Red Lentil Dhal (vegan & gluten-free)
Need a quick dinner that's perfect for vegan batch cooking? This Red Lentil Dhal is vegan, gluten-free, oil-free and contains just 10 ingredients.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: gluten-free, healthy, Indian, vegan, vegetarian
Servings: 3 people
Author: Elizabeth Emery
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tablespoon garam masala spice
- 1 teaspoon turmeric powder
- 1½ teaspoon coriander powder
- 1 thumb ginger, grated
- 1 cup red lentils, rinsed
- 2 cups vegetable stock
- 1 cup full fat coconut milk
- 1 carrot, thinly sliced into rounds
To Serve (optional)
- Brown rice
- A side salad of your choice
In a large covered saucepan on medium-low heat, sauté the onion in a small amount of water (without oil) for approximately 5 minutes, stirring frequently, until just soft (if onion begins to stick to the pan, add a little more water).
Add in the garlic, spices and ginger and continue to sauté for 2 minutes, adding a little more water if needed.
Add the red lentils, stock and coconut milk and bring the mixture to a boil.
Reduce heat and simmer for 15 minutes, stirring occasionally, until lentils are soft.
Add the carrot and simmer for a further 10 minutes.
Remove from the heat and check seasoning.
Serve with brown rice, red cabbage sauerkraut and a colourful side salad (the more colourful the veggies, the more vitamins they will contain!).