Red lentil dahl

This is an easy week night dinner as it is super quick to make without compromising on the flavour. It tastes just as good if not better as leftovers the next day so don't be afraid to make a big batch.

Red lentil dahl, a traditional Indian dish made from red lentils cooked with aromatic spices and herbs, offers numerous health benefits thanks to its nutritious ingredients. Here are some of the health benefits associated with consuming red lentil dahl:

Red lentils are the star of this delicious Indian inspired recipe. They are packed with fibre, protein, potassium, and also contain polyphenols, which are powerful antioxidants.

Red lentils are a rich source of plant-based protein, making dahl an excellent choice for vegetarians and vegans looking to meet their protein needs. Protein is essential for building and repairing tissues, supporting immune function, and maintaining healthy skin and hair.

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RED LENTIL DAHL RECIPE

Prep time: 15 min Cook time: 20 min

Servings: 4-6

Ingredients:

• 1 yellow onion - diced

• 4-5 garlic cloves - pressed

• 1 large thumb of ginger - grated

• 1/2 tsp red curry paste

• 1/2 tsp cumin powder

• 1 tsp curry powder

• 1 tsp paprika powder

• 1 tsp onion powder

• 1/2 tsp garlic powder

• 1 tsp dried oregano

• 1 tbsp coconut sugar

• 1 cup dry red lentils

• 3-4 cups veggie broth

• 4 cups spinach - chopped

• 3/4 cup parsley - chopped

• 3/4 cup unsweetened soy milk

How to make it:

1. Prepare Ingredients: Start by dicing the onion, pressing the garlic cloves, and grating the ginger.
   

2. Sauté Aromatics: In a large pot, heat some oil over medium heat. Add the diced onion, pressed garlic, and grated ginger. Sauté for a few minutes until the onions are soft and translucent.
   

3. Add Spices: Stir in the red curry paste, cumin powder, curry powder, paprika powder, onion powder, garlic powder, and dried oregano. Cook for another minute to toast the spices and release their flavors.
   

4. Cook Lentils: Add the dry red lentils to the pot and stir to coat them with the spices. Pour in enough vegetable broth to cover the lentils by about an inch. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 20-25 minutes or until the lentils are tender and have absorbed most of the liquid.
   

5. Add Spinach: Once the lentils are cooked, stir in the chopped spinach and continue to cook for a few minutes until the spinach wilts and incorporates into the dahl.
   

6. Finish with Herbs and Soy Milk: Remove the pot from the heat and stir in the chopped parsley and unsweetened soy milk. Adjust seasoning to taste, adding more salt or spices if necessary.
   

7. Serve: Ladle the red lentil dahl into bowls and serve hot, garnished with additional fresh herbs if desired. Enjoy this comforting and nutritious dish on its own or with some steamed rice or naan bread for a complete meal.
   

This red lentil dahl is flavorful, aromatic, and packed with wholesome ingredients that will satisfy both your taste buds and your appetite.

I whipped up a delightful veggie medley utilizing the odds and ends from my refrigerator. Sauteing a colorful array of leftover vegetables with a blend of aromatic spices, I enhanced the dish with a touch of tangy tomato sauce and savory vegetable broth. As the flavors melded together over a gentle simmer, I thickened the sauce to perfection with a tablespoon of cornstarch. The result? A mouthwatering vegetable creation bursting with flavour and vibrant colors.

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