Red Lentil Tomato Dahl

Red Lentil Tomato Dahl for a warming and filling dinner. Packed with protein, this is vegan and gluten free.

Spicy, warming and comforting, this tomato dhal makes a delicious high protein dinner.

Tomato Dahl Recipe Variations

This dahl with coconut milk and tomatoes can be adjusted depending on what you have in your cupboards

• Different lentils – you can also use brown lentils, green lentils, pigeon peas, yellow lentils, yellow split peas, any split pulses will work
• Spices – mixes up your spices, whether garam masala, fresh curry leaves or mustard seeds, customise to your taste. A squeeze of lemon juice would also be delicious 
• Mix up the veg – instead of courgette add whatever veg you have at home sweet potato would work well
• Serve – serve your tomato dal with white rice, brown rice, jasmine rice, naan bread or flatbreads

Red Lentil Tomato Dahl

Red Lentil Tomato Dahl for a warming and filling dinner. Packed with protein, this is vegan and gluten free.

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Ingredients

  

• 1 cup red lentils soaked previously
• 1 small courgette
• 6 medium tomatoes
• 300 g cherry tomatoes
• 1 red sliced onion
• 1 garlic clove
• handful of fresh coriander leaves
• 1 cup coconut milk
• 1 cup water
• 2 tbsp coconut oil
• 2 tsp curry powder
• 1 lime
• 1/3 cup flaked almonds
• Sea salt & black pepper
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• pinch red chilies flakes

Cashew Cream:

• 1 cup unsalted cashews
• 1/3 cup coconut milk
• pinch sea salt

Instructions

 

• Cut all the tomatoes (keep the cherry tomatoes on a side until later in the recipe) zucchini, onion and chop half of the herbs.
• In a large saucepan add the coconut oil, the chopped vegetables, chopped herbs the spices and the salt. Stir with a wooden spoon and let it cook on medium heat for a couple of minutes until the vegetables start to soften.
• Now add the lentils (previously soaked and rinsed), the water and the coconut milk. Let it cook in medium heat for 25-30 minutes, stirring from time to time (If you need some extra water, add during the cooking process).
• Add the cherry tomatoes the last 8-5 minutes of the cooking. Once ready, let it sit for a bit while you are making the cashew cream.
• To make the cashew cream, mix all the ingredients in your blender until you get a creamy consistency (add some spoons of water if needed).
• Garnish cooked dal with some fresh herbs, almonds, cashew cream and some slices of lime.

More nutritious meals recipes:

Roasted Red Pepper Pasta Sauce

Vegan Tomato Pasta Sauce

Cheese Free Vegan Alfredo Sauce

Basil and Avocado Pasta

I hope you this Red Lentil Tomato Dahl recipe.

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Love Hayley x

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