Because red lentils are much smaller and cook more easily than regular brown lentils, they are perfect for soups and stews. If you feel like getting fancy with your dhal, you can dice some cauliflower, carrots, and green beans and saute them in a separate pan before combining them adding them in the mix.
- Prep Time:5m
- Cook Time:15m
- Total Time:20m
- Yield: 6 servings
- Category: Soups & Stews, Sides, Vegan, Vegetarian, Gluten-Free
Ingredients
- 2 1/2 c red lentils
- 5 -6 cups of water
- 2 tbsp. curry paste
- 1/2 c organic coconut milk
- 1/3 c water
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne
- 2 tsp. curry powder
- 1/2 tsp. turmeric
- 1 tsp. chili powder
- 1 tbsp. agave syrup
- juice from 1 lime
- chopped green herbs for garnish (for example, cilantro, green onions, or parsley)
Instructions
- Add the water to a large pot over medium-high heat and bring to a boil.
- Once the water is boiling, add the lentils and the rest of the ingredients, except the herbs for garnishing. Reduce to low heat and cook, uncovered, for about 15 minutes. Make sure to stir occasionally to avoid burning on the bottom of the pot.
- Remove from heat and serve into bowls. Garnish with freshly chopped herbs and enjoy.
