Simple, Oil free Red Lentil Dhal with Vegetables
This recipe is one of my favourite weeknight dishes. The kids request this recipe and always ask for seconds. They love to help chop up the vegetables and I get to use up whats left in the fridge. It’s cheap, simple and delicious. What else could you ask for…
So I like to prep all the ingredients first before I start cooking. This makes it really quick and simple. The kids usually help out. I like to use the following ingredients:
- Red lentils – rinsed under running water. Always wash you lentils. Who knows where they have been.
- Garlic – I like to chop them into slices, but you can always mince it if you prefer.
- Ginger – I usually like to match stick chop them, but I only had frozen ginger for this rec
- Onion – you can use brown or red. I like to use red as I feel it is sweeter.
- Vegetables – use what you have available. I use capsicum, zuchinni, carrot and leek. But you can also use roasted pumpkin, sweet potato, white potatoes, tomato, broccoli & cauliflower. Just use what you have in the fridge. Or use none at all. You can always have them on the side.
- Vegetable stock – I like to use low salt and the best quality that you can find.
- Spices – it works well with turmeric, paprika (sweet), cumin seeds (ground if that’s all you have) and curry powder. I also like to use curry leaves when I have them available. They are delicious.
- Raw Cashews – I use jumbo raw cashews. These are optional as I know they can be expensive. You can also use coconut milk or a plant based milk.
Rinse red lentils under running water. Cover the cashews in boiling water. Using a medium pot, put a dash of water in the bottom. Cook off the onion and leek for 2-3 minutes. Add more water if it starts to dry up. Then add all the vegetables, garlic, ginger and spices. Fry off for one minute.
Continue to add dashes of water if it dries up. Add the lentils and vegetable stock and bring to the boil.
Allow to simmer for 10 minutes. Whilst it is simmering, blend up the cashews with the boiling water to make a thick running paste. Then add the cashew mixture to the lentils to add a creamy texture. Like I said earlier, you can add coconut milk, or your favourite plant-based milk, but I love the creaminess and flavour of cashews. Serve with some rice and sprinkle with some coriander.
Quick & Simple Oil free Red Lentil Dhal with vegetables
Equipment
- stove top
Ingredients
- 1.5 cups red lentils rinsed under running water
- 1/2 cup red onion you can also use brown
- 1 tsp turmeric & paprika
- 1.5 tsp cumin seeds if using ground, then use 1tsp
- 8 leaves curry leaves (optional) add with spices
- 1 tbsp curry powder
- 1/2 cup leek clean & sliced
- 1/2 cup capsicum, zuchinni, & carrot 1/2 cup of each. You can use whatever vegetables you have in the fridge
- 3 cups vegetable stock low salt if possible
- 1 tbsp ginger julienne or minced
- 3 cloves garlic sliced or minced
- 3/4 cup cashews (raw) soaked in boiling water. You can also use coconut
Instructions
- Cover cashews with boiling water.
- Rinse the lentils under running water.
- Place 2tbsp of water in the bottom of a pot and when hot, add the onion & leek (if using).
- Fry off for 2-3minutes. Add ginger, garlic, vegetables & spices.
- Fry off for 3-5minutes. Add more water if it is getting too dry.
- Then add the lentils and stock. Cook for 10 minutes until the lentils are cooked.
- Whilst the lentils are cooking, blend up the cashews with the water they were soaking in.
- Add the cashew mixture to the lentils and cook for another 5 minutes.
- Serve with some rice and sprinkle with coriander.
