Quick Dahl Recipe Green Lentils

This creamy and delicious green lentil dahl is packed with flavour and nutritious too. It freezes really well, so is ideal for batch cooking.

We eat dahl at least once a week in our house - it is cheap, easy to make, nutritious and most importantly really delicious too. What's not to love?

Green lentils don't turn mushy like red lentils do in dahl - they keep their shape and a bit of 'bite'. This green lentil dahl is so creamy with coconut milk and gentle spices. It is finished with a kick of lemon and added goodness from spinach or kale.

Green Split Lentil Dahl

High in fibre, a good source of protein and packed with vitamins and minerals, lentils are really good for you, (find out why in this BBC article). This green lentil dahl goes down a treat with children and adults alike, (I leave out the chilli if making it for kids, though it is fairly mild anyway).

I usually serve it with rice and green vegetables, and it is also delicious scooped up in a naan or homemade flatbread.

Ginger and garlic Fresh ginger and garlic give a delicious savoury base to the dahl, but if you're in a hurry you can use ginger and garlic paste from a jar instead for a shortcut.

Super Simple Dhal

A good, sturdycasserole dishwith a lid is ideal for this green lentil dahl. My trustyLe Creuset casserolegets used almost every day in our house, and fourteen years later (it was a wedding present!), it looks just the same as it did the day we got it. (Can't say the same about me or Mr F, sadly!!).

Add dried lentils, coconut milk and vegetable stock and simmer gently for 45-50 minutes. Stir through roughly chopped spinach or kale, a little more coconut milk and lemon juice and zest.

Adjust the consistency of your dahl before serving - if it has become too thick add a splash of water to the pan. If it is too runny keep simmering without the lid for a further 2-3 minutes.

Easy Mediterranean Green Lentil Soup • Unicorns In The Kitchen

Yes, this dahl freezes really well so is perfect to batch-cook and stock up the freezer. I use old takeaway tubs or margarine tubs to freeze individual portions, which can be reheated in the microwave or in a saucepan on the stove.

No, this recipe assumes that you haven't soaked them in advance - but you can soak them overnight in cold water, which will cut down the cooking time by up to 20 minutes.

Yes, green lentils take longer to cook than red lentils - around 45-50 minutes. They keep their shape and some 'bite', compared to red lentils which quickly turn to mush when cooked.

Minute Garlic Brown Lentil Dal Recipe

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Serving: 1 serving Calories: 350 kcal Carbohydrates: 42 g Protein: 14 g Fat: 14 g Saturated Fat: 7 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 5 g Trans Fat: 0.03 g Sodium: 659 mg Potassium: 574 mg Fiber: 18 g Sugar: 4 g Vitamin A: 317 IU Vitamin C: 20 mg Calcium: 45 mg Iron: 4 mg

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Lentil And Mung Bean Dahl

Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.Simple and delicious lentil dhal made with just a few pantry ingredients. This vegan dish is healthy, cheap, and very satisfying. Red lentils are cooked with fragrant spices, and creamy coconut milk until a creamy and thick texture is reached.

Whether you’re trying to eat healthier meals, or you’re trying to frugal, this recipe is for you! It’s one of my all-time favorite meals as it’s insanely delicious, super creamy, very comforting and extremely easy to make! This dhal ticks all of the boxes!

If you haven’t heard of dhal before, it’s an Indian red lentil dish that uses split lentils. What’s so special about split lentils is that they don’t require pre-soaking and are cooked quickly resulting in a creamy consistency.

Deep Green Lentil Stew With Spinach, Tahini & Lemon

To make this dhal extra creamy, I added half a can of coconut milk and left it to simmer with the lentils. Whilst this recipe is not authentic, it’s a simple version of dhal that uses very basic ingredients that can be easily found in supermarkets accross the US and Europe.

Also known as daal, and dal, this dish is usually served with rice, chapati, naan, or papadoms. I’ve had it many times in Indian eateries and it differs in terms of texture and consistency depending on the area where the cooks come from.

Let’s dive deep into the recipe, so you too can recreate this tasty dish at your home and hopefully love it as much as I do!

Creamy Indian Green Lentil Dhal Recipe

In case any Dahl is left, feel free to store it and enjoy the deliciousness later. Here’s how to do it properly:

If you try this recipe, please don’t forget to rate it and share a picture on social media, tagging#in your posts. I would really love to see your creations. Bon appetit!

Calories: 107 kcal | Carbohydrates: 10 g | Protein: 26 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 665 mg | Potassium: 106 mg | Fiber: 3 g | Sugar: 3 g | Vitamin C: 8 mg | Calcium: 18 mg | Iron: 1 mg

Easy Green Lentil Curry Recipe

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.A creamy, decadent green lentil dal makhani style curry that is simple to make at home in one pot! Serve this vegetarian delight with naan bread or rice.

So I set out to make a recipe for a homemade dal makhani inspired curry that would hit the spot when we craved curry but didn’t want to splash out on takeaway.

This is not an authentic recipe, and the fact it is cooked quite quickly comes with an inevitable trade off on its depth of flavor. But I find this to be a great compromise for an inexpensive, tasty, warming meal made with supermarket essentials that I usually have to hand.

Dal With Quick Naan Breads Recipe

Typically, dal makhani is made with black lentils, which makes for a gorgeous visual finish. I accept that green lentils can’t compete with that!

Black lentils also hold their shape better and bring slightly more texture to the dish, whereas green lentils go quite soft and melty after cooking for a long time.

So black lentils may be the classic choice for dal makhani, but we compromise here for convenience, with green lentils being the dominant ones available in UK supermarkets and cooking more quickly from dried. I also do love the silky finish they bring to the table, it’s sort of a halfway point between a chana dal and a black lentil dal.

Red Lentil Dahl (easy Indian Recipe)

If brown lentils are more available to you, I have tested this recipe with brown lentils too and they swap in just fine!

Ultimately there’s a lot to be said for recipes which do their best to recreate a restaurant favorite with the ingredients you know you will always have to hand… especially when you can have it ready within the hour.

I tried to keep the spice profile fairly mainstream here too. We use a mix of fenugreek seeds, cumin seeds, chili powder, tumeric and garam masala.

Skinnymixer's Red Lentil Dahl

Fenugreek seeds aren’t common enough to have a guaranteed place on your shelf, but they’re widely available in supermarkets so pick some up and you might find you love cooking with them. Swap in mustard seeds if you don’t have any.

Garam masala is a sweet and fragrant spice mix blend. The exact combo of spices will depend on the one you buy. I personally find it worth investing in fresher blends than just the usual supermarket jars. I love the JustIngredients brand which I buy from Ocado.

I’ve tried this recipe with all three, and fresh tomatoes have the edge for me. I just prefer the way they melt into the sauce and give some flavor and freshness without that concentrated tomato flavor you would get from using canned or jarred.

Daal (immune Boosting Lentils!)

But if you really need this to be a pantry meal, you can absolutely swap in a few tablespoons of tomato paste or around 1 cup (140ml) of passata (pureed tomatoes). It’s not my favorite way, but it’s certainly not bad!

I personally call this a complete meal, alongside some rice and/or naan bread, but if you’re looking to bulk this out a little, here are some ideas for what to serve alongside:

This is a great dish to make ahead of serving, because the longer it sits in the fridge the better it’s going to taste.

Quick & Easy Red Lentil Dahl

You’ll get 4 decent servings if you’re serving it as the main meal, but more