Dahl
This incredibly easy Dahl recipe is one of my favorite for both myself and my toddler! She gobbles it up with quinoa or rice as the base, a big squeeze of lime and sometimes some avocado too!
Servings: 4 people
Ingredients
For Dahl:
- 2 tablespoons coconut oil
- 2 tablespoons fresh ginger finely chopped
- 1 yellow onion thinly sliced
- 4 cloves garlic finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 3 tablespoons red curry paste
- 1 ½ cups coconut milk
- ½ cup water
- 1 14.5-ounce can fire roasted diced tomatoes
- 1 cup red lentils
- kosher salt and freshly cracked black pepper to taste
To Serve:
- fresh lemon or lime wedges
- cilantro
- cooked rice or quinoa
Instructions
- Heat a medium dutch oven over medium high heat. Add the coconut oil. Once hot, add the ginger, onion and garlic. Sauté for 5 minutes until onions are starting to be translucent and fragrant. Add the ground turmeric, curry powder and paste and sauté for another 60 seconds to toast. Add the coconut milk, water, and the entire can of chopped tomatoes. Stir to combine. Add the lentils and cover the pot, reduce heat to medium and let the lentils cook for 20-25 minutes until soft.
- Remove from the heat and season with salt and pepper to taste.
- Serve over rice or quinoa with cilantro on top and lemon or lime juice depending on your preference.
Notes
Serve over quinoa, rice, or cauliflower. This is great leftover, meaning you can keep it and a cooked grain in the fridge for quick meals.
Nutrition
Calories: 442kcal | Carbohydrates: 40g | Protein: 15g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 176mg | Potassium: 703mg | Fiber: 16g | Sugar: 5g | Vitamin A: 2206IU | Vitamin C: 9mg | Calcium: 104mg | Iron: 8mg