Description
Easy One-Pot Vegan Red Lentil Dal with Carrots & Spinach is a warm, comforting dish bursting with flavor. This wholesome meal combines protein-rich red lentils, sweet carrots, and vibrant spinach simmered in creamy coconut milk. Perfect for busy weeknights or cozy gatherings, serve it over rice or alongside naan for a delightful experience that satisfies both the palate and the soul.
Ingredients
Scale
- 1 cup red lentils
- 1 cup diced carrots
- 2 cups fresh spinach
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 can (14 oz) coconut milk
- 2 tsp curry powder
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Saut? chopped onion until translucent (about 5 minutes). Add minced garlic and grated ginger; stir until fragrant.
- Stir in diced carrots and curry powder. Cook for an additional 3 minutes until slightly softened.
- Add rinsed red lentils and vegetable broth; bring to a boil. Reduce heat to low and simmer gently until lentils are creamy (about 20 minutes).
- Stir in coconut milk and fresh spinach; allow the greens to wilt down.
- Season with salt and pepper to taste.
- Serve hot over rice or quinoa, garnished with fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg