Spiced Red Lentil Dal
This Spiced Red Lentil Dal offers a comforting, flavorful dairy free dinner that’s surprisingly simple to prepare. You’ll love this hearty, budget-friendly meal that’s perfect for any night of the week.
Key Ingredients & Substitutions
- Red Lentils: Don’t substitute with other lentil types as cooking times vary.
- Canned Tomatoes: Diced or crushed tomatoes work well.
- Coconut Milk: Full-fat or light coconut milk provides creaminess for this dairy free dinner.
- Fresh Ginger & Garlic: Ground ginger and garlic powder can be used in a pinch, but fresh offers superior flavor.
Ingredients
Main Ingredients:
- 1 tablespoon coconut oil or olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 cup red lentils, rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
- Juice of 1/2 lemon
- Fresh cilantro, chopped, for garnish (optional)
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 kcal
- Tools Needed: Large pot or Dutch oven, cutting board, knife.
Step-by-Step Instructions
1. Sauté Aromatics
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Bloom the Spices
Add the ground cumin, coriander, turmeric, and cayenne pepper (if using) to the pot. Cook for about 30 seconds, stirring constantly, to toast the spices and release their aromas. This step adds depth to your dairy free dinner.
3. Combine and Simmer
Stir in the rinsed red lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
4. Finish the Dal
Remove the pot from the heat and stir in the full-fat coconut milk and fresh lemon juice. Season with salt and black pepper to taste. If the dal is too thick, you can add a splash more broth or water.
5. Serve and Garnish
Ladle your Spiced Red Lentil Dal into bowls. Garnish with fresh chopped cilantro, if desired. Serve this delicious dairy free dinner with rice, naan, or your favorite flatbread.
Variation Ideas
- Add a handful of spinach or kale in the last 5 minutes of cooking for extra greens.
- Stir in a tablespoon of peanut butter for a richer, nuttier flavor profile.
- Top with a dollop of dairy-free yogurt for a cooling contrast.
Storage Instructions
You can store leftover Spiced Red Lentil Dal in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, adding a little water or broth if it has thickened too much. This dairy free dinner also freezes well for up to 3 months.
Frequently Asked Questions
Q: Can I use brown lentils instead of red?
A: No, red lentils cook much faster and break down more, creating a creamy texture. Brown lentils will take longer and yield a different result.
Q: Is this recipe spicy?
A: The cayenne pepper is optional. If you omit it, the dal will be mildly spiced but not hot.
Q: Do I need to pre-soak the red lentils?
A: No, red lentils do not require pre-soaking. Just rinse them well before adding to the pot.
Q: What can I serve with this dal?
A: It pairs wonderfully with steamed rice, quinoa, or dairy-free naan bread.
Q: Can I make this in a slow cooker?
A: While possible, the quick cooking time of red lentils makes stovetop preparation more efficient. If using a slow cooker, sauté the aromatics first, then combine all ingredients and cook on low for 3-4 hours.
Q: Is this recipe gluten-free?
A: Yes, this Spiced Red Lentil Dal is naturally gluten-free, making it a great dairy free dinner option for those with dietary restrictions.
