A delicious blend of spices, veggies, and plant-based goodness for any day of the week.
You know those colder evenings when you’re craving something warm, hearty, and packed with flavor? That’s when I turn to dishes like this Red Lentil Dahl.
There’s something so satisfying about the way it fills your kitchen with rich, aromatic spices while delivering a comforting, creamy meal. It’s the kind of dish that makes you feel cared for, body and soul.
For me, curries and lentil dahls are a staple in the cooler months. They’re not only incredibly flavorful but also nourishing in all the right ways—warming spices to lift your mood, fiber and protein to keep you full, and a balance of ingredients that feel both indulgent and good for you.
Why This Dahl is a Nutritional Superstar
This recipe brings together some of my favorite ingredients for both taste and health.
Red Lentils
Red lentils are a powerhouse of plant-based protein, making them perfect for maintaining energy and supporting muscle health. They’re also high in fiber, which is excellent for digestion and gut health. Plus, they cook quickly, making this dahl a weeknight-friendly meal that doesn’t compromise on nutrition.
Tomatoes
Tomatoes add a tangy brightness to the dish while being rich in vitamin C and lycopene, a powerful antioxidant that supports skin health and may even protect against inflammation and certain diseases.
Spinach
A handful of spinach stirred in at the end gives the dahl a pop of color and an extra boost of nutrients. This leafy green is packed with iron, magnesium, and folate, which are vital for energy production and maintaining a healthy nervous system. Spinach also contains antioxidants that help combat inflammation and support healthy skin.
Let’s talk about the heart of this dish: the spices.
They’re not just about flavor (though they do make everything taste incredible); they’re little powerhouses of wellness.
Take turmeric, for example—it’s like sunshine in spice form, with anti-inflammatory properties that support your joints and brain. Then there’s cumin, which adds this warm, earthy depth while also aiding digestion.
I love how cardamom and coriander sneak in a subtle sweetness and light citrusy notes, rounding out the flavors beautifully.
And those tiny mustard seeds? Don’t underestimate them. They add a gentle pop of heat while bringing immune-boosting benefits. Together, these spices create a dahl that’s rich, complex, and full of personality—just like the best curries should be.
A Few Practical Notes
This recipe is incredibly versatile. Don’t have spinach? Swap it out for kale or even chard. No fresh tomatoes? Canned ones work perfectly. Want to dial up the heat? Add an extra chili or a pinch of cayenne.
Serve this dahl with basmati or black rice a complete meal. For a lighter option, it’s just as satisfying on its own. And if you want a little crunch, add toasted cashews on top - they bring texture and a nutty richness that complements the creamy lentils beautifully.
Recipe: Red Lentil Dahl with Tomatoes
Ingredients (Serves 4):
2 tbsp coconut oil (or 1 tbsp ghee and 1 tbsp olive oil)
2 red onions, finely chopped
1 red chili, deseeded and chopped (use 2 if you like it spicier)
1 tsp ground cumin
1 tsp mustard seeds
1 tsp turmeric
1/2 tsp coriander
1/2 tsp cardamom
200 g red lentils, rinsed
1 tin (400 ml) coconut milk
500 ml vegetable stock
4 tomatoes, chopped (or 1 can chopped tomatoes)
100 g baby spinach
Juice of 1/2 lemon
Salt and pepper to taste
To Serve:
100 g cashew nuts, toasted
10 g cilantro, chopped
Cooked rice
Method:
Start with Aromatics: Heat the coconut oil in a skillet or saucepan over medium heat. Add the chopped onions and a pinch of salt, and sauté for about 3 minutes until softened. Add the chili and cook for another 2–3 minutes until fragrant.
Add Spices: Stir in the cumin, mustard seeds, turmeric, coriander, and cardamom. Cook for 1 minute, stirring, to release their flavors.
Cook the Lentils: Add the red lentils to the skillet and toss to coat in the spices. Pour in the vegetable stock and coconut milk, and bring to a simmer. Reduce the heat, cover, and cook for about 10 minutes.
Add Tomatoes: Stir in the chopped tomatoes and continue to cook for another 10–15 minutes, or until the lentils are tender. If the sauce gets too thick, add a splash of broth or water to adjust the consistency.
Finish with Spinach and Lemon: Stir in the spinach and let it wilt in the residual heat. Season the dahl with salt, pepper, and a squeeze of lemon juice to brighten the flavors.
Serve: Ladle the dahl into bowls and top with toasted cashews and chopped cilantro. Serve with rice or enjoy on its own.
Why You’ll Love This Recipe
This Red Lentil Dahl is comfort food at its finest—rich, creamy, and bursting with flavor. It’s quick, simple, and made with pantry staples, making it perfect for busy evenings.
With its warming spices and nutrient-packed ingredients, this dish will keep you cozy, satisfied, and energized all season long.
Grab your skillet and give it a try—this might just become your new favorite go-to recipe!
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