Red Lentil Dahl
- emilie2001hamon
- 13 déc. 2024
- 2 min de lecture
Dernière mise à jour : 23 févr.
This red lentil dahl is a bowl of pure comfort, packed with warmth, flavor, and nourishment. Simmered with aromatic spices like cumin, turmeric, and garlic, the red lentils break down into a creamy, hearty base that’s as satisfying as it is wholesome.
A splash of coconut milk adds a velvety richness, while fresh herbs and a squeeze of lime brighten every spoonful. Serve it with fluffy rice, warm naan, or on its own—it’s a dish that wraps you in coziness and fills you with goodness.
Perfect for chilly days or whenever you need a little comfort food with a touch of spice.
Serves : 4
Prep time : 15 minutes
Cook time : 20 minutes
Ingredients:
200 g red lentils
1 medium onion, finely sliced
2 garlic cloves, minced
2 carrots, sliced or diced
1 leek, thinly sliced
1 tbsp curry powder
400 ml coconut milk
600 ml water or vegetable stock
1 tomato, diced (optional)
2 tbsp olive oil or coconut oil
Salt and pepper
Fresh coriander (optional, for garnish)
Recipe
Rinse the lentils: Rinse the red lentils under cold water until the water runs clear. Set aside.
Sauté the vegetables and spices: In a large skillet or saucepan, heat the olive oil (or coconut oil) over medium heat. Add the onion and sauté for about 5 minutes until soft. Add the garlic, carrots, leek, and curry powder, then stir everything for 2-3 minutes to coat the vegetables in the spices.
Cook the lentils: Add the rinsed lentils, coconut milk, water (or stock), and diced tomato (if using). Mix well and bring to a boil. Reduce the heat and let it simmer, covered, for 20-25 minutes, stirring occasionally, until the lentils and vegetables are tender and the dahl has thickened.
Season and serve: Season with salt and pepper to taste. If the dahl is too thick, you can add a bit more water or coconut milk to adjust the consistency. Garnish with fresh coriander before serving.
Serve with basmati rice or naan bread for a complete, hearty, and delicious meal.