This vegan green lentil dahl is quick and delicious! We are not strictly vegan in our household, but we do try to eat vegan a few days out of the week. Finding vegan dishes we enjoyed proved to be a bit of a challenge, but this one was a hit right away. Now its in our weekly rotation. Hope your family enjoys it as much as we do.
Tips to eating vegan
When I first started incorporating vegan into our diet I was always hungry. I couldn’t seem to get full. When I got full I was hungry soon after. Hello sugar crash! Then I realized a lot of vegan recipes are loaded with empty carbs and not much else. When looking for vegan recipes try looking for fiber and protein rich dishes. The fiber rich carbs mixed with the protein in this lentil recipe makes for a hearty, satisfying and long lasting meal.
Quick meals
When looking to get supper on the table quickly this is a wonderful dish. You don’t need to thaw anything. Minimal prep time and very little cook time. The ingredients are simple and easy to keep on hand. If you have cold rice from the day before its even quicker, and easier. Just don’t skip the step of soaking your lentils, the texture is so much better if you do this step!
Personalizing your taste bud experience
There’s many things you can do to adjust this recipe to your taste buds. Switch out sweet onions for any other type. Increase the onions from 1/2 to 1. Take the spice level up by adding 2 jalapenos, or take it down a notch by swapping it for a 1/2 of a bell pepper, or omitting them altogether. Play around with the seasoning and prefect this to your personal palette.
Quick Vegan Green Lentil Dahl
A delicious fiber and protein rich vegan dinner!
Ingredients
- 1 cup dry green lentils
- 1-2 tbsp avocado oil or oil of choice
- 1/2 sweet onion diced
- 1 large carrot diced finely
- 4 large cloves garlic minced
- 2 tsp fresh ginger grated
- 1 jalapeno diced seeds removed
- 2 tsp ground cumin
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 3 cups vegetable broth
- 1 cup canned coconut milk
- salt and pepper to taste
Instructions
- Sort and rinse the lentils, removing any dirty or shriveled ones. Soak lentils in warm water for 15 minutes. Drain right before using.
- Dice sweet onion, carrot, jalapeno and garlic. Grate 2 tsp ginger.
- Heat a large saucepan or pot over medium heat. Add 2 tbsp oil, add chopped sweet onion and carrot, sauté for 4-5 minutes. Add jalapeno and sauté another minute. Next add in the garlic and ginger, sauté until fragrant approx. 30 seconds. Add all the seasonings and sauté another 30 seconds.
- Add 3 cups vegetable broth, and drained lentils. Bring to a boil, lower heat and simmer with lid on for 10 minutes. After 10 minutes add coconut milk and simmer another 10 minutes. Check that lentils are tender, adjust seasonings to taste.
- Serve over white rice. Enjoy!
Notes
Substitute any onion for sweet onion. Soak lentils for quicker cooking and better texture. If you skip this step just add 1/2 a cup extra vegetable broth.
Store left overs in airtight container in the fridge for 3-5 days. Heat in a pot on the stove.
Freeze leftovers in an airtight freezer safe container for up to 3 months. Best to freeze before adding coconut milk. Thaw in the fridge overnight and reheat in a pot on the stove. Add coconut milk while reheating. Consume within 2 days after thawing.
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