Vegan Lentil Dahl is a warm, comforting Indian inspired meal packed with protein and flavour and is gluten-free. It’s a recipe that you can feel good about serving to your entire family. It can be one your table in 30 minutes. This is a vegan version of a traditional dahl recipe I learned from my friend’s mother years ago. It is excellent when paired with naan or my Easy Stovetop Flatbread recipe.
What is Dahl?
Dahl (or Dal) is a term used in the Indian subcontinent for dried, split pulses —that is, lentils, peas, and beans. There are many soups made of these ingredients.
You know that I prefer a recipe that is quick and easy – Dahl is just that! Many Dahl recipes include chicken mainly for flavour and not protein. Dahl is actually considered one of the best plant-based sourced meals one can have due to its high protein content.
Spice, Spice, Spice
If we’re talking about flavour, it’s amazing what a few spices can do! If you haven’t tempered in cooking before, this is your chance and brings out the flavour in your ingredients for a bold dish. Tempering is where you take two ingredients at radically different temperatures and bring them to the same temperature. Before adding the lentils, I’ve tempered the coconut oil to open up the spices and release the fragrances. This really makes the dish POP! Dal is also a great immune booster. The addition of garlic and onion can help fight germs that are in your system.
Spices I Use In Dahl
Spices really turn this dish into a flavour explosion. If you don’t have fresh ginger or garlic you can substitute dried but remember you will need less. If you don’t have all the spices I’ve listed or don’t care for some, you can use what you have in your pantry but, as always, taste as you go.
- cumin
- cinnamon
- turmeric
- cardamom
- paprika
- ginger root or ground ginger
- garlic cloves or ground garlic
Tools I Use
This recipe is fairly simple to make and does not require many tools. I would recommend using:
- Skillet or Large Frying Pan
- Mesh Strainer
- Indian Serving Dishes
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Kids Love This Dahl
My Weegan ( Wee Vegan) Carrington loves anything she can dip bread into. This Dahl is high up on the dip-ability scale. We serve it with my Easy Stovetop Flatbread. The warm bread is the perfect vessel to scoop up all the deliciousness.
If you’re serving this Vegan Lentil Dahl to your little ones or Weegans, I recommend omitting the chilli pepper. This recipe can be modified by swapping different beans and spices to accommodate sensitive tastebuds.
I Would Love To Hear From You
Scroll below for a full list of ingredients and instructions to make this Vegan Lentil Dahl. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter.
More Comforting Recipes
If you enjoyed this Vegan Lentil Dahl then you are going to love these other comforting dishes:
- Creamy Roasted Vegan Tomato Soup
- Vegan Mushroom French Dip
- Creamy Vegan Mushroom Soup Bread Bowl
- Vegan Sweet Potato Gnocchi
Vegan Lentil Dahl
Vegan Lentil Dahl is a warm, comforting Indian inspired meal packed with protein and flavour. It’s a recipe that you can feel good about serving to your entire family. It can be on your table in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
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1 cup of red lentil, rinsed
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1 tbsp of coconut oil or vegetable oil
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½ tsp of ground cumin
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½ tsp ground cinnamon
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½ tsp ground turmeric
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½ ground cardamom
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½ ground paprika
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1 cup of diced onion
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1 tbsp of finely minced ginger root
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4 garlic cloves, minced
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1 ½ cup of diced canned tomatoes
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1 tsp of sea salt
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Juice of half a lime or lemon
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1 hot chili, green, red or jalapeno (for more mild heat), optional
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Chopped cilantro or parsley to garnish
Instructions
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Place the rinsed lentils and 3 cups of room temperature water in a medium sized uncovered saucepan over medium-low heat. Cook the lentils for 20 minutes.
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Meanwhile, heat the oil in a medium skillet. Add onion, spices, garlic, ginger, chili pepper (if using) and cook for 4-5 minutes or until onions are just translucent.
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Add the diced tomatoes and cook for 3-4 more minutes
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Once the lentils are cooked drain off any excess water. Stir into the spices and the onions and tomatoes. Add lemon just and salt. Stir well and taste, adjusting seasoning as needed.
Garnish with cilantro and limes; serve with basmati rice and naan or my Easy Stovetop Flatbread.
Notes
This recipe keeps in the fridge for up to 5 days or freeze for up to 2 months.
