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This Creamy Red Lentil Dhal is a perfect comforting meal that’s very straightforward to prepare and is so filling in the result.
Going vegan helped me to discover so many hidden from me cuisines, and Indian is probably the most incredible one so far. So many newly discovered flavors and spices add such a fresh new vibe to the whole cooking process.
The name dhal (or daal, dal, dahl) itself stands for dried legume, such as lentils or peas or other edible seed that is hulled and split. So why don’t we dive into the abundant Indian cuisine together while cooking this amazing dhal dish?
The main ingredients we would need are very accessible. They include lentils, coconut milk, canned tomatoes in tomato juice, and, of course, spices! The last ones are so versatile, so rich. Even the lack of one and the presence of another spice can make a significant difference in final meal taste.
In addition to being so filling and flavorful, Creamy Red Lentil Dhal is very nutritious, being rich in iron and protein. Adding some spinach while cooking your dhal will boost iron content even higher. (1 cup of cooked spinach carries over 6 mg of iron, that is over a third of daily value needed). Spinach also contributes to your vitamin C intake, which helps with iron absorption.
When cooking your dhal, keep in mind the recipe features a medium spiciness level. Try varying amounts of chili flakes to keep spiciness on the desired level. Serve while still hot with rice or garnish of your choice.
You may serve this Creamy Red Lentil Dhal on its own or with a garnish of choice. E.g. rice or vegan naan bread would be classic sides. Consider switching for more wholesome sides like wild or brown rice. Also adding a portion of your favorite greens on the side would be a bonus for a more nutritious meal.
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