Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the gd-system-plugin domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the rocket domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114
Red Lentil Dal - Good Old Vegan

Red Lentil Dal

🌱Simply delicious red lentils (swipe for ingredients) No coconut milk, no cashews 🌱High protein, easy, delicious and pantry friendly.

Share this recipe!

Red Lentil Dal

Course Dinner

Cuisine Indian-Inspired

Keyword Recipe, Vegan, Vegan Dal Recipe

Servings

Ingredients

1 large yellow onion chopped
4 cloves garlic minced
1 serrano or jalapeño pepper minced (deseeded for less spice)
1/2 inch piece ginger minced
2 large tomatoes chopped
1 cup red lentils rinsed thoroughly
1/2 tsp cumin
1/2 tsp mustard powder
1/2 tsp turmeric powder
1/2 tsp paprika
fresh cilantro to serve
oil for cooking
salt to taste

Instructions

Sauté 1 large chopped yellow onion in a little neutral flavored oil or broth until translucent, about 5 minutes.
Add 4 minced garlic cloves, 1 minced serrano or jalapeño pepper (deseeded for less spice) and 1/2-inch piece minced ginger. Cook another minute until fragrant.
Add 2 large chopped tomatoes and cook about another 5 minutes until softened and paste-like.
Add 1 cup red lentils (rinsed thoroughly) and 2 cups water.
Stir well and bring to a boil before reducing heat and simmering, covered, for about 15 minutes until lentils are cooked.
Meanwhile, in a separate small saucepan, warm 1 tbsp neutral flavored oil and add 1/2 tsp cumin seeds. Cook until they start to sizzle and become fragrant, about 30 seconds.
Mix in 1/2 tsp mustard powder, 1/2 tsp turmeric powder, 1/2 tsp paprika and stir continuously while heating another 30 seconds.
Remove from heat.
Once lentils have finished cooking, add the cooked spice blend to the lentils and mix to incorporate.
Use a potato masher to mash some of the lentils until you get a creamier consistency.
Once heated through, add salt to taste. Serve with chopped fresh cilantro.