One of my favorite dishes to order when going to an Indian restaurant is lentil daal. One of my favorite soups this past winter was a lentil soup. Lentils have just been a staple of my life. And I'm glad they have been! They're packed with nutrients!

Lentils

Lentils are an excellent source of plant-based protein and have B vitamins, iron, magnesium, potassium, and zinc. They pack this dish with protein and are a great neutral starting point for any flavor combos.

Spices in this Lentil Daal

In order to achieve a good flavor profile, there are many spices in this dish! There is garlic, ginger, turmeric, coriander, cumin, paprika, and curry powder.

Balancing the Spices

In order to balance out the flavors, there are 2 ingredients to add near the end. Coconut sugar and lime juice. The sweetness from the coconut sugar will enhance the flavors of the spices. And the citrus from the fresh lime juice will add dimensionality to the dish. It brings out the flavors even more and I would highly recommend not skipping out on adding these final two ingredients.

Serving Lentil Daal

I decided to serve my lentil daal over a bed of basmati rice and some sesame bread. I love having a bread-y component and have yet to find a great naan spot near me. So, I went with bread to dip in.

You can also add coconut yogurt on top to add another level of creaminess and some veggies on the side to make it a full meal.

I love serving with some lime as well so people can add more citrus as desired. No matter how you serve it, the flavors brought out in this dish make it shine!

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Lentil Daal

This lentil daal is packed with flavor and perfect over a bed of rice and a side of veggies and your favorite bread or naan.

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Servings 6

Ingredients

1 tablespoon avocado oil
2 onions chopped
1 carrot diced
4 garlic cloves minced
2 ½ teaspoon ginger minced
2 teaspoon turmeric
1 teaspoon coriander
1 ½ teaspoon cumin
1 teaspoon paprika
2 teaspoon curry powder
1 ⅔ cup lentils
3 ½ cup vegetable broth more to thin
1 cup coconut milk
2 teaspoon coconut sugar
1-2 limes squeezed
salt/pepper

Serve with

Basmati Rice
Naan
Veggies
Top with non-dairy yogurt

Instructions

Start by making your rice!
Heat the oil in a big pot. Add the chopped onions, and sauté for 3 minutes. Add the carrots, garlic, ginger and sauté.
Add the rest of the spices and mix. Then add lentils and veggie broth. Stir to combine, bring to a simmer then cover.
Cook for 8-10 minutes then add the coconut milk. Simmer for another 10 minutes (until lentils are tender).
If it's too thick, add more broth or milk. Season with salt, pepper and finish with a bit of coconut sugar and lime.
Enjoy!
Store in the fridge for up to 4 days

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another recipe that uses lentils, check out my rainbow carrot with lentils and a coconut chive yogurt sauce!