Vegan Red Lentil Dahl
Made with a medley of wholesome vegetables, including cauliflower, butternut squash, and tomatoes, this dahl offers a flavourful twist on traditional lentil recipes. With its creamy texture and warming spices, it's sure to become a firm favourite in your recipe repertoire.
ingredients
- 2 tablespoons olive oil
- 1 medium brown onion, sliced
- 4 garlic cloves, minced
- 2 teaspoons garam masala
- 2 teaspoons turmeric
- 1lb butternut squash, cut into 1cm cubes
- 1 ½ cauliflower, fresh or frozen and unfrosted
- 1 can diced tomatoes
- 1 ⅔ cup water
- 1 cup 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.
nutrition
Nutrition Facts
Vegan Red Lentil Dahl
Amount per Serving
Calories
399
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Cholesterol
0
mg
0
%
Sodium
92
mg
4
%
Potassium
2005
mg
57
%
Carbohydrates
68
g
23
%
Fiber
24
g
100
%
Sugar
12
g
13
%
Protein
19
g
38
%
Vitamin A
20070
IU
401
%
Vitamin C
158.1
mg
192
%
Calcium
209
mg
21
%
Iron
7.1
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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