Vegan Lentil Dahl - How to make an Easy Vegan Staple
This is probably one of the simplest dishes I make, but I keep coming back to it. It’s cheap, creamy, filling, and easy on the grocery budget.
Ingredients
- 3 medium Onions
- 1 piece Ginger 1 inch/ 2 centimeters
- 1 cup Red Lentils
- 1 tbsp Garam Masala
- 1 tbsp Turmeric
- 1 can Coconut Milk
- 3 tbsp Tomato Paste
Instructions
- Finely chop the onions and ginger. You can also grate the ginger if you prefer that.
- Heat some vegan butter in a large pan and fry the onions and ginger for about 5 minutes, until they start to brown. Add the garam masala and turmeric and sauté for another minute.
- Add the rinsed lentils and tomato paste and cook over medium heat for another 3 minutes, stirring occasionally.
- Once the bottom of the pan starts to become sticky, deglaze it with a cup of water and the coconut milk. Season with salt and pepper and let everything simmer for about 20 minutes, stirring occasionally, until the lentils are soft and creamy. If the curry gets too thick before the lentils are fully cooked, add a little more water.
- Once the lentils are soft, take the Dahl off the heat and let it rest for at least 10 minutes. This gives the flavors a little more time to develop.Serve with flatbread or rice and enjoy!