Explore Recipe Detail

Vegan Lentil Recipes: 1-Pot-Lentil Dal

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.

4 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	347 kcal	Sugar	8 g
Carbs	36 g	Cholesterol	–
Protein	14 g	Sodium	–
Fat	15 g	Fiber	8 g
Sugar	8 g
Cholesterol	–
Sodium	–
Fiber	8 g

Prep Time: 15 min Cook Time: 25 min Total Time: 40 min

https://elavegan.com/vegan-lentil-recipes/

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!

Ingredients

1 cup dry green lentils (see notes)

1 tbsp coconut oil (or vegetable oil)

1 medium onion (chopped)

1 large finely diced carrot (see notes)

3 cloves of garlic (minced)

2 tsp fresh ginger (grated)

1 red or green chili pepper (seeds removed)

2 tsp ground cumin

2 tsp curry powder

1 tsp ground turmeric

1 tsp ground coriander

3 cups vegetable broth

1 cup canned coconut milk (see notes)

Salt and black pepper (to taste)

Instructions

Step 1

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.

Step 2

Meanwhile, finely dice the carrot, onion, chili, ginger, and garlic.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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!