This healthy 1-pot lentil dal is creamy, satisfying and a great vegan comfort meal. The recipe is cooked in one pot and is very easy to make. Double the recipe if you want to eat leftovers on the second day.
Ingredients:
- 1 cup dry lentils, (*see recipe notes) (190 g)
- 1 large finely diced carrot (*see recipe notes) (about 200 g)
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 tsp fresh ginger, minced
- 1 red or green chili pepper, seeds removed
- 1 tbsp vegetable oil
- 1 tbsp soy sauce or coconut aminos
- 3 cups vegetable broth (720 ml)
- 1 cup canned coconut milk (*see recipe notes) (240 ml)
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- Sea salt and black pepper to taste
- 1 tsp Sunfood's Golden Milk Super Blend (*see recipe notes)
- 1/2 tsp red pepper flakes (optional)
Instructions:
- Rinse lentils under running water. I prefer to soak the lentils for about 10-15 minutes in lukewarm water because they are better digested this way (this step is optional). Drain the water afterwards.
- Meanwhile, chop the onion, garlic, ginger, chili pepper, and carrot (*see recipe notes below). Heat oil in a pot, stir in the onion and fry for about 3-4 minutes over medium heat. Add soy sauce, carrot, garlic, ginger, chili and reduce the heat to low.
- Get full recipe==>>elavegan.com
