dal vegan pantry staple recipes

Creamy Red Lentil Dahl (Vegan Ayurvedic Recipe, Pantry Staples, GF)

This spicy red lentil dahl is creamy and has some heat! A great vegan Ayurvedic recipe made with pantry staples.  Serve over rice or riced vegetables.

We love dahl around this homestead!  I used to buy pre-made dahl from Trader Joes and add veggies, but making a large pot from scratch is incredible easy and makes much more food for the cost!

This recipe makes a lot of dahl, so it perfect for meal prepping dinners or lunches for the week.  One of the great thing about this dahl is how low maintenance it is – and since its a one-pot meal its easy to clean up.

This is also a great week-night meal because we have all the ingredients on hand, so it can be put together quickly.  Is a fantastic vegetarian or vegan pantry staple recipe! And its great over rice – so by the time your brown rice is done in the rice cooker, the dahl will be ready too!

IMG_20180628_194524_536

Whats In This Red Lentil Dahl?

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 1 large sweet potato, diced very small
  • 1 bell pepper (any color), diced
  • 1.5 cups red lentils
  • 4 cups water
  • 1 cup coconut milk
  • 2 teaspoons coriander
  • 2 teaspoons turmeric
  • 2 teaspoons curry powder
  • 1 tablespoon ground ginger
  • 1 14oz can diced tomatoes with juice
  • 1 tablespoon soy sauce or liquid aminos
  • 1/8 cup chopped fresh herbs, like cilantro or parsley
  • Red pepper flakes, optional if you like more heat

How Do I Make this Red Lentil Dahl?

  1. In a large pot, heat the oil and sauté the onion and garlic for 3 minutes on low.  Add the sweet potatoes, bell pepper and sauté for 5 more minutes.
  2. Add lentils, coriander, turmeric, curry powder, ginger, tomatoes, soy sauce, coconut milk, and water to the pot.  Bring to a boil, then reduce the heat to low.  Continue to cook for 30 more minutes, stirring occasionally until lentils and sweet potatoes become soft.
  3. When the dahl begins to thicken, take a whisk and break down the sweet potato to combine with the lentils.
  4. Serve over rice and top with fresh herbs and red pepper flakes, if using.

IMG_20180402_192821

dal vegan pantry staple recipes

Creamy Red Lentil Dahl (Vegan Pantry Staple Recipe, Gluten Free)

This spicy red lentil dahl is creamy and has some heat! A great vegan pantry staple recipe that you can make anytime and serve over rice or riced vegetables.
0 from 0 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 8

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large yellow onion diced
  • 5 cloves garlic minced
  • 1 large sweet potato diced very small
  • 1 bell pepper any color, diced
  • 1.5 cups red lentils
  • 4 cups water
  • 1 cup coconut milk
  • 2 teaspoons coriander
  • 2 teaspoons turmeric
  • 2 teaspoons curry powder
  • 1 tablespoon ground ginger
  • 1 14 oz can diced tomatoes with juice
  • 1 tablespoon soy sauce or liquid aminos
  • 1/8 cup chopped fresh herbs like cilantro or parsley
  • Red pepper flakes optional if you like more heat

Instructions
 

  • In a large pot, heat the oil and sauté the onion and garlic for 3 minutes on low.  Add the sweet potatoes, bell pepper and sauté for 5 more minutes.
  • Add lentils, coriander, turmeric, curry powder, ginger, tomatoes, soy sauce, coconut milk, and water to the pot.  Bring to a boil, then reduce the heat to low.  Continue to cook for 30 more minutes, stirring occasionally until lentils and sweet potatoes become soft.
  • When the dahl begins to thicken, take a whisk and break down the sweet potato to combine with the lentils.
  • Serve over rice and top with fresh herbs and red pepper flakes, if using.
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

1 Comment

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.