The Easiest Dahl | Vegan

Name: The Easiest Dahl | Vegan
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1
Cuisine: Indian
Ingredients: 1 medium onion; 3 garlic; 4 tbsp EVOO (Extra Virgin Olive Oil); 1 tsp turmeric; 1 tsp curry; Pepper and salt; 1/4 tsp cayenne powder; 4 carrots (350g); 3 cup pumpkin cubes frozen or fresh (470g); 2 cup red lentils (350g); 5 cup water or vegetable broth

This Dahl recipe is the easiest way to eat simple and comforting to warm up for the cold weather. This soup is rich in flavors, gluten-free, and high in plant-based protein. The perfect quick weeknight dinner to make in advance and freeze it. This Red Lentil Dahl is made with simple real foods: Onion, garlic, EVOO (Extra Virgin Olive Oil), carrots, pumpkin, spices, and red lentils. You can add some fat as Coconut milk or unsweetened almond cream on top when hot. We love to make this recipe because:

1. We love making Indian Cuisine recipes

2. This Red Lentil Dahl is Easy-to-follow ONE-BOWL/POT that requires simple ingredients

3. We love comforting meals that warm up our soulsHungry for more comforting meals? Check our favorite recipes!

Brand new Easy Yellow Curry
Delicious Easy Gnocchi in creamy Spinach sauce
Creamy and rich Pumpkin & Carrot Soup

We love Gaz Oakley’s from Avantgardevegan Daal Recipe so check it out!

If you make this recipe leave a comment and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations

Mains

The Easiest Dahl | Vegan

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

The easiest way to eat simple and comforting to warm you up: Vegan Easy Dahl. Rich in flavors, gluten-free, and high in plant-based protein.

Ingredients

1 medium onion
3 garlic
4 tbsp EVOO (Extra Virgin Olive Oil)
1 tsp turmeric
1 tsp curry
Pepper and salt
1/4 tsp cayenne powder
4 carrots (350g)
3 cup pumpkin cubes frozen or fresh (470g)
2 cup red lentils (350g)
5 cup water or vegetable broth

Instructions

Cook onion and garlic: Chop the onion and garlic and sauté in a big pot with oil.
Add the spices to toast them with onion and garlic, so the flavor will be more intense.
Cook carrots: Peel and cut the carrots into cubes of approximately 1 cm. When the onion is golden brown, incorporate the carrots.
Cook pumpkin: After 5 minutes, incorporate pumpkin in cubes of 1,5 cm and let cook 5 minutes with the rest of the veggies.
Add water and lentils: Add 5 cups of water or vegetable broth to the pot and turn up the heat. After ten minutes, when vegetables are softer, add red lentils.
Cook lentils: Let cook on high heat for 15 minutes until the lentils are soft and cooked.
Serve hot with basmati rice or spinach and fresh parsley.
Conservation: Let cool and refrigerate in an airtight container for up to 5 days or freeze it.