This post is also available in: 日本語 (Japanese)
If you know me, you know that I struggle with cooking husband approved vegetarian food. Extra bonus points if it’s a lentil dahl vegan recipe!
Well my friends, THIS is one of em! It’s a super quick easy meal and our fav is eating this over rice. Adding a side salad is nice too, if you have salad leaves and the energy to put that together. Figuring out how to cook simple dal has saved me from reaching for the ramen on more than one occasion. This is more of a vegan red lentil curry than a dal soup recipe for sure.
Lentils come with awesome health benefits. With 18 grams of protein per cup, it’s also an excellent source of protein. The high fiber content helps stabilize your blood sugar and helps with constipation. It’s also a long lasting energy source. What’s not to love? Another reason I love lentils is it requires no soaking time aka super easy to make with zero prep time.
If you’re especially in a pitch/feeling lazy, canned tomatoes will work too. Although I prefer the flavor of this dish made with fresh tomatoes, going for the can is better than ending up hangry in my humble opinion.
200grams of lentil dal
3 cups of water
1 tsp turmeric
1 tbsp EVOO
1 tsp mustard seed
1 tsp cumin seeds
2 tsp ground coriander
2 tomatoes chopped
1/2 tsp salt, or according to taste
Chopped cilantro – optional
Hot sauce – optional
1) Put the lentils, water, and turmeric in a pan and simmer for 15-20min or until the lentils are tender.
2) In another pan, heat the EVOO, add the mustard and cumin and cook until they pop.
3) Add the ground coriander and tomatoes to #2 and cook for 5min. Then add #1. Add water if it’s too thick. Add salt according to taste.
4) Put in a bowl, and top with cilantro & hot sauce to your liking.
TIP: Make it a spicy lentil dahl recipe!
For an extra kick, add 1 clove chopped garlic and crushed red peppers when you’re on step 2.
What’s your favorite way to eat lentils? Let me know in the comments!