This healthy 1-pot lentil dal is creamy, satisfying and a great vegan comfort meal. The recipe is cooked in one pot and is very easy to make. Double the recipe if you want to eat leftovers on the second day.
First, sort and rinse the lentils, removing any shriveled ones. I also like to soak the lentils for 15 minutes in lukewarm water, as it makes them more easily digestible. Drain the water afterward.
Meanwhile, finely dice the carrot, onion, chili, ginger, and garlic.
In a large saucepan or pot, heat the oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes. Then add the chili, garlic, ginger, and carrot. Stir and reduce the heat to low.
Next, add all the seasonings, the lentils, and vegetable broth. Stir, bring to a boil, and leave it to simmer for about 15 minutes.For even more flavor, temper the spices with a little more oil in the pan for 1 minute (until deep and fragrant) before adding the lentils and stock.
Stir in the canned coconut milk and cook for about 10-15 minutes to thicken and slightly reduce until the lentils are tender. Optionally, puree 1/4-1/3 of the dal for a creamier result.
Before serving, give the dal one last taste and adjust the seasonings to your preference. Then serve with rice, naan (flatbread), and garnish with parsley and optionally non-dairy yogurt. Enjoy!
Notes
I typically use green or brown lentils, which cook in about 20-25 minutes if soaked beforehand.
You can also use sweet potato instead of carrot.
It's possible to use any plant-based cream (like soy cream, oat cream etc.) instead of canned coconut milk. However, in my opinion, this lentil dal tastes best with coconut milk.
Optionally, add a squeeze of lime/ lemon juice when serving to brighten the flavor.
Recipe serves 4. Nutrition facts are for one serving.
Nutrition Facts
1-Pot-Lentil Dal
Amount per Serving
Calories
347
% Daily Value*
Fat
14.7
g
23
%
Carbohydrates
36
g
12
%
Fiber
7.5
g
30
%
Sugar
8
g
9
%
Protein
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.