Dahl
This Dahl is a warm hug in a bowl! A rich, creamy lentil stew packed with spices and wholesome ingredients, perfect for any season and easy to make.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
- Can opener
Ingredients
Ingredients
- 1 tablespoon coconut oil
- 1 small onion sliced
- 4 cloves garlic smashed
- 1 tablespoon ginger peeled and grated
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 7 ounces red lentils rinsed and drained
- 14 ounces canned tomatoes diced
- 13 ounces canned coconut milk full fat
- 2 cups vegetable broth
- 1/2 teaspoon salt to taste
- 1/2 teaspoon pepper to taste
- 1/2 large lemon juiced
- 1 cup baby spinach loosely packed
Instructions
Instructions
- In a large pot, heat the coconut oil over medium heat. Once melted, add the sliced onion and sauté for about 5 minutes until translucent. Stir in the smashed garlic and grated ginger, cooking for another minute until fragrant.
- Next, sprinkle in the garam masala, turmeric, ground coriander, cumin, and red pepper flakes. Stir well to coat the onions and release the spices’ aromas, cooking for about 1-2 minutes.
- Add the rinsed and drained red lentils to the pot, followed by the diced canned tomatoes and coconut milk. Stir everything together until well combined.
- Pour in the vegetable broth and stir. Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover the pot and let the dahl simmer for about 20-25 minutes, or until the lentils are tender and the mixture has thickened. Stir occasionally to prevent sticking.
- Once cooked, season with salt and pepper to taste. Squeeze in the juice of half a lemon and add the baby spinach, stirring until the spinach wilts.
Notes
- For a creamier texture, blend a portion of the dahl before adding the spinach.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Feel free to add seasonal vegetables like zucchini or pumpkin for variety.