Red Lentil Dal

Red Lentil Dal with Roasted Cauliflower


Cook and Prep Time: 35 minutes
Serves: 4


You Need


For the Dal
• 1 cup Red Lentils
• 1-2 Serrano Peppers, diced
• 5-6 cloves Garlic, minced
• 2 cups Vegetable Stock
• 1 small can (15 oz.) Crushed Tomatoes
• 1 White Onion, diced
• 1 bunch Scallions, chopped, greens and whites separated
• 1 5oz. can Coconut Cream
• 1 ½ inch piece of Ginger, minced
• 1-2 tbsp. Nut Butter of Choice
• 1 tsp. Ground Cumin
• 1 tsp, Red Chili Powder
• 1 tsp. Ground Coriander
• 1 tbsp. Curry Powder
• 1 tsp. Garam Masala
• 1 Lemon, juiced
• Olive Oil or Vegetable Stock, for sautéing


For the Cauliflower
• 1 head Cauliflower, chopped into florets
• 1 tbsp. Curry Powder
• 1 tsp. Garam Masala
• Salt & Pepper, to taste
• 1 t Olive Oil

Garnishes
• Chopped Cilantro, for garnish
• Lime wedges, for garnish
• Scallion Greens, for garnish
• Brown Rice, for serving


DIRECTIONS

  1. Rinse and chop the produce accordingly. Combine ground cumin, coriander, curry powder, and garam masala. Preheat your oven to 425˚F and line 1 baking tray.
  2. Roast the cauliflower. Season the cauliflower with curry powder, salt, and pepper, and toss in olive oil. Roast for 25-30 minutes, flipping halfway.
  3. Set a large skillet or pan to medium heat. Once hot, add 1 tsp. olive oil or vegetable stock. Then, add garlic, chili pepper, scallion whites, white onion, and ginger. Cook for 3-4 minutes, until onion is translucent, stirring frequently to avoid burning.
  4. Add the ground spices, and toss to combine. Cook until fragrant, about 1 minute, stirring frequently to avoid burning.
  5. Add lentils, vegetable stock, and tomatoes. Stir to combine, bring to a simmer, and cover. Simmer for about 20 minutes, covered, until the lentils are cooked through.
  6. Add coconut milk, and stir to combine. Cook for 5 more minutes, uncovered, or until desired thickness is reached.
  7. Add lemon juice. Season with salt and pepper to taste. Stir to combine.
  8. Serve with brown rice and roasted cauliflower, and garnish with lime wedge and cilantro. Enjoy!

Red Lentil Dal | WFPB Dal | Dairy-Free Dal | Easy Vegan Dal Recipe

Some let dal stew for hours and hours on the stovetop.

However, particularly on weeknights, I don’t have hours to make dal.

So this version can be done in 45 minutes or less! Like my other dal recipes on the blog, this is an incredibly adaptable recipe too!

This red lentil dal is packed with flavor, incredibly nutritious, and easy to make in bulk.

Oh, and it tastes AMAZING too! What more can you ask for?

Red Lentil Dal

Cook and Prep Time: 35 minutes

Serves: 4

You Need

  • 1 cup Red Lentils
  • 5-6 cloves Garlic, minced
  • 2 cups Vegetable Stock
  • 1 small can (15 oz.) Crushed Tomatoes
  • 1 White Onion, diced
  • 1 bunch Scallions, chopped, greens and whites separated
  • 1 cup Cashew Milk
  • 1 ½ inch piece of Ginger, minced
  • 1 Jalapeno Pepper (or other chili pepper), diced (optional)
  • 1 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  • 1 tbsp. Curry Powder
  • 1 tsp. Garam Masala
  • ½ Lime, juiced
  • Chopped Cilantro, for garnish
  • Lime wedges, for garnish
  • Scallion Greens, for garnish
  • Olive Oil or Vegetable Stock, for sautéing

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Combine ground cumin, coriander, curry powder, and garam masala.
  2. Set a large skillet or pan to medium heat.  Once hot, add 1 tsp. olive oil or vegetable stock.  Then, add garlic, chili pepper, scallion whites, white onion, and ginger.  Cook for 3-4 minutes, until onion is translucent, stirring frequently to avoid burning.
  3. Add the ground spices, and toss to combine.  Cook until fragrant, about 1 minute, stirring frequently to avoid burning.
  4. Add lentils, vegetable stock, and tomatoes.  Stir to combine, bring to a simmer, and cover.  Simmer for about 20 minutes, covered, until the lentils are cooked through. 
  5. Add cashew milk, and stir to combine.  Cook for 5 more minutes, uncovered, or until desired thickness is reached.
  6. Add lime juice.  Season with salt and pepper to taste. Stir to combine.
  7. Serve with brown rice, and garnish with lime wedge and cilantro.  Enjoy! 

Vegan Dal Makhani | EASY Vegan Indian Recipe | Plant Based Indian Dal | Plant Based Dal Makhani

I LOVE this Dal Makhani!

Obviously, this is a plant-based version, so we swapped out some ingredients, but kept all the flavor, just in a different way!

This protein and fiber packed dish is great for a quick dinner, an easy meal prep, and great to store in the freezer for a night where you might not have the time to cook!

Super flavorful and nutrient dense!

A must-try in my opinion!

One-Pot Dal Makhani (Lentils Uncooked)

Cook and Prep Time: 35 minutes

Serves: 3-4

You Need

  • 1 cup Black or French Lentils
  • 1 cup Brown Rice, cooked
  • 1 small can Kidney Beans, rinsed and drained
  • 1 small container Coconut Cream
  • 1 Yellow Onion, diced
  • 1 bunch Scallion Whites, chopped
  • 1 head Garlic, minced
  • 2 Jalapenos or Chili Peppers, diced (optional)
  • 2 tbsp. Tomato Paste
  • 5 cups Water or Vegetable Stock
  • 2 tbsp. Curry Powder or Garam Masala
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Ground Cloves
  • 1 tsp. Ground Cumin
  • 1 tbsp. Smoked Paprika
  • Salt, to taste
  • Black Pepper, to taste
  • Cilantro, chopped, for garnish
  • Scallion Greens, for garnish
  • 1 tbsp. Olive Oil or Vegetable stock, for sautéing.

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a large skillet or pot to medium heat.  Once hot, add olive oil.  Then, add onion, scallion whites, garlic, and chili pepper. Sauté for 4-5 minutes, until onion is translucent, stirring frequently to avoid burning.  Add spices (except for garam masala), and stir to combine, cooking for 1 minute more.
  3. Add lentils and water.  Cook open, for about 15 minutes, until lentils are tender.  Add more water if needed.
  4. Add tomato paste, coconut cream, and kidney beans.  Stir to combine, and cook for 5-8 more minutes, until flavors have combined.  Then, add the garam masala, and cook for 1 more minute, stirring to combine. Season with salt and pepper to taste.
  5. Serve over brown rice, and garnish with fresh cilantro.  Enjoy!