Lentil Dhal

If there’s one flavor profile I couldn’t live without, it would be any form of curry. This Lentil Dhal is my new go-to winter obsession. It’s warm, rich with flavor, and loaded with veggies. I prepped this in my pressure cooker in 40 minutes, and am prepped to enjoy in for breakfast, lunch and dinner for the entire week! If you’re one of those that can’t eat the same thing every day, no worries. This soup is freezer-friendly. All you need to do is throw it in the freezer 1-2 servings at a time for those evenings you don’t get around to prepping!

Here’s what you’ll need…

1 lb split lentils

2 can diced tomatoes

2 can coconut milk (I use full-fat)

32 oz vegetable broth

10 oz shredded carrots

2 cup spinach (fresh or frozen, your choice!)

1 red onion, diced

1 red bell pepper, diced

2 clove minced garlic

1 Tbs fresh ginger, minced

3 Tbs yellow curry powder

3 tsp salt

2 tsp pepper

1/2 tsp cayenne pepper

2 tsp Garam masala

Directions:

1. Add ingredients to you pressure cooker or slow cooker
2. Allow to cook until lentils are soft

note: My pressure cooker took 40 minutes, but I would recommend 4-6 hours on high for a slow cooker. This can be consumed like a soup or stew, but I would highly recommend serving this over rice or with some form of naan or flatbread.

Nutrition Facts:

Servings: 12

Calories: 233

Protein: 11.8g

Carb: 34.6g

Fat: 3.5g

If you’re feeling fancy…

Add some protein of your choice like shredded chicken or tofu

or

Enjoy this over a bed of rice

or

…I am regretting typing this, but….top it off with some fresh cilantro (ew…)

Print

Lentil Dhal

Prep Time

15 mins

Cook Time

6 hrs

Total Time

6 hrs 15 mins

 

This vegetarian recipe is full of warm spices, perfect for meal prep, and loaded with plant based protein. 

Course: Main Course, Side Dish, Soup

Cuisine: Indian

Author: Maddie Augustin

Ingredients

• 1
• lb split lentils
• 2 can diced tomatoes
• 2 can coconut milk I use full-fat
• 32 oz vegetable broth
• 10 oz shredded carrots
• 2 cup spinach fresh or frozen, your choice!
• 1 red onion diced
• 1 red bell pepper diced
• 2 clove minced garlic
• 1 Tbs fresh ginger minced
• 3 Tbs yellow curry powder
• 3 tsp salt
• 2 tsp pepper
• 1/2 tsp cayenne pepper
• 2 tsp Garam masala

Instructions

1. Add ingredients to you pressure cooker or slow cooker
2. Allow to cook until lentils are soft
3. note: My pressure cooker took 40 minutes, but I would recommend 4-6 hours on high for a slow cooker. This can be consumed like a soup or stew, but I would highly recommend serving this over rice or with some form of naan or flatbread.