Go Back
–+ servings
1-Pot Quick Vegan Red Lentil & Coriander Dhal

1-Pot Quick Vegan Red Lentil & Coriander Dhal

E D
This 1-Pot Quick Vegan Red Lentil & Coriander Dhal will surely warm you up, if 2020 hasn't!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 327 kcal

Ingredients
  

  • 1 cup + 2 tbsp/220g of red lentils
  • 13 oz/400ml tin of full-fat coconut milk
  • 2 medium-sized tomatoes chopped
  • 1 green chili chopped
  • 1 cup/300ml of water
  • 1 tsp of turmeric
  • 1 tsp of mixed spice
  • 1 tsp of ground coriander
  • 1 tsp of cumin
  • 1 tsp chili flakes
  • 1 thumb-sized ginger peeled and grated
  • 2 cloves of garlic minced
  • 1/2 bunch of cilantro chopped added in the need once the dhal is cooked and cooked

Instructions
 

  • Add all the ingredients in a deep pan except the fresh coriander. Cook on low heat for about 30 minutes, or until the lentils are cooked. Leave to cool.
  • Once the dhal is cooked, fold in the coriander. This step is important, as it preserves the freshness and the colour of the coriander if it's added once the dhal is cooked.
  • Alternatively, you can just sprinkle it on top once served for a quicker version.

Video

Notes

This dhal will keep well in the fridge for up to 5 days!
Can be frozen too, for up to a month.

Nutrition

Serving: 1servingFiber: 4.4gCalories: 327kcalSaturated Fat: 0.5gFat: 4.4gProtein: 11.2gCarbohydrates: 22.2g
Keyword creamy, dal, dhal, gluten-free, indian food, vegan | vegetarian | oil-free | sugar-free | dairy-free | gluten-free | nut-free | soy-free | wholesome | healthy | whole food plant-based (wfpb)
Tried this recipe?Let us know how it was!