By Kay Miranda
Vegan Two Lentil Dahl
8 steps
Prep:15minCook:1h
This simple vegan two lentil Dahl requires only easy-to-find ingredients and little more than a few chops and several stirs to make. It's the perfect protein-rich meal to prepare on a Sunday and enjoy throughout the week, and it can easily be doubled or even tripled and frozen.
Updated at: Thu, 17 Aug 2023 08:01:24 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories317.5 kcal (16%)
Total Fat7.1 g (10%)
Carbs48.4 g (19%)
Sugars3.7 g (4%)
Protein19.1 g (38%)
Sodium666.2 mg (33%)
Fiber14.6 g (52%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 tablespoonscoconut oil
8scallions
trimmed and thinly sliced
1white onion
large, diced
3cloves garlic
minced
1 ½ teaspoonsground cumin
1 teaspoonground coriander
½ teaspoonsmoked paprika
⅛ teaspooncayenne pepper
to taste
2 teaspoonssea salt
or to taste
1 x 28 ouncecan diced tomatoes
6 cupswater
filtered
1 cupgreen lentils
sorted and rinsed
1 cupsplit red lentils
sorted and rinsed
1 bunchcilantro
stemmed and roughly chopped
Instructions
Step 1
Heat the coconut oil in a large stock pot over medium-high heat.
Step 2
Add the scallions and onion, and cook for 7 minutes, or until softened.
Step 3
Add the garlic, cumin, coriander, paprika, cayenne pepper, and sea salt, and continue to cook for another 3 minutes, or until beginning to brown and caramelize.
Step 4
Stir in the diced tomatoes and water, increase the heat to high, and bring to a boil.
Step 5
Add the lentils, reduce the heat to medium-low, cover, and simmer for 1 hour, stirring every 10 minutes or so to break down the lentils.
Step 6
Taste and season with more salt and cayenne pepper, if desired.
Step 7
Turn off the heat and stir in the cilantro.
Step 8
Serve over warm basmati rice, if desired.
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