This Quick and Easy Lentil Dahl is ready in 20 minutes and will keep you fully satisfied!
When you’re strapped for time but need a power boost from a deeply nourishing meal, this Quick and Easy Lentil Dahl is the ultimate go-to. If you have some organic cooked lentils it makes whipping this up a breeze. Adding plenty of lemon, herbs, and spices takes it from blah to bling! It also freezes brilliantly.
What’s in Quick and Easy Lentil Dahl
- lentils, as mentioned I like to use organic cooked lentils. However, if you’re using dried, I would suggest red lentils as they cook quicker than black or brown and tend to have a “creamier” texture.
- low-sodium vegetable broth
- lemons
- herbs, I used cilantro, but parsley, chives, and mint are all lovely
- spices, ground cumin is wonderful, but you could also consider adding garam masala, ground turmeric, ground cardamom, and red chili pepper flakes
- fresh ginger
- veggies: garlic, onion, carrot, and baby spinach
- yogurt, which is entirely optional but adds a lovely creamy texture
- If you are looking for a great homemade curry recipe and are interested in the healthy benefits, this article is fabulous
What I LOVE about this Dahl
- It’s full of flavor and hugely satisfying
- Ready in 20 minutes – if you’re using precooked lentils
- Hugely budget-friendly
- A powerful plant-powered meal
- Fat-free, fiber-filled, and extremely healthy
- Tastes delicious!
Is a lentil dahl healthy?
Absolutely! Here’s why:)
- High Protein Content: Lentils are an excellent source of plant-based protein. Protein is essential for the body’s growth, repair, and overall maintenance. Lentil dal is a great option for vegetarians and vegans looking to incorporate protein into their diet.
- Rich in Fiber: Lentils are a good source of dietary fiber, promoting digestive health and helping to regulate blood sugar levels. A diet high in fiber is also associated with a reduced risk of heart disease.
- Nutrient-Rich: Lentils are packed with essential nutrients, including iron, magnesium, potassium, and B vitamins. These nutrients play crucial roles in various bodily functions, such as energy production, immune system support, and maintaining healthy bones.
- Low in Fat: Lentils are low in fat, making lentil dal a relatively low-fat protein source. This can be beneficial for those looking to manage their fat intake while still obtaining essential nutrients.
- Satiety and Weight Management: The combination of protein and fiber in lentil dal can contribute to a feeling of fullness, which may help with weight management by reducing overall calorie intake.
What equipment is needed to make a Quick and Easy Lentil Dahl?
- A good quality braiser. This one is gorgeous, it’s an investment but will last a lifetime.
- A really great KNIFE!
- A beautiful serving bowl
Don’t forget to Pin it for later!
Looking for more lentil dishes? Try these:)
Quick and Easy Lentil Dahl
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: dinner
- Method: stove top
- Cuisine: Indian
- Diet: Vegan
Ingredients
Scale
1 yellow onion, peeled and diced
2 large cloves of garlic peeled and smashed
1/2 inch knob ginger peeled and grated
1 large carrot, peeled and diced
1 cup red lentils rinsed or 1 packet or can of precooked lentils
1 1/2 teaspoons ground cumin
3–4 cups low sodium veggie stock
1 cup baby spinach or kale
½ large lemon juiced
1 tablespoon plain Kite Hill yogurt (optional)
Chopped cilantro leaves for serving
Instructions
- Finely chop the onion and grate (or chop) the garlic, ginger and carrot.
- In a large Dutch oven or pot, heat 1/4 cup of low sodium vegetable broth on medium heat. Add the onion, garlic, ginger, and carrot, and saute for 5 minutes or until soft and fragrant. Add a little more broth if things begin to stick.
- Add the lentils and cumin, and stir to heat through. Add another 3 cups of the broth, turn the heat up to high, and bring to a boil. When just beginning to boil, reduce the heat to medium low, cover, and simmer 12-15 minutes or until lentils are very soft. Keep an eye on the dahl, if it’s looking too thick, add another cup of broth.
- When the lentils are cooked, blend about half of the dahl in a blender (or use an immersion blender). Add the blended soup back to the pot.
- Add the fresh lemon juice to the pot, the baby kale or spinach – it will cook in the heat of the soup, and the yogurt if using. Stir well, sprinkle over fresh cilantro and serve.
We hope you loved this Lentil Dahl!
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