Lentil Dahl with rice is one of my favourite easy vegan dishes. I love that you can make a big batch of and freeze for another time (my absolute fave!), and has meal prep written all over it! It smells absolutely delicious and is full of goodness aswell. It’s been a winner in our house with the kids too. When you pair Dahl and rice, they contain all nine essential amino acids, making it a complete protein source. Great for vegans!
- 1 1/2 cups red lentils
- 1 brown onion diced
- 4 cloves garlic minced
- 1 knob ginger
- 1 large carrot finely diced
- 1 red capsicum finely diced
- 1 handful spinach
- 3 cups vegetable stock
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp paprika
- 1 cup coconut milk canned
- salt and pepper to taste
Fry onion in a frypan until soft.
Add garlic, ginger, carrot and capsicum to the pan and cook for a few minutes.
Add the spices and cook until fragrant.
Add the lentils and stock and bring to a boil. Reduce heat and simmer for 10 minutes.
Add the coconut milk, spinach and salt and pepper and continue to simmer for a few minutes.
Remove from heat and allow to stand for a few minutes.
Serve on basmati rice with some crunchy pappadams. Yum!