Lentil Dhal is probably one of my favourite hearty meals to throw together for dinner, especially because it can all be made in one pot, in less than 30 minutes. One pot meals are all the hype lately and I can definitely see why- it’s so much easier to put together a meal when you’re only using one pot- both for the cooking and washing up later!
Dhal (or dal, or daal, or however else you choose to spell it) is so easy to make and delicious, so I always love making a large batch of it and keeping it in the fridge to eat throughout the week. The recipe below serves 4-6 people, depending on how much you fill your plates, but I’ll usually double the amount of red lentils and tinned tomatoes that I use, to make a bigger batch for the week ahead.
I added red wine to my recipe as I love the way it enhances the flavour of the other ingredients and makes the dish taste better overall. Of course this is option as I don’t think traditional Dhal recipes use red wine, so it’s completely up to you. When cooking meals and coming up with recipes, I love interpreting different dishes according to my own flavour preferences, so that’s where the red wine comes in.
I love Indian inspired meals and all the spices that are traditionally found in the Indian cuisine, they’re are so delicious and flavoursome! Lentils are definitely my favourite legumes and they’re also incredibly nutritious for anyone, particularly when following a vegan lifestyle. They’re packed with plant protein and a whole lot of vitamins, such as: iron, folate, calcium, potassium, and zinc. Legumes are also good for long energy release, as the body slowly releases the carbohydrates found in legumes such as lentils, beans, and chickpeas.
I hope you enjoy making (and eating) this lentil dhal, as much as I did and please let me know how it turns out for you!
- 1 cup red lentils (200-250g)
- 1 can of coconut milk
- 1 cam of chopped tomatoes
- 1 diced bulb onion
- 2 cloves of crushed garlic
- 2 tsp coconut oil
- 2 tsp turmeric
- 1 tsp cumin
- 1/2 tsp paprika
- 4 dried vine leaves
- Cracked black pepper
- Handful of fresh coriander
- 1/2 cup red wine (optional)
- Heat the coconut oil in a large pan over medium heat and add the chopped onion in, stirring it around for 3-5 minutes. Then, add the garlic and stir it together with the onions for a couple of minutes.
- Add your spices: turmeric, cumin, and paprika to the pot and stir them around with the onion and garlic.
- Then, add your dry red lentils, can of coconut milk, chopped tomatoes, and vine leaves into the pot and stir everything around until combined. This is also where I added my red wine to the mixture for that added flavour, but feel free to leave this ingredient out if you choose not to cook with wine. Add some cracked black pepper into your pot and let the mixture simmer for about 20 minutes.
- Once the lentils soak up all the liquid, garnish your dhal with some freshly chopped coriander and some black pepper. I like to serve my dhal with some cooked rice and stir fried greens on the side. Alternatively, I’ll serve it with some naan bread, or in this case- toasted pitta bread.
Let me know if you try this recipe out and feel free to tag me on instagram (@nutritionalnatasa)– I love seeing other peoples’ food pictures, especially when it’s a similar meal to what I’ve eaten!