Who wouldn’t enjoy a nice creamy and spicy dahl with homemade flatbread? And how about to make it low-fat? I didn’t use coconut milk in this red lentil dahl recipe cause red lentils themselves are already creamy enough for me so I mellowed them down with my homemade soy yogurt.
So now I don’t have to worry about portion size and can compensate the calories with big bowl of rice or large warm naan bread.
Heat oil (or splash of vegetable stock for oil-free version) in a large shallow pan over medium heat. Sauté onion until soft and translucent. Add garlic and curry powder. Stir for a minute until fragrant. Then add tomatoes and cook for another 2-3 minutes. Finely throw in red lentils and pour vegetable stock.
EASY!
PrintRed Lentil Dahl (Vegan, low-fat)
Easy creamy yet low-fat vegan red lentil dahl.
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main course
- Cuisine: Indian
Ingredients
- 1 C dried red lentils
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium tomatoes, peeled and diced
- 2 tsp curry powder
- 2 C water or vegetable stock (or more)
- 1/2 tsp Garam Masala
- 1/2 C vegan yogurt or coconut milk
- salt to taste
- oil for cooking
Instructions
- Heat oil (or splash of vegetable stock for oil-free version) in a large shallow pan over medium heat. Sauté onion until soft and translucent. Add garlic and curry powder. Stir for a minute until fragrant. Then add tomatoes and cook for another 2-3 minutes. Finely throw in red lentils and pour vegetable stock.
- Cook for 15 minutes or until lentils are done adding more stock/water if needed.
- Finish with Garam Masala, salt and vegan yogurt. Simmer for another minute and switch off the heat.
- Serve over rice or with some homemade naan bread.
Nutrition
- Calories: 217
- Sugar: 5.5g
- Sodium: 166mg
- Fat: 1.4g
- Saturated Fat: 0.2g
- Carbohydrates: 37.6g
- Fiber: 16.5g
- Protein: 14.5g
- Cholesterol: 0mg
Thanks – this is so quick, easy and tasty. The only changes I made were – no fat used, a can of chopped tomatoes instead of fresh, a vegetable stock cube and I topped up with water where necessary whilst cooking. I chucked it all in at once and kept my eye on it so it didn’t burn. I used red onions as they were all I had at the time. It was perfect and I served it with salad and rye bread. Next time I’ll add fresh coriander.
Awesome! Thanks a lot for your feedback 🙂