Vegan Roasted Red Pepper Dahl
This Vegan Roasted Red Pepper Dahl is a delicious healthy recipe.
Equipment
- 1 skillet
Ingredients
- 1 small onion - finely chopped
- 1 teaspoon minced or grated fresh ginger
- 3 cloves garlic - finely chopped
- 1 jalapeno - finely chopped or 1 can green chiles
- 3 cloves garlic - finely chopped
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds can sub ground cumin
- ½ tablespoon curry powder
- 16 oz jar roasted red peppers drain any liquid from the jar
- 1 can full fat coconut milk
- 1 cup brown lentils
- 1 ½-2 cups vegetable broth* can sub chicken broth or bone broth for more protein
- 3 tablespoon soy sauce
- 2 tablespoon lime juice or vinegar of choice
- ½ cup finely chopped cilantro
- salt/pepper to taste I did not add any salt as the soy sauce is salty
- 2-3 cups fresh chopped kale or green of choice
Instructions
- Blend together coconut milk, broth and red peppers in a blender and set aside.
- Heat oil in a large pot or deep skillet over medium heat. Add onion and cook for 8 minutes minutes. Add garlic, ginger, cumin seeds, coriander seeds, curry powder and jalapeno. Cook for another 5 minutes.
- Add red pepper mixture into the pot along with lentils, cilantro, lime juice and soy sauce. Bring to a simmer and cook for 30-35 minutes or until lentils have softened.
- Once your dahl is done cooking remove from heat and add your greens. Stir until wilted.
- Let dahl cool and serve with desired sides and toppings.
Notes
If you want to cook this in an instant pot, follow the same instructions and swap out the stovetop cooking time for 12 minutes in the instant pot.
*Adjust the broth for how thick you want this dahl to be. If it comes out too thick just add in more broth at the end.
Nutrition
Calories: 602kcalCarbohydrates: 59gProtein: 23gFat: 33gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1674mgPotassium: 1161mgFiber: 24gSugar: 12gVitamin A: 593IUVitamin C: 22mgCalcium: 110mgIron: 9mg
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