Vegan Two Lentil Dahl
This simple vegan two lentil Dahl requires only easy-to-find ingredients and little more than a few chops and several stirs to make. It's the perfect protein-rich meal to prepare on a Sunday and enjoy throughout the week, and it can easily be doubled or even tripled and frozen.
- 2 tablespoons coconut oil
- 8 scallions, trimmed and thinly sliced
- 1 large white onion, diced
- 3 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/8 to 1/4 teaspoon cayenne pepper, to taste
- 2 teaspoons sea salt or to taste
- 1 (28-ounce) can diced tomatoes
- 6 cups filtered water
- 1 cup green lentils, sorted and rinsed
- 1 cup split red lentils*, sorted and rinsed
- 1 bunch cilantro, stemmed and roughly chopped
- Heat the coconut oil in a large stock pot over medium-high heat.
- Add the scallions and onion, and cook for 7 minutes, or until softened.
- Add the garlic, cumin, coriander, paprika, cayenne pepper, and sea salt, and continue to cook for another 3 minutes, or until beginning to brown and caramelize.
- Stir in the diced tomatoes and water, increase the heat to high, and bring to a boil.
- Add the lentils, reduce the heat to medium-low, cover, and simmer for 1 hour, stirring every 10 minutes or so to break down the lentils.
- Taste and season with more salt and cayenne pepper, if desired.
- Turn off the heat and stir in the cilantro.
- Serve over warm basmati rice, if desired.