then turn it down to a simmer. Stir occasionally to prevent anything sticking on the bottom. Taste and season as you go.
• Cook for 15-20 minutes, until the lentils are soft and the dhal has thickened. Taste and season again before serving. Add more water if you want a thinner dhal.
• Meanwhile if you're adding the shallots as an optional topping, fry them in a frying pan with the butter, ghee or oil. Cook on a medium low heat stirring occasionally, until golden brown, around 10 minutes.
• Serve the dahl. Optionally top with the golden shallots, thin sliced jalapeno and fresh cilantro/coriander.

EASY VEGAN RED LENTIL DAL

Steps:

• Bring water to a boil, then add lentils and coconut milk. Return mixture to a boil then reduce to simmer. Cook for 10 minutes, until the lentils have softened, then stir in spices and cook another 5.!
• Serve with quinoa, cauliflower rice, white/brown rice or flatbreads!

RED LENTIL DAL

Steps:

• Place a large pot over your smallest burner set to a medium heat. Add the olive oil (you can also use coconut oil or ghee) and the onions, ginger, chilli, tomato and coriander roots. Add a couple of pinches of salt. Cook, stirring occasionally, until the onions are sweet and golden, around 5 minutes.
• Add the curry leaves and mustard seeds. When the mustard seeds start to pop add the rest of the spices and garlic. Cook until fragrant. Add the lentils, stock and coconut milk and when it starts bubbling reduce the heat to low.
• Let the dal bubble away for 20 minutes or so or until the lentils collapse and the dal becomes beautifully creamy. Taste and adjust the seasonings as necessary and add a squeeze of lemon.

RED LENTIL DAHL

Steps:

• Heat a glug of oil in a large pan over a medium heat. Fry the onion gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes more.
• Whilst that is cooking, grind the cumin, coriander and mustard seeds lightly in a pestle and mortar. Then add to the pan, along with the turmeric and garam masala and cook for 1 minute until fragrant.
• Add the lentils along with the tomatoes, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat until thick - at least 15-20 minutes (stirring often so that it doesn't stick to the pan).Taste and add more chilli if desired.
• Add a squeeze of lemon juice and the handfuls of spinach. Allow the spinach to wilt and then serve with your chosen accompaniment.