20 minute Green Lentil Dahl Recipe
This recipe for 20 minutes Lentil Dahl is perfect for a quick and easy nutritious meal. With a few pantry staples, you can make this dish of gently cooked lentils with aromatic spices. It's ideal served with rice or naan bread and can be a great option for a weeknight dinner or as part of a larger feast.
Ingredients
- 2 tablespoons vegetable or olive oil
- 1 large onion finely chopped about a cup
- 4 cloves of garlic minced
- 1 tablespoon fresh ginger grated or finely chopped
- 2 teaspoons curry powder
- 1 can approx. 14oz canned chopped tomatoes
- 1 cup green lentils rinsed and drained
- 3 cups of water or vegetable broth
- 1 can of coconut milk
- 2 cups chopped fresh spinach or 1 cup frozen spinach
- Salt to taste
- At your service
- sliced jalapeno
- lemon juice
- chopped fresh cilantro
Instructions
- Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
- Add the curry powder. Stir well and cook for a minute.
- Put the tomatoes in the saucepan and cook for a few minutes, allowing the flavors to blend.
- Add the lentils along with the water or broth. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the lentils are tender.
- Once the lentils are cooked, add the coconut milk and spinach. Cook over low heat until the spinach is wilted and the mixture is heated through. Adjust salt to taste.
- Serve the dahl hot, accompanied by basmati rice or naan bread. Finish with lime juice, chopped cilantro, and sliced jalapeño.
Notes
Store when cooled to room temperature in airtight containers, to reheat use a saucepan or heat in the microwave.
If you freeze, don't forget to label the container or bag and write how many servings there are.
If you freeze, don't forget to label the container or bag and write how many servings there are.