Description
A quick and easy 1-Pot Green Lentil Dal recipe, perfect for a healthy and satisfying vegan meal. Minimal cleanup and maximum flavor!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- ¼ teaspoon cayenne pepper (or to taste)
- 1 cup green lentils, rinsed well
- 4 cups vegetable broth (or water)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 2. Stir in the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn the garlic.
- 3. Add the ground cumin, coriander, turmeric, garam masala, and cayenne pepper. Stir well and cook for about 30 seconds to toast the spices.
- 4. Add the rinsed green lentils, vegetable broth, diced tomatoes (with their juices), and the bay leaf.
- 5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-35 minutes, or until the lentils are tender but still hold their shape. Stir occasionally.
- 6. Remove the bay leaf. Season generously with salt and freshly ground black pepper to your liking.
- 7. Stir in half of the chopped fresh cilantro just before serving.
Notes
Allow the dal to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if it seems too thick, or microwave until heated through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 300-350 kcal per serving (estimate)
- Sugar: 5-10g (estimate)
- Sodium: Varies based on broth and added salt
- Fat: 5-8g (estimate)
- Carbohydrates: 50-60g (estimate)
- Fiber: 15-20g (estimate)
- Protein: 15-20g (estimate)