Easy Red Lentil Dahl with Coconut Milk
This easy red lentil dahl recipe is creamy & ready in one pot in about 30 minutes. A budget-friendly & protein-packed vegan dinner!
Servings: 5
Calories: 451kcal
Cost: £0.93
Equipment
Ingredients
- 2 medium white onions, finely chopped (£0.18)
- 5 garlic gloves, minced (£0.69/3)=(£0.23)
- 40 g fresh ginger, roughly peeled & grated (£0.50)
- 3 carrots, sliced into thin moons (£0.29)
- 1 tin chopped tomatoes (£0.28)
- 1 tin coconut milk (£0.79)
- 1 bunch fresh coriander, torn with stems finely chopped (£0.50)
- 1 lime, ½ juiced + wedges to serve (£0.20)
- 200 g red lentils (£1.15/2)=(£0.58)
- 5 mini naan bread (£1.10)
- Optional - serve with a dollop of yogurt
Cupboard Essentials
- 750 ml veggie stock
- 1 tbsp coconut oil
- 1 tsp cumin
- 1 tbsp curry powder
- 1 tsp turmeric
- Salt
- Optional chilli flakes
Instructions
- Start by sautéing the onions in a large saucepan with a tbsp of coconut oil and a generous pinch of salt (olive oil will also work fine). Gently fry for around 5/6 minutes or until they are translucent.
- When the onions are translucent, add the garlic, ginger, coriander stalks, carrots and spices. Fry for another 2 minutes before adding the veggie stock, chopped tomatoes, coconut milk and lentils.
- Stir to combine and reduce the heat to a simmer and cook for around 30 minutes. Add salt to taste.
- Stir in the juice of half a lime & serve each portion with an optional swirl of yogurt & a sprinkle of fresh coriander. Finish off with a squeeze of lime and fresh coriander to serve.
Nutrition
Calories: 451kcal | Carbohydrates: 49g | Protein: 15g | Fat: 18g