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A few years ago, I began my healthy eating journey and was trying to eat less meat.
However, I was struggling to come up with meatless options.
I was sick of eating tofu over and over again and I honestly didn’t know what else to make.
Then I discovered the world of dal!
This recipe was inspired by my friend who grew up in an Indian household. She was always bringing in amazing-smelling dishes for lunch.
After a lot of questions, she gladly shared tips on how to recreate these delicious dishes at home.
I don’t think I could ever replace her mom’s amazing cooking, but this is my attempt at recreating an easy one-pot green lentil dal recipe.
What is Dal (Daal)
Dal is a staple dish in India. This term is used for a dish made from split pulses (legumes). Dal can be made from lentils, peas, and beans.
Dal is a great vegetarian meal that’s high in protein and fiber. As always, I load mine up with extra vegetables for more nutrients.
Green Lentil Dal Recipe
This is a high protein dish that’s ready in 45 minutes.
I love to make Dal as part of my weekly meal prep for a healthy high protein lunch throughout the week.
In the wintertime or wet spring days, I always want something warm and comforting.
This is my go-to dish.
All you need for this dish is a medium pot, a fine-mesh strainer, and lentils of course.
You can make it with green or red lentils, but you’ll just need to adjust the cooking time depending on which ones you choose.
I love to serve it over a bed of brown rice, quinoa, or cauliflower rice.
This dish keeps well in the refrigerator for up to 5 days so it’s the perfect Sunday meal-prep meal to eat all week.
Easy Vegan Lentil Dal Recipe
- Medium stainless steel pot
- Fine-mesh Strainer
- Small Frying Pan
- 1 Cup Green or Red Lentils (see note)
- 2 Tbs Coconut Oil
- 1 Medium Onion Finely Chopped
- 1/4 tsp Ground Cardamom
- 1 Bay Leaf
- 1/2 Tbs Cumin
- 4 Cloves Garlic Minced
- 1 Tbs Ginger Finely Chopped
- 3 Cups Low-sodium Vegetable Broth or Water
- 1 1/2 Can Diced Tomatoes
- 1 Cup Carrots chopped
- 1 Tsp Ground Turmeric
- Rinse lentils in cool water in a fine mesh strainer. Remove any debris from lentils.
- Add lentils, carrots and veggies, and vegetable broth or water to a medium pot. Bring to boil and reduce heat. Cover and simmer for 15 minutes for red lentils or 30 minutes for green lentils.
- **Note- for Green Lentils add an additional 15 minutes of cooking time.
- Meanwhile, heat frying pan over medium heat. Once it's hot, add oil and cardamom, garlic, ginger, and cumin. Stir about 2 minutes until fragrant.
- Add onion. Cook an additional 4 minutes until onion is translucent and fragrant.
- Add tomatoes and turmeric and cook for an additional 4-5 minutes.
- Once lentils are soft drain any excess liquid.
- Add spice mixture to lentils and stir well.
- Serve over a bed of rice or quinoa. Add fresh cilantro or lime juice. Enjoy!
If you are looking for other meatless recipes, you’ll also love this tofu stir-fry.
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