Easy Vegan Red Lentil Dal
Using just one pot and ready in under 20 minutes, this easy vegan red lentil dal is a flavorful, plant-powered meal! Serve with quinoa or rice, and save the leftovers for meal prep!
Servings: 6 Servings
Calories: 358kcal
Ingredients
- 3 cups water
- 2 cups dried red lentils
- 1 15 oz can of coconut milk, full-fat or light
- 1 tablespoon curry powder
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 1 teaspoon ginger
- 1/2 teaspoon salt & pepper
Instructions
- Bring water to a boil, then add lentils and coconut milk. Return mixture to a boil then reduce to simmer. Cook for 10 minutes, until the lentils have softened, then stir in spices and cook another 5.!
- Serve with quinoa, cauliflower rice, white/brown rice or flatbreads!
Notes
Storage instructions: Red lentil dal will last up to 4 days in the refrigerator when stored in an airtight container. You can reheat it in the microwave or on the stovetop over medium heat; you may need to add a splash of water or coconut milk to loosen it up a bit when reheating.
Freezing instructions: Dal can be frozen in an airtight storage container or frozen flat in freezer bags, depending on the amount of space you have in your freezer. It will keep for up to 3 months; you can then either warm it up from frozen in the microwave or on the stovetop, or let it thaw in the fridge before reheating to cut down on the cooking time.
Nutrition
Calories: 358kcal | Carbohydrates: 39g | Protein: 17g | Fat: 16g | Saturated Fat: 13g | Sodium: 211mg | Potassium: 767mg | Fiber: 18g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 3.5mg | Calcium: 56mg | Iron: 7.7mg