Go Back
+ servings
Vegan red lentil dal made without tomatoes
Print

The Vegan Meal My Carnivorous Husband Loves!

Creamy and flavorful red lentil dal recipe.
Course Entree
Cuisine Dal
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 205kcal
Author Lauren Goslin

Ingredients

  • 1 T . coconut or olive oil
  • 1 c . yellow onion , chopped
  • 2 garlic cloves , minced
  • 1 T . fresh ginger , grated or minced
  • 1 1/2 c . red lentils , rinsed well
  • 1 t . cumin
  • 1 t . coriander
  • 1/2 t . turmeric
  • 1/4 t . cardamom
  • 1/8 t . cinnamon
  • 1/8 t . cayenne , or to taste
  • 1-1 1/2 t . sea salt , added at the end of cooking
  • 2-3 c . water
  • 1 (packed) c. dark leafy greens, such as spinach or chard

Instructions

  • Heat oil in a medium saucepan.
  • Add in onion and saute 3-5 minutes.
  • Add in garlic and ginger and cook ~30 seconds.
  • Add in remaining spices (cumin-cayenne) and cook for 1-2 minutes.
  • Stir in lentils and enough water to cover the lentils by about 1/2 inch.
  • Bring to a simmer, cover, and cook 10-15 minutes.
  • Stir the pot often, as this helps the lentils to break down.
  • Add in more water if needed as the cooking process continues.
  • Dal is ready when the lentils are creamy and almost pureed.
  • Stir in dark greens and salt (to taste) and let mixture heat through until the greens wilt.
  • Serve with brown rice or naan on the side.

Notes

Nutrition info based on using olive oil, 1 1/2 teaspoons sea salt, and spinach. WW SmartPoints: 5

Nutrition

Sugar: 1.9g | Calories: 205kcal | Fat: 3.1g | Protein: 13g | Carbohydrates: 32.2g