Ayurvedic Red Lentil Dahl
This spicy ayurvedic 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.
Ingredients
- 1 tablespoon coconut oil
- 1 sweet onion diced
- 5 cloves garlic minced
- 1 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 Diced Tomatoes
- 1 tablespoon tamari or gluten free soy sauce/coconut aminos
- 1/8 cup cilantro chopped
- Crushed Red Pepper Flakes optional if you like more heat
Instructions
- In a large pot, heat the coconut 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.
Nutrition
Calories: 242kcalCarbohydrates: 33gProtein: 11gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 105mgPotassium: 667mgFiber: 13gSugar: 4gVitamin A: 4556IUVitamin C: 28mgCalcium: 64mgIron: 5mg
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