Vegan Red Lentil Daal: A Creamy, Spice-Packed Comfort Meal
KEY INFO:
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Total Time: 30-40 minutes
Servings: 4-6
Calories: Approximately 250-300 per serving
Protein: 15g
Difficulty: Easy
Dietary Tags: Vegan, Gluten-Free, Dairy-Free
EQUIPMENT NEEDED:
– Large pot or deep skillet
– Wooden spoon
– Cutting board
– Knife
– Measuring cups and spoons
INGREDIENTS:
– 1.5 cups red lentils (rinsed)
– 1 can (14 oz) full-fat coconut milk
– 3-4 cups vegetable broth
– 1 cup diced tomatoes
– 1 yellow onion, diced
– 1 tbsp fresh ginger, grated
– 4 garlic cloves, minced
– 2 tbsp coconut oil
SPICE BLEND:
– 1 tbsp curry powder
– 1 tsp turmeric
– 1 tsp ground cumin
– 1 tsp paprika
– ½ tsp red pepper flakes
– Salt and black pepper to taste
METHOD:
1. Heat coconut oil in a large pot over medium heat. Sauté onions until translucent (5-7 minutes).
2. Add garlic, ginger, and red chili flakes. Cook for 1 minute until fragrant.
3. Sprinkle in spices: turmeric, curry powder, cumin, and paprika. Toast for 30 seconds to release aromatics.
4. Pour in vegetable broth and tomatoes. Scrape any browned bits from the pan.
5. Add rinsed red lentils. Bring to a boil, then reduce heat to low.
6. Simmer covered for 15-20 minutes, stirring occasionally to prevent sticking.
7. Stir in coconut milk. Continue cooking for 5-10 minutes until lentils are creamy.
8. Season with salt, pepper, and a squeeze of lemon juice.
CRUCIAL TIPS:
– Use full-fat coconut milk for maximum creaminess
– Stir frequently to prevent lentils from burning
– Adjust liquid as needed for desired consistency
STORAGE:
– Refrigerate in airtight container for up to 4 days
– Reheat with a splash of water to restore moisture
VARIATIONS:
– Add spinach for extra nutrients
– Swap rice for quinoa or roasted sweet potatoes
– Experiment with different spice combinations
PRO COOKING HACK:
Want extra depth? Toast whole spices before grinding for an intense flavor bomb that’ll make your taste buds dance!
NUTRITION BOOST:
This daal is a protein powerhouse! Packed with:
– Plant-based protein
– Iron
– Fiber
– Antioxidants
COMMON MISTAKES TO AVOID:
– Don’t overcook lentils (mushy = sad daal)
– Add liquid gradually
– Taste and adjust seasonings
FINAL THOUGHTS:
This isn’t just a recipe. It’s a warm hug in a bowl that proves vegan food can be mind-blowingly delicious, seriously nutritious, and stupid easy to make.
Grab a spoon and dive in!