Easy Red Lentil Dahl
A hearty and spicy dairy-free lentil dahl, this vegan soup is both easy and inexpensive to prepare in 45 minutes.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Heat 1 tablespoon sesame oil in a medium pot over medium heat, then sauté 1 cup finely chopped white onion, 2 cloves minced garlic, and 1 tablespoon minced fresh ginger for about 6 minutes until the onion is translucent.
-
Stir in 4 cups water or vegetable broth, 1 cup dried red lentils, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground turmeric, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, 1/2 teaspoon cayenne pepper, and 1 teaspoon salt. Bring the mixture to a low boil, then reduce heat, cover, and simmer for 20 minutes until the lentils are tender.
-
Incorporate 2 tablespoons tomato paste, cooking for a few more minutes until the dahl reaches your desired temperature and consistency, adding extra water if needed.
-
Serve hot, optionally garnished with a dollop of dairy-free soy yogurt.