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–+ servings

Oil-Free Dahl with Brown Rice

Catherine BarclayCatherine Barclay
A hearty, oil-free dahl made with protein-packed red lentils, aromatic spices, and fresh ginger, garlic, and green chilies, simmered with diced tomatoes and served over wholesome brown rice—perfect for a flavorful and healthy plant-based meal.
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Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 2 cups dried red lentils
  • 8 cups water
  • 1 large brown onion finely diced
  • 6 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 green chillies minced (seeds removed)
  • 1 tbsp curry powder
  • 1 tsp whole mustard seeds
  • 1 tsp coriander (cilantro) diced finely
  • ½ tsp cumin
  • ¼ tsp turmeric
  • ¼ tsp ground black pepper
  • 1 can diced tomatoes

Instructions
 

  • A hearty, oil-free dahl made with protein-packed red lentils, aromatic spices, and fresh ginger, garlic, and green chillies, simmered with diced tomatoes and served over wholesome brown rice—perfect for a flavorful and healthy plant-based meal.
  • While lentils are cooking, add a small amount of water or veg stock to a frying pan and cook the onion, garlic, ginger and chillies until soft. Then add spices and pepper, stir to combine, then add the tomato
  • Add mix to the lentils and continue simmering for another 5 mins to infuse.
  • Serve garnished with coriander and brown rice.
Keyword Dahl, Lentils, plant-based, vegan, wfpb
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