Red Lentil “Dahl”

Dahl is a thick stew made with lentils, it is often made with ghee but this version is vegan.  It is incredibly simple, satisfying, and good for you!  I love all the spices that are traditionally used: paprika, mustard, coriander, turmeric, cinnamon, and cumin.  Such warm combinations. This is my take on a red lentil dahl made in a crockpot. I added coconut milk because I love the flavor and texture so much! Saute a few ingredients in the morning and throw the rest of the ingredients in the pot.  Then you get to come home to a delicious smelling dinner, this crock-pot cooking is pretty sweet!  We serve this traditionally with basmati rice, if you can find roti it is also a delicious combination.

Red Lentil Dahl

  • 1 small onion diced
  • 1 small hot pepper of your choice – I used a wonderful pepper that my niece brought me a few weeks ago from her family garden, it was delicious and added some heat!
  • 2 cloves garlic minced
  • 1-2 tablespoons minced ginger
  • 2 teaspoons garam masala ( or curry powder)
  • 3/4 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon mustard seed
  • salt to taste
  • 2 cups red lentils
  • 1 can diced tomatoes
  • 1 can coconut milk (I used light)
  • 3 to 4 cups vegetable broth
  • 1 package frozen spinach
  1. Heat 2 tablespoons of oil in a saute pan
  2. Add onion and hot pepper, cook until softened (about 5 minutes)
  3. Add ginger and garlic, cook until fragrant
  4. Add all the spices and cook for 3-5 minutes until toasted and very fragrant
  5. Add lentils to crock-pot and scrape in onion mixture
  6. Add the tomatoes, coconut milk, and broth, stir to combine
  7. Add frozen spinach  – I didn’t even chop it!
  8. Turn crockpot on low and cook for 8-10 hours

Basmati Rice

We use a rice cooker, I love to add a cinnamon stick during cooking and stir in a small amount of butter or margarine at the end of cooking ( 1 tablespoon for two cups of dry rice).  Something I have learned about basmati is it turns out best with lots of rinsing!  It then cooks up with that wonderful fluffy texture.  Put the rice in a bowl or pot and keep running water over and draining until the water you pour off is clear (or almost I only have so much patience sometimes!)

photo 2

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