Golden Red Lentil Dal with Cilantro-Speckled Basmati

by Angela (Oh She Glows) on October 12, 2015

goldenredlentildal3

Asking for help isn’t something that comes to me naturally as I’ve always been a fiercely independent worker. My previous supervisors always commented on this trait almost immediately whether it was in an academic or business setting, and I often took a lot of pride in the fact that I could do things on my own. I never considered that this trait could potentially hold me back from growth. I guess I feared that asking for help would be a sign that I was incompetent, so I avoided it as much as possible. And I often thought that if I could just figure out how to manage my time better, I could do it all on my own. Case in point: In the 7 years that I’ve grown this blog, I’ve yet to hire a team member to help my husband and me.

However, this past year has helped me realize otherwise, at least in some areas of my life (I still have a long way to go). Working with Ashley on the photography for the next book has allowed me to focus more on my biggest passions – the writing and recipe creation – not to mention finish on time! Our working relationship has really opened my eyes to what I could achieve if I just asked for a bit more help. It has been a total light bulb moment. You know what else I realized? Collaboration is so darn fun. So much more fun than trying to do it on my own!

 

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Golden Red Lentil Dal with Cilantro-Speckled Basmati

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

By

This easy, flavourful curry is a great one to whip up during the workweek, and leftovers only get better the next day. Light coconut milk makes this curry so luxuriously rich and decadent tasting, while still feeling quite light and energizing. It definitely won’t weigh you down, but I can promise it’ll warm and comfort you on a chilly day. While it’s lovely all on its own (enjoyed like a rich, thick stew), I love it even more spooned over top my cilantro-speckled basmati rice with toasted pepita seeds, sliced green onion, cilantro, and a squeeze of lime juice. The amount of broth called for yields a very thick consistency; if you’d like it thinner and more “soup-like” feel free to thin it out with a bit more broth (if so, you might need to also increase the spices and seasonings as the extra broth will dilute the flavours). This comforting curry recipe is adapted from Super Fresh: Super Natural, Super Vibrant Vegan Recipes by Jennifer Houston and Ruth Tal which is a cookbook featuring the recipes from Fresh, one of my favourite vegan restaurants here in Toronto.

Yield
5 bowls
Prep time
Cook time

Ingredients:

For the curry:
  • 2 tablespoons virgin coconut oil or grapeseed oil
  • 1 1/2 cups diced onion (about 1 medium onion)
  • 3 large or 4 medium garlic cloves, minced
  • 2 tablespoons freshly grated ginger
  • 1 1/2 cups peeled and finely diced carrots (about 2-3 large)*
  • 2 teaspoons curry powder, or to taste**
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 1/2 cups dried red lentils
  • 1 (14-ounce/398-millilitre) can light coconut milk
  • 2 cups low-sodium vegetable broth, plus more if desired to thin the broth
  • 1/2 to 1 teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • Cayenne pepper, to taste (optional)
  • 1 teaspoon cane sugar (optional)
  • 1 (5-ounce) package baby spinach
For the rice:
  • 1 cup dry basmati rice
  • 1 tablespoon virgin coconut oil or vegan butter
  • 1 3/4 cups low-sodium vegetable broth, or as needed
  • 1 cup loosely packed fresh cilantro, large stems removed and finely chopped***
  • Fine sea salt and black pepper, to taste
  • Squeeze of fresh lime juice, to taste
Suggested toppings:
  • Green onions, thinly sliced
  • Fresh cilantro leaves, chopped
  • Toasted pepita seeds (shelled pumpkin seeds)
  • Squeeze of lime juice (optional)

Directions:

  1. For the curry: Add the oil in a large pot and increase heat to medium. Add the onion, garlic, and a pinch of salt. Stir to combine. Sautée over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
  2. Stir in the ginger and carrots, and continue sautéing for another few minutes over medium heat.
  3. Add the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.
  4. Pick over and rinse the lentils in a fine mesh sieve. Stir in the entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Stir in a touch more broth if you'd like a slightly thinner consistency. After cooking, stir in all of the spinach until wilted. Stir in the black pepper, cayenne (if using), and sugar (if using). Taste and adjust salt, if desired.
  5. Meanwhile, prepare the rice. Add the rice into a medium pot along with the oil and broth. Increase heat to medium-high and bring to a simmer. Reduce heat to medium, cover with a lid, and cook for 12 to 16 minutes, until the rice is soft and tender. Fluff with a fork and stir in the cilantro. Season to taste with salt and lime juice. Keep the lid on until ready to serve.
  6. Add a generous scoop of rice on a plate or bowl and top with a couple ladlefuls of curry. Add your desired toppings and serve immediately. Leftovers will keep in an air-tight container in the fridge for up to 4 to 6 days. The curry can also be frozen for up to 4 weeks, possibly longer. For easy freezer storage, add the cooled curry into a freezer-safe bag, press out the air, and freeze on a flat surface. Thaw overnight in the fridge, or simply leave on the counter until mostly thawed.

