1 1/2 cups (300 g) dry red lentils
1 large (200 g) carrot finely diced (*see recipe notes)
1 small bell pepper
1 large onion chopped
4 cloves of garlic minced
1 heaped tbsp fresh ginger minced
1/2 tbsp vegetable oil
3 cups (720 ml) vegetable broth or water
1 cup (240 ml) canned coconut milk (*see recipe notes)
1 1/2 tsp ground cumin
1 tbsp curry powder
1/2 tbsp sweetener of choice
1 tsp ground turmeric
1 tsp paprika
Sea salt and black pepper to taste
1/3 tsp red pepper flakes optional
Check the video above for easy visual instructions.
Rinse lentils under running water. Chop the onion, garlic, ginger, bell pepper, and carrot.
Heat oil in a pot and sauté onion for about 3-4 minutes over medium heat. Add ginger, garlic, carrot, and bell pepper.
Add all spices, sweetener, the lentils and 3 cups of vegetable broth or water. Bring to a boil and let simmer for about 10 minutes.
Finally, add coconut milk and cook for a further 5 minutes or until the desired thickness of the dahl is reached.
Season with black pepper and salt. Taste and adjust the seasonings as needed.
Serve warm with basmati rice, potatoes, or naan (flatbread) and garnish with fresh herbs.
You can also use sweet potato or pumpkin instead of carrot.
It’s possible to use any plant-based cream (like soy cream, oat cream, etc) instead of canned coconut milk. You could also use plant-based milk (e.g. almond milk, cashew milk, etc.) for a low-fat/low-calorie version. In my opinion, this dal tastes best with coconut milk.