Red Lentil Dhal
Warm, flavorful, and so EASY to make, this red lentil dhal is packed with spices and healthy ingredients. Perfect for busy weeknights and a family-friendly, plant-based meal!
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INGREDIENTS
- 1 cup dried red lentils, rinsed and drained, see notes
- 1 ½ teaspoon garam masala
- ⅛ teaspoon ground cumin
- 2 Roma or plum tomatoes, diced finely
- 1 cup brown onion, or more to taste, diced
- 2 teaspoons fresh garlic, minced
- 1 teaspoon curry powder
- ¼ teaspoon ground turmeric
- 1 teaspoon salt
- black pepper to taste
- ½ teaspoon ground ginger
- 4 cups vegetable broth, or use water
- avocado or olive oil, for cooking
- cilantro, for serving
- fresh lime, for serving
INSTRUCTIONS
- Toast the spices: In a dry skillet, toast your spices over medium heat until they're aromatic. This really helps bring out all those warm flavors.1 ½ teaspoon garam masala, ⅛ teaspoon ground cumin, 1 teaspoon curry powder, ¼ teaspoon ground turmeric, ½ teaspoon ground ginger
- Sauté the veggies: Drizzle a little oil into the skillet, then add the tomatoes and onions. Sauté until softened and slightly caramelized.2 Roma or plum tomatoes, 1 cup brown onion, avocado or olive oil
- Add garlic: Toss in the minced garlic and cook for another 30 seconds, just until it becomes fragrant.2 teaspoons fresh garlic
- Coat the lentils: Add in the red lentils and stir them into the veggie-spice mixture, coating them evenly. Season with salt and black pepper.1 cup dried red lentils, 1 teaspoon salt, black pepper to taste
- Simmer the dhal: Pour in the broth, cover the pot, and bring everything to a gentle boil. Once it starts boiling, reduce the heat and let it simmer for 20-30 minutes, or until the lentils are soft and flavorful.4 cups vegetable broth
- Taste and adjust: Give it a taste and season with extra salt or spices if needed to suit your taste.fresh lime, cilantro
NOTES
- I usually go with about 2 teaspoons of garlic, which is roughly 2 cloves, but traditionally, dhal is made with more garlic—around 4 cloves—and fresh ginger for an extra kick of flavor.
- Can I use red split lentils instead of whole red lentils?
Yes, red split lentils will cook faster, so keep an eye on them to avoid overcooking. - To Store. Let the dhal cool to room temperature, then store it in an airtight container in the fridge for up to 4 days.
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- To Reheat. Reheat on the stove over low heat, adding a little broth or water to loosen it up if necessary.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 206kcalCarbohydrates: 38gProtein: 13gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 1530mgPotassium: 655mgFiber: 16gSugar: 6gVitamin A: 1037IUVitamin C: 14mgCalcium: 47mgIron: 4mg
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