Nutrition Information

Serving Size 1 of 5 bowls | Calories 540 calories | Total Fat 14 grams
Saturated Fat 11 grams | Sodium 390 milligrams | Total Carbohydrates 83 grams
Fiber 12 grams | Sugar 8 grams | Protein 21 grams

Recipe makes 5 1/2 cups of dal.
* Nutrition data is approximate and is for informational purposes only.

Tips:

  • * The smaller you dice the carrots, the faster they cook! I opt for thinly sliced carrots here to hasten cook time.
  • ** Be sure to use a good-quality curry powder (one you enjoy the taste of) as a poor-tasting one can throw the flavours off. I am quite fond of Simply Organic curry powder.
  • *** Not a cilantro fan? Simply leave it out and prepare the rice without it. No biggie!

redlentildal

Photography credit: Ashley McLaughlin Photography

Last but not least, I want to wish all my fellow Canadians a very Happy Thanksgiving! We’ve been blessed with gorgeous, warm weather this weekend, and I hope you are too. Thank YOU for coming back to this blog time and time again, and for making this career so personally rewarding.

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{ 30 comments… read them below or add one }

Page 5 of 5«12345
vanessa saunders November 15, 2016 at 8:07 am

Hello Angela,

I am so in love with this recipe! You are heaven sent for this. This recipe was everything that I wanted it to be and more, flavorful, delightful and so comforting. I paired this with Trader Joe’s, Naan. Amazing!

xoxo, Vanessa

Reply

Angela Liddon November 15, 2016 at 9:45 am

Hi Vanessa, I’m so happy you enjoyed the recipe! Thank you so much for the lovely comment. :)

Reply

[email protected] December 26, 2016 at 7:44 pm
Recipe Rating:

Just made this recipe for the first time. Added sweet potato and one red small potato. So so yummy!

Reply

Angela Liddon December 28, 2016 at 11:07 am

Hi there, I’m so happy to hear you enjoyed it!

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Mia January 3, 2017 at 12:52 pm
Recipe Rating:

Hi Angela!
I made this the other night with a few small substitutions because of what I had on hand — olive oil and full fat coconut milk with some of the fat lef off. It was fantastic! So creamy and delicious! Next time I may leave out a bit of the curry powder so my 9 month old can eat it too. Absolutely delicious! Thank you!

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Princess Nutella January 17, 2017 at 11:29 am
Recipe Rating:

I made this last night and LOVED it. Just have two questions, you may or may not be able to help me with: (1) I bought Trader Joe’s “split” red lentils. The recipe turned out just fine, but am I looking (ideally) for WHOLE red lentils? (2) My apartment smelled of onions/curry for a few days after cooking this. What are the remedies for this?

Thank you for such an amazing website!!

Reply

Maaz Iqbal January 23, 2017 at 7:24 am
Recipe Rating:

I love to make different dishes. I always tried your dishes and love to make them.

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Holly April 7, 2017 at 4:54 pm
Recipe Rating:

I made this, and loved it! It freezes well, too. I left out the sugar, substituted kale for spinach, and cut down to 1/4 tsp salt. Thanks for a simple and delicious recipe!

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Mia @ HoopsReport April 8, 2017 at 2:16 am
Recipe Rating:

This was SO good! Love the flavor! Easy, quick and filling meal!

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Briana June 2, 2017 at 5:25 pm
Recipe Rating:

Wow this was SO delicious! I can’t tell you how much I appreciate the effort you put into this recipe. I have been following a pretty loose vegan diet for the past few years, but I’ve been getting a little bored and discouraged lately. But this recipe really inspired me to get back on track! I seem to have forgotten how delicious and healthy a good vegan recipe can be. Thank you!!!

