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March 2, 2017

Spicy Red Lentil Dal

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It took going vegan for me to fully realize the greatness of lentils. The four or five times I had them prior to that, I never gave them a second thought. Now they’re one of my weekly staples and I can’t imagine life without them.

Lentils are versatile, and can easily be incorporated into a meal once or twice a week. They’re also a pulse that’s full of fiber, iron and protein, so they won’t steer you wrong nutritionally. And they’re a fixture of Indian food, quite possibly my favorite cuisine in the world; I love the spices and the variety of grain and veggie dishes to satisfy even hungry vegans like me.

Hence this red lentil dal.

Not only is this recipe super easy to make—most of the cook time is just simmering—but it’s also packed with a ton of flavor. Its exciting spices give it just the right amount of punch.

It’s the perfect side dish for just about any Indian entrée. Or, if you’re like me, you may want to throw it into one bowl and eat the whole thing by itself….

Red Lentil Dal | www.thenutfreevegan.net
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Spicy Red Lentil Dal

A spicy and delicious red lentil dal that makes the perfect Indian side dish or a great snack all on its own.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Side
Cuisine: Indian
Yield: 0 About 6 cups
Calories: 203kcal
Author: The Nut-Free Vegan

Ingredients

  • 2 cups water
  • 2 cups red lentils
  • 1 cup coconut milk
  • 1 Tbsp. oil
  • 2 cloves garlic minced
  • 1 medium onion diced
  • 1 14.5 oz. can diced tomatoes
  • ½ tsp. cayenne ground red pepper
  • 1 tsp. cumin
  • 1 tsp. garam masala
  • ½ tsp. turmeric
  • 1 tsp. ginger
  • Juice of ½ lemon
  • ¼ cup cilantro chopped

Instructions

  • Bring water to boil in large pot.
  • Add lentils, reduce heat to a simmer and cook uncovered 10 minutes, stirring occasionally.
  • Add coconut milk and cook another 10 minutes or until lentils are soft.
  • Meanwhile, heat oil in large skillet on medium-low; add garlic and onion. Cook until onions are translucent, about 3 minutes. Add tomatoes, spices and lemon to pan, cook about 3 minutes.
  • Add skillet mixture and cilantro to lentils and stir gently until everything is combined. Add salt and pepper to taste.
  • Garnish with cilantro and serve immediately.

Notes

This recipe is gluten-free.

Nutrition

Serving: 1g | Calories: 203kcal

 

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Filed Under: Sides Tagged With: Dal, Indian, Lentils, Pulses

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  1. Tandoori Cauliflower Steaks - The Nut-Free Vegan says:
    April 1, 2017 at 3:17 am

    […] you’re looking for a full-on Indian meal, I recommend making these with my Spicy Red Lentil Dal—they make a great […]

    Reply

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ABOUT ME

Welcome to The Nut-Free Vegan! I'm Steven and I'm here to share easy, delicious and nutritious plant-based recipes. Whatever you're looking for in the vegan food world, you'll find it here.

To contact me about photography or recipe work, email: steven@thenutfreevegan.net!
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