Learning how to go vegan and need a quick dinner that's perfect for batch cooking? This Red Lentil Dhal is vegan, gluten-free, oil-free and contains just 10 ingredients.
I love pottering in the kitchen and will be the first to admit that I use a lot of ingredients. True to my perfectionist nature, I tend to stand over the stove adding more and more spices and flavourings until the ingredient list is as long as my arm!
Obviously that doesn’t work so well when you’re trying to create simple recipes, so with that in mind I’ve created this delicious Red Lentil Dhal which contains just 10 ingredients and is packed with immunity-boosting foods such as fresh ginger and turmeric (an anti-inflammatory).
Not only is this dhal simple to make, but it’s also a pretty cost-effective meal as the source of protein (red lentils) is inexpensive, making it perfect for vegan batch cooking (just liked this Easy Vegetable Stew and Lentil and Carrot Soup).
I love to serve this with a colourful side salad and short-grain brown rice for a delicious and nourishing dinner.
RED LENTIL DHAL FAQS
It's not essential, but I highly recommend soaking your lentils for several hours before cooking them. Soaking helps make lentils more digestible as well as reducing their cooking time by about half! To do this, simply pour your lentils into a bowl or pan, cover with plenty of fresh water (they will expand!) and leave for 2-4 hours. Rinse, and they're ready to cook with.
For this recipe I've chosen not to use oil. In its place you just need to use a small amount of water in the bottom of the pan, then sauté the onion as you would if you were using oil, stirring frequently. It's that easy!
Yes! You can make this dhal and freeze it until needed. When ready to eat, simply defrost and reheat it in a pan.
You can! coconut cream is usually much more solid and thicker than coconut milk as it's made with less water, so bear this in mind if you decide to substitute with it. As a rule, you can generally substitute one 50g sachet of coconut cream for about one cup of coconut milk.
MORE VEGAN CURRIES
Red Lentil Dhal (vegan & gluten-free)
- 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!).
If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!