When I was first going vegan a lentil dahl was made at least once a week. They come together so easily, and I love how they can be tweaked to your liking. I’ve been diving into making soups and warmer meals with summer coming to an end. This lentil dahl is the biggest belly hug. It’s creamy, thick, and so so cozy. Try this out! It’s perfect for those overcast days.
Every single ingredient for this recipe can be found at your local grocery store. This is such an affordable and filling meal that is perfect for meal planning or making for the family for dinner. I’ve found that if you can get your hands on bulk red lentils you can typically get more of a bang for your buck!
California Olive Ranch has easily become one of my go-to EVOO (extra virgin olive oil). It has a spice that hits the back of the throat, a deep green color and a beautifully simple flavor. I am an olive oil junkie. I get it from my mom. She always gets a case of olive oil shipped straight from a small olive orchard in Tuscany. It’s always quite the investment that I thought was silly… but now as I cook more and more I completely understand it. If you’re wanting to spoil yourself with an awesome kitchen staple let it be olive oil. Nothing beats it. This oil is very reasonable priced for the quality! I could seriously go on and on about my love for EVOO but I’ll spare you the novel.
For the longest time I was always skipping the rinsing step with my lentils. It only takes a few seconds but makes a big difference when cooking them! It removes debris left on the lentils as well and any stones that were still in them. After incorporating this step into my cooking I can absolutely tell the difference.
The toasted seed drizzle for this recipe requires some fun seeds that should be easy to come by. By using a mortar and pestle it lets the flavor escape from the seed pods allowing the aroma to be more vibrant when adding it to your oil. If you don’t have one you can also use a plastic or wood bowl and the back of a wood spoon and crush them as best as you can.
Easy Vegan Red Lentil Dahl
Ingredients:
- 1 tbsp olive oil
- 1 sweet onion, diced finely
- 7-8 cloves of garlic, smashed or minced
- 1 inch piece of fresh ginger, peeled and minced
- 1 large carrot, diced
- 1 jalapeno, minced (omit if you don't want spice)
- 2 tsp garam masala
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt, plus more to taste
- 1 tsp black pepper
- 1/2 tsp turmeric
- 1 large yellow potato, cut into 1/2 cubes
- 1 1/2 cup red lentils, uncooked and rinsed
- 4 cup vegetable broth
- 1/2 cup full fat coconut milk
- 1 tsp agave
- 1 tbsp tamari
- 1 tsp mustard seed
- 2 tsp cumin seed, crushed in mortar and pestle
- 2 tsp fennel seed, crushed in mortar and pestle
- 1 tsp fresh lemon zest
- 3 tbsp olive oil
- fresh parsley
- toasted pepitas
- fresh chilis
- coconut cream
- lemon wedge
Instructions:
- Preheat a deep saute pan over medium heat. Add the olive oil followed by the sweet onion. Saute the onions until golden, about 4-5 minutes. Add the garlic, ginger, carrot, and jalapeno and saute for another 2-3 minutes stirring constantly so the garlic doesn't burn. Add a dash (about 1 tbsp) of water to deglaze the pan if you need.
- Once everything is smelling fragrant add the garam masala, curry powder, cumin, coriander, turmeric, salt, and pepper. Stir for 1 minute to allow the spices to cook. Add the potato and rinsed lentils, stir to combine. Add vegetable broth and coconut milk. Mix well and bring to a boil. Once bubbling, turn heat down to low and simmer with a lid on for 20-25 minutes, stirring frequently to avoid burning. If your lentils look like they have absorbed majority of the liquid, go ahead and add 1/2 cup water to loosen the dahl up.
- While the dahl is simmering start making the drizzle. Heat a small pan over medium-low heat and add the mustard seeds. Shake the pan until they start to pop. Add the fennel seeds, cumin seeds, and lemon zest. Shake the pan for an additional 20 seconds or so to toast all the seeds and zest together. Add the olive oil and cook for 1-2 minutes. Take off heat and set aside.
- Once your timer is up check to make sure your potatos are cooked all the way through. Scoop about 1 cup of your dahl into a highspeed blender and blitz until smooth. Pour back into your pot and mix to combine. Add your tamari. Taste and adjust the seasonings to your liking! Serve and enjoy immediately.