With its rich blend of vegetables and aromatic spices, this vegan red lentil dahl is the perfect one-pot solution for busy weeknights or meal prep sessions. Made with a medley of wholesome vegetables, including cauliflower, butternut squash, and tomatoes, it offers a flavourful twist on traditional lentil recipes.
The Vegetable Line-Up
While the star of this dish may be red lentils, it’s the combination of vegetables that truly steals the show. Featuring onions, butternut squash, cauliflower, and tomatoes, each ingredient adds its own unique flavour and texture to the dish. The result is a harmonious blend of wholesome goodness that satisfies the palate and nourishes the body.
How to Make Vegan Red Lentil Dahl
Sauté Onion
Heat olive oil in a pan over gentle heat. Add sliced onions and cook for 5 minutes until softened, stirring occasionally.
Add Spices
Stir in minced garlic, garam masala, turmeric, and a splash of water. Cook the spice paste for about 1 minute until fragrant.
Incorporate Vegetables and Lentils
Add chopped butternut squash, cauliflower, red lentils, and canned chopped tomatoes to the pan. Pour in water and season with salt. Bring the mixture to a boil.
Let it Simmer
Reduce the heat to medium-low, cover the pan with a lid, and let the dahl simmer for 15 to 20 minutes until the vegetables are tender and the sauce has thickened.
Serve and Enjoy
Serve the Vegan Red Lentil Dahl hot with your choice of rice, naan, or chapattis. Store any leftovers in an airtight container in the fridge for up to 3 days.
Can You Prepare This Red Lentil Dahl in Advance?
Absolutely! This lentil dahl is perfect for meal prepping, allowing you to enjoy delicious homemade meals with minimal effort throughout the week. Simply store any leftovers in an airtight container and refrigerate for up to three days, or freeze for longer-term storage.
More Vegan Indian Food
- Vegan Peanut Curry
- 30-Minute Vegan Chana Masala
- Vegan Cauliflower Tikka Masala
- Butternut Squash Spinach Curry
- Chickpea and Spinach Curry
Vegan Red Lentil Dahl
Ingredients
- 2 tablespoons olive oil
- 1 medium brown onion, sliced
- 4 garlic cloves, minced
- 2 teaspoons garam masala
- 2 teaspoons turmeric
- 1lb (1) butternut squash, cut into 1cm cubes
- 1 ½ cauliflower, fresh or frozen and unfrosted
- 1 can diced tomatoes
- 1 ⅔ cup (420g) water
- 1 cup (200g) dry red lentils
- For serving: basmati rice, naan or chapattis
Instructions
- Heat olive oil in a pan, toss in the sliced onions and cook on a gentle heat for 5 minutes, stirring occasionally.
- Add minced garlic, garam masala, turmeric, and a splash of water, then cook the paste for about 1 minute.
- Toss in the chopped butternut squash, cauliflower, lentils and tomatoes. Pour in the water, season with salt and bring everything to a boil.
- Turn the heat to medium low, cover with a lid and let it simmer for 15 to 20 minutes, or until the vegetables are cooked through and the sauce has thickened.
- Serve with rice, naan or chapattis. You can keep it in an airtight container for up to 3 days.
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