I love making this easy vegan dahl when the weather is cloudy and a bit cold. I don’t believe there is anything better than having a wonderfully spiced bowl of lentils and spinach, warming you up from the inside when the outside is bleak! I’m going to be posting a few Indian inspired recipes over the coming weeks, including a butter chicken using my chicken recipe.
The UK has been having some wonderful summer weather, but that has unfortunately come to an end for now. Next week’s forecast is looking rather wet so I have prepared some of my dahl at lunchtime. This dish freezes perfectly so I’ve made three days worth and popped it in freezer bags. These are the bags that I use, this is an affiliated link so I could earn a commission from any sales. I can’t wait to be eating it while the rain rolls over and I always find the week goes a bit easier knowing I have prepped some meals.
What makes dahl so comforting?
Dahl is wonderful due to its subtle flavours. The coconut milk adds a wonderful creaminess, while the spices add a kick and warmth. Cinnamon may seem like an odd addition to this recipe but it helps create that warmth without any spice. If you know someone who isn’t a fan of spicy food, this easy vegan dahl is an excellent choice!
Don’t forget the spinach, it really adds a different dimension to the dish. It’s really important that the spinach is added only a minute before you dish up the meal. You don’t want the spinach to cook too long and get mushy! Just lightly wilted is perfect. Let me know in the comments what you think of this dish! I hope that you enjoy it as much as I do.
Deliciously Simple Dahl
Ingredients
- 250 g Red Lentils
- 1 tbsp Coconut Oil
- 1 White Onion (diced)
- 300 ml Coconut Milk I use light coconut milk
- 100 ml Water
- 1 tbsp Lemon Juice
- 2 tbsp Medium Curry Powder
- 1 tsp Garlic Powder
- 1/2 tsp Cinnamon Powder
- 2 tsp Garam Masala
- 1 tsp Ground Cumin
- 60 g Spinach
Instructions
- Add the lentils to a saucepan and cover with plenty of water. Bring the pan to the boil and simmer the lentils for 5 minutes. Drain and set aside
- Heat up the coconut oil and add the onion, fry for 3-4 minutes until starting to brown
- Add in the spices and garlic and cook for a further minute
- Add in the coconut milk, water and lemon juice. Stir to combine with the onions
- Add the lentils and stir
- Allow the dahl to simmer for 5 minutes
- Add in the spinach, stir and cook for a minute to allow it to whilt
- Dish up with rice or bread and enjoy!
