Quick & Easy Red Lentil Dahl
30 min8 servings
A fragrant, creamy red lentil curry simmered with coconut milk, tomatoes and spinach; ready in under 30 minutes.
| prepPeel and grate ginger | |||||||
| prepJuice the lemon half | |||||||
| 1 tablespoon olive oil | Sauté onion in oil 5 min | Add garlic & ginger, cook 1 min | Stir in spices, add water if dry | Add lentils, tomatoes, coconut milk & broth | Bring to boil, simmer 15 min until soft | Stir in lemon juice & spinach, season | Serve dahl over rice with naan |
| 1 large yellow onion, chopped small | |||||||
| 5 cloves garlic, minced | |||||||
| 1 tablespoon fresh ginger, peeled and grated | |||||||
| 1 tablespoon garam masala | |||||||
| 1 teaspoon ground turmeric | |||||||
| 1/2 teaspoon red pepper chili flakes | |||||||
| 300 g dried red lentils | |||||||
| 400 g canned diced tomatoes | |||||||
| 400 ml canned full fat coconut milk | |||||||
| 720 ml vegetable broth | |||||||
| 1 teaspoon salt, or to taste | |||||||
| juice of 1/2 lemon | |||||||
| 3–4 cups / 90–120 g baby spinach | |||||||
| 4 cups cooked brown or white rice | |||||||
| Vegan Naan | |||||||
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