1-Pot Green Lentil Dal
A green curry lentil dal prepared in 1 pot! Simple, healthy, and incredibly flavorful. Serve with rice, quinoa, or cauliflower rice for a hearty, wholesome, plant-based meal.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Vegan, Gluten-Free
Ingredients
Scale
- 1 Tbsp coconut oil
- 1 Tbsp minced fresh ginger
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 2 celery stalks (chopped)
- 4 Tbsp Green Curry Paste
- 1.5 cups or 1 can of light coconut milk
- 1 tsp ground turmeric
- 1 tsp curry powder (store-bought or DIY)
- Pinch each sea salt + black pepper
- 1 cup green lentils (dried) well rinsed and drained
- 1 tsp coconut aminos
- 1 tsp cinnamon
- 1.5 cups water
- optional: pinch cayenne pepper (for more heat)
FOR SERVING (optional)
- Cooked white/ brown rice/ cauliflower rice/ quinoa
- Fresh cilantro
- Lemon or lime wedges
Instructions
- Heat a large pot over medium heat and add coconut oil, ginger, onion, and garlic. Sauté for 3-4 minutes, stirring occasionally. Reduce heat if needed
- Add chopped celery, curry paste, and stir to coat evenly. Sauté for another 2-3 minutes. Then add coconut milk, turmeric, curry powder, salt, and pepper. Stir to combine.
- Bring to a simmer over medium heat. Once simmering, add the lentils, coconut aminos, water, and cinnamon.
- Bring the mixture back to a simmer, and then reduce heat to medium-low and continue gently simmering for 15-20 minutes or until lentils are tender.
- Once the lentils are tender, taste and adjust flavor as needed.
- Serve the dal as is or over rice of choice (I love white or brown rice, but it’s also delicious over cauliflower rice or quinoa). Garnish with lemon wedges and cilantro (optional).
- Store leftovers in the refrigerator up to 4-5 days or in the freezer for 1 month.
Nutrition
- Calories: 265.5
- Fat: 18.5 g
- Carbohydrates: 17.6 g
- Fiber: 4.4 g
- Protein: 5.3 g
Find it online: https://livesimplynatural.com/1-pot-green-lentil-dal/
