Easy Red Lentil Dahl
Serves
4
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
1 tbsp extra virgin olive oil
1 tbsp cumin seeds
1 bay leaf
1 medium onion, chopped
3 garlic cloves, sliced
2 in (5cm) thumb ginger, finely chopped
1 red chili, sliced
½ tsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
14 oz (400 g) can chopped tomatoes
1 cup (190 g) red lentils, dry
2 cups (480 ml) vegetable broth
1 cup (240 ml) canned coconut milk
½ lime, juiced
1 tbsp cashew butter
salt & pepper
4 tbsp cilantro, chopped
4 tbsp dairy free yogurt, to serve
Nutrition
(Per Serving)
Calories
275
Fats
7 g
Protein
14 g
Carbs
42 g
Instructions
- Heat olive oil in large pot over medium-high heat. Add cumin seeds and bay leaf and cook for 1 minute. Add onion, garlic, ginger, and chili, and cook for 2 to 3 minutes.
- Add ground coriander, garam masala, and turmeric. Cook for 1 minute, stirring frequently to prevent burning.
- Add tomatoes, lentils, and vegetable broth and bring to a boil. Reduce heat to low and simmer until lentils are cooked (about 20 minutes).
- Stir in coconut milk, lime juice, and cashew nut butter. Season to taste with salt and pepper. Add fresh cilantro and stir.
- Remove from heat, divide between 4 bowls, and spoon yogurt on top. Serve with rice and/or naan if desired (rice and naan not included in nutritional breakdown).