Description
This healthy 1-Pot Lentil Dal is creamy, satisfying, and a perfect vegan comfort meal. Cooked entirely in one pot, it’s easy, flavorful, and ideal for leftovers.
Ingredients
- 1 cup (190 g) dry green lentils
- 1 tbsp coconut oil or vegetable oil
- 1 medium onion, chopped
- 1 large carrot (200 g), finely diced
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 red or green chili pepper, seeds removed
- 2 tsp ground cumin
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 3 cups (720 ml) vegetable broth
- 1 cup (240 ml) canned coconut milk
- Salt and black pepper, to taste
Instructions
- Sort and rinse lentils; soak 15 minutes in lukewarm water if desired, then drain.
- Dice carrot, onion, chili, garlic, and grate ginger.
- Heat oil in a large pot over medium heat. Sauté onion 3–4 minutes, then add chili, garlic, ginger, and carrot; reduce heat to low.
- Add spices, lentils, and vegetable broth. Stir, bring to a boil, then simmer ~15 minutes.
- Optionally, temper spices with a little more oil for 1 minute before adding lentils and stock.
- Stir in coconut milk; cook 10–15 minutes until lentils are tender. Optionally puree 1/4–1/3 for creamier texture.
- Adjust seasonings and serve with rice, naan, and garnish with parsley or non-dairy yogurt.
Notes
- Green or brown lentils work best; soak for quicker cooking.
- Sweet potato can substitute carrot.
- Any plant-based cream can replace coconut milk, though coconut gives best flavor.
- Optional: add a squeeze of lime or lemon juice when serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian