Red lentil dal recipe
Creamy, satisfying and easy instant pot red lentil dal with coconut milk. Perfect, easy vegan dish to make on a busy weeknight. Just chop, pour and cook all the ingredients in the instant pot. Super healthy and full of protein and fiber.
This recipe is
- gluten free
- high in protein
- quick and easy
- one pot
About this recipe
Lentils are found in many different cuisines from all around the world. This recipe was inspired by a red lentil stew I ate in Burlington, Vermont from a Tibetan food stand. It’s a bit more mild than a red lentil dal dish you would find in Indian cuisine. Many Indian spiced lentils have more ground spices in them. Although I’m absolutely in love with Indian food, I wanted to make a simple recipe for a weeknight that you could throw over rice.
Ingredients and substitutions
- Whole red lentils – you can also use yellow lentils in this recipe. They cook about the same time.
- Fresh ginger
- Coconut milk – this adds an incredible creamy texture and flavor. If you don’t have coconut milk, you can also use some cashew cream.
- Turmeric powder
- Tomatoes – I use canned tomatoes to make this easier, but you can also use fresh tomatoes.
- Fresh cilantro
- Lime juice or lemon juice – This will balance out all the earthy flavor of the turmeric and add a pop of flavor.
- Vegetable broth – I like to use vegetable bouillon cubes and water, because they’re cheaper than buying a carton of vegetable broth.
- Kale or spinach – Kale will hold up a little better, but spinach is also delicious in this.
If you want this to be more of an Indian curry, then add some whole spices like cumin seeds and mustard seeds when you sauté the onions.
You can also add some ground spices like garam masala powder, cumin, coriander or to make it easier, just use a curry powder mixture. You can find really affordable spices at your local Indian grocery store.
An instant pot pressure cooker makes this recipe super easy. We’re going to cook this recipe on high pressure.
Storing and making ahead
Fridge – This will last in an airtight container in the fridge for 5-7 days.
Freezer – This recipe freezes very well. It will last 3-5 months in a freezer friendly container. Just thaw it out in the fridge, then heat it up in a microwave or on the stove.
Making ahead – This is a great recipe to meal prep and have ready to go all week for a healthy vegan meal.
What to serve with red lentil dal
- Basmati rice
- Brown rice
- Jeera rice
- Naan bread
- Chapati bread
Are lentils keto?
Because of their high number of net carbs, lentils and legumes aren’t considered keto, if you’re on a strict keto diet. That’s unfortunate because legumes have been shown to be extremely healthy for us and promote longevity due to their high fiber, protein and nutrient content and zero cholesterol.
Are lentils gluten free?
Yes! Lentils are a legume like beans and aren’t made from wheat. Lentils are gluten free.
Are lentils healthy?
Lentils of all kinds (like red, brown lentils, black lentils and green lentils) are extremely healthy. They’re high in fiber, iron, potassium, vitamins and minerals. They’re also a good source of protein.
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Creamy Coconut Red Lentils
- 1 teaspoon oil
- 1 small onion (diced)
- 1 tablespoon fresh ginger (peeled and minced)
- 1 teaspoon turmeric powder
- 1 lb bag of red lentils (rinsed)
- 2 small carrots (diced)
- 5 cloves garlic (minced)
- 8 ounces diced tomatoes
- 8 ounces coconut milk (full fat not lite)
- 2 teaspoon veggie bouillon paste
- 4½ cups water
- salt (to taste)
- ½ cup chopped kale (or spinach)
- Juice of one lime
- 1 tablespoon chopped cilantro (optional)
- Prepare some rice on the stove or in a rice cooker
- Chop, mince, rinse & prepare all of your ingredients
- Add oil to the bottom of your pressure cooker and put it on sauté mode. Sauté your onions and ginger for 2 minutes1 small onion, 1 tablespoon fresh ginger, 1 teaspoon oil
- Add the garlic, turmeric and sauté for another minute5 cloves garlic, 1 teaspoon turmeric powder
- Add the lentils, water, bouillon, coconut milk, kale, tomatoes and carrots. Put lid on and pressure cook for 8 minutes. Quick release when done.1 lb bag of red lentils, 2 small carrots, 8 ounces coconut milk, 2 teaspoon veggie bouillon paste, 4½ cups water, ½ cup chopped kale, 8 ounces diced tomatoes
- Add the lime juice and cilantro. Taste and add more salt if needed. Serve over rice.salt, Juice of one lime, 1 tablespoon chopped cilantro
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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