Dahl de lentilles corail vegan

Vegan Red Lentil Dahl

This Vegan Red Lentil Dahl is one of my favorite quick dish. It’s easy and tasty, perfect to cook on a week day. You can serve either with vegetables, basmati rice, millet or naan bread, which goes wonderfully with its savory sauce.

This recipe is:

  • Vegan.
  • Dairy-free.
  • Nut-free.
  • Gluten-free.
  • Ready in less than 40 minutes.
  • Tasty and easy to make.
  • High proteins.
  • Healthy.
  • Could be frozen

Alternatives for this recipe

You can add the vegetables of your choice. Red pepper, carrot, spinach and califlower are my favorite choices.

You can replace the coconut milk by soya cream.

Vegan Red Lentil Dahl

Course: Meals
Portions

4

servings
Prep time

10

minutes
Cooking time

30

minutes

This Vegan Red Lentil Dahl is one of my favorite quick dish. It’s easy and tasty, perfect to cook on a week day. You can serve either with vegetables, basmati rice, millet or naan bread, which goes wonderfully with its savory sauce.

Ingredients

  • 1 tbsp (15 ml) olive oil

  • 1 piece ginger minced

  • 4 garlic cloves minced

  • 1 tsp (5 ml) ground turmeric

  • 1 tsp (5 ml) ground cumin

  • 1/2 tsp (2,5 ml) ground coriander

  • 1 tsp (5 ml) chili powder

  • 1 tsp (5 ml) garam masala

  • 2 tsp (10 ml) yellow ground curry

  • 1 1/2 cups (375 ml) vegetable broth

  • 1 can (796 ml) diced tomatoes or peeled fresh tomatoes

  • 1 cup (190 g) coral lentils

  • 1 can (40 ml) coconut milk

  • Juice of half a lemon

  • Salt and pepper

Instructions

  • In a skillet over medium high heat, cook the garlic and the ginger in the olive oil for 1-2 minutes. Add the spices and cook for another minute.
  • Add the vegetable broth, coral lentils, tomatoes, salt and pepper. Let it simmer without the lid on and stir frequently for about 25 minutes or until the lentils are tender. Add the coconu milk and let it simmer for 5 minutes.
  • Add the lemon juice and serve with basmati rice or millet.

Notes

  • Could be frozen
  • You could keep in the fridge for 4 to 5 days.

Have you made this recipe?

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