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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!

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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.

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dal vegan pantry staple recipes

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

Homestead Herbivore
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.
No ratings yet
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 8

Ingredients
  

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 and I'll feature you in my stories!

Posted in Ayurvedic, Detox Recipes, Dinners, Easy Weeknight Meals, Favorites, Gluten Free, Indian, Lunches, Meal Prep, One Pot Recipes, Pantry Recipes, Soups, Vegan Recipes, Vegetarian Recipes

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