Curried Dal

I've been trying to eat healthier recently and part of that is trying to eat more vegetarian meals. I have made a few recipes from a book called Fresh at Home, Everyday Vegetarian Cooking, and it has some tasty vegetarian ideas. I love curry and have made lentil curry before, but I really enjoy this recipe.

This recipe calls for red lentils, but you can also use yellow lentils or white lentils or a combination of the three. Lentils are easy to digest and are low in calories and high in protein and fibre. This dal can be enjoyed as a soup on its own or poured over rice. You could also add more vegetables such as spinach, tomatoes, mushrooms, or eggplant.

Curried Dal
Adapted from Fresh at Home
Yield: 4-6 servings
Print recipe

2 tbsp canola oil
1 medium onion, chopped
1 carrot, peeled and diced
3 cloves garlic, minced
1 tbsp ginger, minced
1/4 tsp curry powder
1/2 tsp ground cumin
1/2 tsp garam masala
1/2 tsp turmeric
1/2 tsp cayenne pepper
1 cup red lentils
4 cups vegetable stock
1 can coconut milk
green onion or cilantro to garnish

1. In a large pot, heat oil over medium heat.


2. Add onion, carrot, garlic, and ginger and saute until soft, about 5 minutes.


3. Add spices and cook for 30 seconds.


4. Add lentils, stock, and coconut milk. Simmer for 20 minutes or until lentils are soft.


5. Garnish with green onions and/or cilantro and serve.