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Red Lentil Dahl and Harissa

Name: Red Lentil Dahl with Dalia's Pantry Original Harissa
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 0 1-2 tbsp coconut oil or other neutral oil for frying; 0 2 onions, chopped; 0 4 garlic cloves, minced; 0 2 tsp ginger, minced (or more to taste); 0 1 tsp turmeric; 0 1 tsp coriander; 0 1 tsp cumin; 0 1 tsp red paprika powder; 0 1 tsp garam masala or other curry powder, to taste; 0 1 ⅔ cups (300 g) dry red lentils; 0 3 ¼ cups (780 ml) vegetable broth; 0 1 cup (240 ml) coconut milk; 0 1 cup (240 ml) strained tomatoes or chopped tomatoes, optional; 0 Salt and pepper, to taste; 0 2 tsp coconut sugar, or to taste; 0 2-3 tbsp lime or lemon juice, or to taste; 0 2 tbsp Dalia's Pantry Original Harissa; 0 4-6 tbsp non-dairy yogurt; 0 Fresh parsley or coriander, chopped; 0 Sesame seeds; 0 Cooked rice

July 15, 2024

[[ recipeID=recipe-8lymx2ikb, title=Red Lentil Dahl with Dalia's Pantry Original Harissa ]]

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Red Lentil Dahl with Dalia's Pantry Original Harissa

This flavorful Red Lentil Dahl combines aromatic spices with creamy coconut milk and the subtle heat of Dalia's Pantry Original Harissa. Perfectly balanced with fresh herbs and tangy lime juice, it's a comforting and nutritious dish that can be served over rice or enjoyed with your favorite flatbread. Garnish with non-dairy yogurt and sesame seeds for added texture and flavor.

Enjoy a satisfying meal that celebrates the richness of spices and the versatility of lentils, ideal for a nourishing dinner any day of the week.

Servings: 4

Keywords:

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins

Ingredients

Instructions

Ingredients

1-2 tbsp coconut oil or other neutral oil for frying
2 onions, chopped
4 garlic cloves, minced
2 tsp ginger, minced (or more to taste)
1 tsp turmeric
1 tsp coriander
1 tsp cumin
1 tsp red paprika powder
1 tsp garam masala or other curry powder, to taste
1 ⅔ cups (300 g) dry red lentils
3 ¼ cups (780 ml) vegetable broth
1 cup (240 ml) coconut milk
1 cup (240 ml) strained tomatoes or chopped tomatoes, optional
Salt and pepper, to taste
2 tsp coconut sugar, or to taste
2-3 tbsp lime or lemon juice, or to taste
2 tbsp Dalia's Pantry Original Harissa

To Serve (Optional)

4-6 tbsp non-dairy yogurt
Fresh parsley or coriander, chopped
Sesame seeds
Cooked rice

Instructions

Prepare the Dahl

Heat coconut oil in a skillet or saucepan over medium heat. Add chopped onions and sauté for 2-3 minutes until translucent.
Add minced garlic and ginger, sauté for another minute until fragrant.
Stir in turmeric, coriander, cumin, red paprika powder, and garam masala. Sauté for a few seconds until spices release their aromas.

Cook Lentils

Rinse dry red lentils under cold running water using a fine-mesh sieve. Add rinsed lentils to the skillet with onions and spices.
Pour in vegetable broth, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes until lentils have absorbed most of the liquid.

Add Coconut Milk and Tomatoes:

Stir in coconut milk and strained tomatoes (if using). Simmer for another 5-10 minutes until lentils are tender. If the sauce becomes too thick, add more broth or coconut milk to adjust consistency.

Season and Finish

Season dahl with salt, pepper, coconut sugar, and lime or lemon juice to taste.Add Dalia's Pantry Original Harissa for an added depth of flavour and a hint of spiciness.

Serve

Garnish dahl with a swirl of non-dairy yogurt, chopped fresh parsley or coriander, and sesame seeds.
Serve over rice or alongside homemade vegan naan, aloo paratha, or use as a filling for pancakes, crêpes, or tortillas.

Notes

Adjust the amount of Dalia's Pantry Original Harissa according to your preferred level of spiciness.

This dahl recipe pairs well with various side dishes and makes a hearty, satisfying meal on its own.