A recipe for lentil dahl! An Indian dish with a delicious rich flavour. Easy to make. Vegan and gluten-free.
- 1 red pepper, seeds removed
- 200 g (7 oz) canned lentils
- 1 tbsp ginger, grated
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp garam masala (make sure no high FODMAP ingredients are added)
- 1/2 tsp salt
- 1 can diced tomatoes (400 g/ 14.1 oz)
- 1 carton of coconut milk (200 ml/ 7 oz)
- 4 stalks of spring onions, the green part.
- Optional: a handful of fresh coriander
- 320 g (11.3 oz) brown rice or basmati rice
- Drain the lentils and rinse them well.
- Remove the seeds from the red pepper and cut into small pieces. Cut the spring onions into rings.
- Heat some oil in a pan and fry the red pepper for a few minutes. Then add the grated ginger, cumin, turmeric, garam masala and salt and stir everything together.
- Add the lentils, diced tomatoes and coconut milk. Stir everything well, bring to a boil and turn the heat to low. Let it simmer for about 20 minutes.
- Towards the end of the cooking time, add 3/4 of the spring onion and stir through the dahl. Reserve the rest for garnish.
- Cook the rice according to the directions on the package.
- Serve the dahl with the rice, spring onions and fresh coriander. To get enough vegetables, I also like to make a large green salad to eat next to this dish.
- Prep Time: 5 min
- Cook Time: 25 min
- Category: Dinner
- Method: Cooking
- Cuisine: Indian
- Serving Size: 1 serving with brown rice
- Calories: 442
- Fat: 11
- Carbohydrates: 70
- Fiber: 8
- Protein: 12
Keywords: vegan lentil dahl, low FODMAP lentil dahl, gluten-free lentil dahl, lactose-free lentil dahl