Name: Quick and Easy Lentil Dahl
Prep time: 20 min
Total time: 20 min
Cuisine: Indian
Ingredients: 1 yellow onion, peeled and diced; 2 large cloves of garlic peeled and smashed; 1/2 inch knob ginger peeled and grated; 1 large carrot, peeled and diced; 1 cup red lentils rinsed or 1 packet or can of precooked lentils; 1 1/2 teaspoons ground cumin; 3-4 cups low sodium veggie stock; 1 cup baby spinach or kale; ½ large lemon juiced; 1 tablespoon plain Kite Hill yogurt (optional); Chopped cilantro leaves for serving

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This Quick and Easy Lentil Dahl is ready in 20 minutes and will keep you fully satisfied!

When you’re strapped for time but need a power boost from a deeply nourishing meal, this Quick and Easy Lentil Dahl is the ultimate go-to. If you have some organic cooked lentils it makes whipping this up a breeze. Adding plenty of lemon, herbs, and spices takes it from blah to bling! It also freezes brilliantly.

What’s in Quick and Easy Lentil Dahl

lentils, as mentioned I like to use organic cooked lentils. However, if you’re using dried, I would suggest red lentils as they cook quicker than black or brown and tend to have a “creamier” texture.
low-sodium vegetable broth
lemons
herbs, I used cilantro, but parsley, chives, and mint are all lovely
spices, ground cumin is wonderful, but you could also consider adding garam masala, ground turmeric, ground cardamom, and red chili pepper flakes
fresh ginger
veggies: garlic, onion, carrot, and baby spinach
yogurt, which is entirely optional but adds a lovely creamy texture

What I LOVE about this Dahl

It’s full of flavor and hugely satisfying
Ready in 20 minutes – if you’re using precooked lentils
Hugely budget-friendly
A powerful plant-powered meal
Fat-free, fiber-filled, and extremely healthy
Tastes delicious!

Looking for more lentil dishes? Try these:)

Ultimate Lentil Soup

Lentil Brown Rice Burger

Turmeric Lentil Dahl

Quick and Easy Lentil Dahl

Print Recipe

Author: The Well Fed Yogi
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: dinner
Method: stove top
Cuisine: Indian
Diet: Vegan

Ingredients

Scale

1 yellow onion, peeled and diced

2 large cloves of garlic peeled and smashed
1/2 inch knob ginger peeled and grated
1 large carrot, peeled and diced
1 cup red lentils rinsed or 1 packet or can of precooked lentils

1 1/2 teaspoons ground cumin
3–4 cups low sodium veggie stock

1 cup baby spinach or kale
½ large lemon juiced

1 tablespoon plain Kite Hill yogurt (optional)

Chopped cilantro leaves for serving

Instructions

Finely chop the onion and grate (or chop) the garlic, ginger and carrot.
In a large Dutch oven or pot, heat 1/4 cup of low sodium vegetable broth on medium heat. Add the onion, garlic, ginger, and carrot, and saute for 5 minutes or until soft and fragrant. Add a little more broth if things begin to stick.
Add the lentils and cumin, and stir to heat through. Add another 3 cups of the broth, turn the heat up to high, and bring to a boil. When just beginning to boil, reduce the heat to medium low, cover, and simmer 12-15 minutes or until lentils are very soft. Keep an eye on the dahl, if it’s looking too thick, add another cup of broth.
When the lentils are cooked, blend about half of the dahl in a blender (or use an immersion blender). Add the blended soup back to the pot.
Add the fresh lemon juice to the pot, the baby kale or spinach – it will cook in the heat of the soup, and the yogurt if using. Stir well, sprinkle over fresh cilantro and serve.

Keywords: Quick and Easy Lentil Dahl

DID YOU MAKE THIS TURMERIC LENTIL DAHL? IF SO, PLEASE SHARE IT ON INSTAGRAM WITH THE # THEWELLFEDYOGI