There’s something about dahl that reminds me of my childhood, taking long walks out in the country and returning home to a big bowl of dahl to warm me back up, it’s nourishing and delicious.

Some people expect dahl to just be a big ‘ol lump of mushy looking lentils, but this recipe proves dahl can not only taste delicious but look delicious as well. With warm autumnal tones calling out to you, there’s nothing dull about these lentils.

There’s nothing overly complicated going on here, 4 steps can feed a family of 4 and believe us when we say they’re going to love it.

Print Recipe

Quick & Simple Dahl

Author: ReRooted Office Cooking Method: Frying Plantmilk: Coconut Courses: Dinner Recipe Keys: High Protein Vegan

Difficulty: Beginner Prep Time 8 min Cook Time 25 min Rest Time 2 min Total Time 35 mins Servings: 4 Best Season: Fall

Description

Some people expect dahl to just be a big 'ol lump of mushy looking lentils, but this recipe proves dahl can not only taste delicious but look delicious as well. With warm autumnal tones calling out to you, there's nothing dull about these lentils.

Ingredients

Servings

• 1 Onion
• 1 Inch of Ginger
• 4 cloves Garlic
• 2 tablespoons Cumin Seeds
• Several Cherry Tomatoes (Optional)
• 400 grams Red Split Lentils
• 400 milliliters ReRooted Coconut Milk
• 500 milliliters Water (Or Stock)
• 2 tablespoons Curry Powder

Instructions

1. Step 1

   Finely dice the onion, garlic and ginger and add them to the pan with the cumin seeds. Turn on medium heat and add either a little bit of oil of choice or a splash of water for an oil free version.

2. Step 2

   Once onions are softened, add the cherry tomatoes (if you're using them) and cook for a further 5 minutes, stirring continuously.

3. Step 3

   Add the remaining ingredients and bring to a boil. Once boiling, turn down to a simmer for 20 minutes.

4. Step 4

   Once lentils are softened, stir in some spinach and take off the heat. Add a splash more milk if needed.

Keywords: home made, vegan, dahl, lentils