Quick and Damn Tasty Dahl

Course: Dinner, Main Course

Cuisine: Vegan

Diet: Gluten Free, Egg Free, Low Calorie, Low Fat, Dairy Free, Vegan, Vegetarian

Calories: 450 - 650 kcal

Type: meal plan recipes, Members Only Recipes

Diet: dairy-free, egg-free, gluten-free, vegan

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: nice bowls

Calories: 459kcal

Get Recipe Ingredients

Prepare the rice per packet instructions
Chop the onion, garlic, fresh ginger and bell pepper.
When using dried lentils, wash them! A good washing will give the lentils better texture and non-washed lentils can give off a mealy taste.
When using canned lentils, drain them.
Heat up the oil in a soup pan, on medium heat.
Add onion, fresh ginger and your bell pepper, put the lid on, and let it simmer for about 5 minutes on low heat. Stir occasionally.
(Do you feel like your veggies are sticking to the bottom of the pan already? Just add a tablespoon of broth, or a bit more if you need it.)
Add garlic, curry powder, and cinnamon powder and stir for another 30 seconds.
Add the tomato paste and the lentils while stirring.
In comes the broth.
Bring to a boil, put the lid back on, and let it simmer for 20 minutes. Stir occasionally.
In the meantime, chop up the mint and the parsley/cilantro.
After 20 minutes, make sure to taste whether the lentils are cooked well enough. If you think they need some more cooking time, just add some more broth and cook for another 5-10 minutes.
Put in the mint and cilantro/parsley. Add salt and pepper to taste. Serve with rice and some yogurt. Receive compliments.