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Angela Liddon June 6, 2017 at 12:54 pm

Oh, I’m so happy to hear this recipe helped remind you! I’m glad you enjoyed it <3

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Kate Friedl July 26, 2017 at 11:30 am
Recipe Rating:

This was DELISH! My indian neighbor makes this for me all the time and this time I decided to try my hand at it. It was spot on! I think I did the spinach wrong… mine didn’t steam so it was more like a wet bandaid texture… haha but the flavor was amazing! Maybe next time i’ll just leave the spinach out.

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April Brown August 11, 2017 at 11:55 pm

Just tired this recipe tonight- it’s amazing!!! Love it! Thank you! ❤️😎

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Angela Liddon August 14, 2017 at 8:56 am

I’m glad it was a hit, April!

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Sophia August 24, 2017 at 6:53 am
Recipe Rating:

Yummmm! I made a slightly altered version of this based on what I had in the fridge. It was amazing. The spring onions, fresh coriander, lime and pumpkin seeds elevate the whole thing.

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Shai November 26, 2017 at 12:38 am

I’ve made this recipe twice now and it just keeps on getting better!! My five year old loves it too!

The only tweaks I make is I add the cilantro and Spinach on the plates so that the greens don’t get soggy with the leftovers. If the food is hot enough it’ll wilt those greens perfectly just by stirring it in for a few seconds! I also like to add some braggs to the finished product and go heavier on the ginger!

Reply

Angela (Oh She Glows) November 26, 2017 at 8:13 am

I love your tweaks Shai. Glad it’s a hit with your 5-year-old too!

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Leah December 2, 2017 at 12:34 am
Recipe Rating:

enjoying this recipe a lot ! thank you for posting ! :)

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Sara Khalili Tehrani February 9, 2018 at 8:54 am

That white plate is gorgeous! Where’s it from??

Reply

Angela (Oh She Glows) February 9, 2018 at 9:30 am

Hey Sara, Thank you! It’s actually not my plate as this post was photographed by a food photographer Ashley McLaughlin so I’m not sure. :)

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Sarah March 2, 2018 at 1:47 pm
Recipe Rating:

Hi! I made this last night and it was amazing! The only thing is that it didn’t seem like enough rice for amount of lentils it makes.

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Angela (Oh She Glows) March 2, 2018 at 3:11 pm

Hey Sarah, I’m so glad this one was a hit…and I agree, you can never quite have enough rice! Thanks for your feedback.

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Holly April 18, 2018 at 12:18 pm
Recipe Rating:

This recipe is the BEST! I have made it twice now and it is the most soul warming and wonderful dish. I love it!

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Angela (Oh She Glows) April 18, 2018 at 1:54 pm

Thanks Holly! So glad to hear it.

Reply

Carolina Baumanis May 22, 2018 at 12:42 pm
Recipe Rating:

Excellent recipe. I made it once before and noticed the lentils took a little longer to cook uncovered, so I made sure that the carrots were cut a little bigger the second time around so that they wouldn’t become mushy while cooking.

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J September 7, 2018 at 8:30 pm
Recipe Rating:

I am not vegan or vegetarian, but this recipe is SO good!

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Angela (Oh She Glows) September 8, 2018 at 6:02 am

Hey J, Thanks for your review! So happy you love it.

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Olivier Robitaille October 16, 2018 at 5:42 pm

So GOOD!!!! LOVELY!!!

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Stephanie Pin October 27, 2018 at 12:30 am
Recipe Rating:

I love this recipe<3
I have made it several times. I typically add siracha because I like it spicy. The rice is delicious and I make it for my husband but I personally don't even need it. The red lentil dal is that good! I just eat it with an Ezekiel pocket bread. Such a feel good warm yummy delicious dinner. Not to mention my body absolutely loves it and I feel so good when I eat it. Thank you Angela for inspiring me to start cooking. It all started with your APP a few years ago. I love all your recipes so much. xoxo Stephanie

Reply

Angela (Oh She Glows) October 27, 2018 at 5:54 am

Hey Stephanie, What a lovely comment…I’m grinning from ear to ear! Thank you. I really appreciate your support so much. I agree with you about this recipe not needing the rice. :)

Reply

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