Warming Red Lentil Dahl

This is a classical Lentil Dahl recipe and pretty easy to prepare, and makes you feel warm and amazing inside during the cold winter months! I love to enjoy lentil dahl with a modern twist: with some avocado and fresh spinach!

Lentils are small members of the legume family. There are different types of lentils (colours and shapes) grown across the world, and many cultures have been growing and eating them for thousands of years, because they have countless health benefits: they are rich in plant protein, fiber, iron, B vitamins, and potassium. One important thing to remember is that legumes, including lentils, contain antinutrients, like phytate and lectins. Antinutrients are compounds that can reduce the body’s ability to absorb vital nutrients. There’s no need to worry about this as long as you soak and cook your legumes well, so that you can get the health benefits and minimise any antinutrients that may be lurking in them.

Dried lentils are a very inexpensive staple to keep in your pantry and can be cooked for about 10-15 minutes. I prefer buying dried lentils. There are also pre-cooked and canned lentils but since red lentils cook pretty easily, it’s better to try to make them yourself whenever possible to avoid excess salt and other undesirable ingredients. 

There are so many different versions of Lentil Dahl. You can add some coconut milk or yogurt into the mix, if you like, or experiment with different spices and herbs. For this recipe I used warming spices: turmeric, ginger, and paprika. In particular, turmeric and ginger are anti-inflammatory and antiviral, meaning that they help to fight against the flu and support healthy immune function. I like to use fresh ginger (instead of ground ginger) in my meals because of its wonderful flavour!

Warming Red Lentil Dahl 

SERVES 2 

Ingredients: 

100g (0.45 cup) dry red lentils

300ml (1.3 cups) water 

100g tomatoes, diced  

 1-2 tsp coconut oil

1 small white onion, sliced

1 clove garlic finely, chopped (optional) 

1 thumb fresh ginger 

1/3 tsp ground cumin 

1/3 tsp ground turmeric 

1/3  tsp red paprika powder 

Himalayan sea salt, to taste 

Fresh parsley or cilantro  

Juice of 1/2 lime, or more to taste 

Serve With: 

Cooked brown rice 

Avocado 

Fresh spinach 

Steamed vegetables

Directions: 

1. Rinse the lentils under cool running water. 

2. Heat oil in a pot over medium heat. Add onion and sauté until softened and lightly golden.

3. Add the garlic and fresh ginger. Sauté for another minute.

4. Add the lentils to the onion mixture in the pot. Add the water and spices (cumin, turmeric, paprika). Stir to combine, and bring to a simmer. Partially cover the pot and turn heat to medium-low. Cook for about 10 minutes or until the lentils have absorbed most of the liquid.

5. Add the diced tomatoes, and more water or coconut milk, if needed. Simmer for another 5-10 minutes, or until the lentils are tender. Avoid overcooking!

6. Season with sea salt, and lime juice to taste. Garnish with fresh, chopped parsley. 

Serve over rice or quinoa, or use it as a filling for your tortilla. 

I hope you love this recipe as much as I do!

Lots of Love!