Author: Garden Fresh Foodie, adapted from Vegan Richa
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Red Lentil Daal, a light, healthy, and fast weeknight meal. Plant-based, oil free, gluten free.
Ingredients
1 cup red lentils
1 cup red lentils
2½ cups of water (additional water if needed)
2½ cups of water (additional water if needed)
½ cup of light coconut milk (if desired, can use plain almond milk with a drop of coconut extract to reduce fat)
½ cup of light coconut milk (if desired, can use plain almond milk with a drop of coconut extract to reduce fat)
1½ tbsp of peeled and minced ginger
1½ tbsp of peeled and minced ginger
1½ tbsp minced garlic
1½ tbsp minced garlic
1 cup mined red onion
1 cup mined red onion
1 15-oz can of diced tomatoes
1 15-oz can of diced tomatoes
½ tsp cumin seed
½ tsp cumin seed
1 stalk of fresh curry leaves, these are fragrant and can be found at Indian supermarkets. If you don't have, you can substitute 1 large bay leaf, however the fragrance won't be as bold. Curry leaves are edible, whereas bay leaves are not.
1 stalk of fresh curry leaves, these are fragrant and can be found at Indian supermarkets. If you don't have, you can substitute 1 large bay leaf, however the fragrance won't be as bold. Curry leaves are edible, whereas bay leaves are not.