Ingredients
- 2 Tablespoons Olive Oil
- 0.3 cup, finely diced Onion
- 2, minced Garlic Cloves
- 1 Tablespoon Fresh Ginger Root
- 1 teaspoon Ground Turmeric
- 1 teaspoon Curry Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon (or more) Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 2 cups Red Lentils
- 3 cups Vegetable Broth
- 13 ounce can Full Fat Coconut Milk
- 1 large, grated Red Beet
- 1 Tablespoon Soy Sauce/Coconut Aminos
- 1, juiced Lemon
Optional
- Fresh Cilantro
- Naan Bread
Directions
Creamy, protein rich and very flavorful pink lentil dal with red beet!
This one pot recipe takes 30 minutes, is vegetarian and dairy free.
Dal, also spelled daal, dahl or dhal is a South Asian – India dish that uses dried, split pulses like lentils or peas, and/or beans that simmer in liquid for a quick, easy and well seasoned stew.
Bangladesh and India are the largest producers of pulses in the world!
As with most Indian dishes, this recipe is spice forward and I am using 6 spices.
Most of which you already have on hand like curry powder, onion and garlic powder.
After the spices toast in the oil, the lentils are added and vegetable broth.
Lentils and legumes are my favorite source of plant protein.
Red lentils are so versatile, the cheaper alternative and cook quickly.
These small yet powerful legumes have powerful health benefits including aiding in heart health and helps with healthy gut bacteria.
Since lentils cook quite quickly in liquid, this dish comes together in minutes.
Red lentils specifically are very creamy but to amp up that richness even more, full fat coconut milk is added.
To make this pretty dish pink, I add grated red beet!
Not only does it add more visual intrigue but it also adds more nutritional value.
Beets are packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties.
These beautiful jewel toned beets help keep our blood pressure in check, can improve athletic performance, improve digestive health and more!
You can also use golden beets!
Please leave your review for this pink lentil dal recipe in the comment section below.
Steps
1 Done | Make The Lentil DalHeat a large skillet over high heat then add the olive oil. Lower the heat to medium-low, add the finely diced onion and sauté for about 1 minute. Next, add the garlic, ginger, the spices, salt and pepper. Toast in the hot oil for a couple of minutes then add the rinsed red lentils. Toss to combine. Add the vegetable broth, coconut milk, stir to combine then cover and simmer for 10 minutes. |
2 Done | Add Grated BeetsAdd the grated beets and stir to combine. Lastly, add the coconut aminos, the juice of 1 lemon, stir to combine and give it a taste. Adjust seasoning if needed. |
3 Done | ServeLadle into warm bowls and garnish with fresh cilantro. Serve with warm naan bread. Store any leftovers in an air-tight container in the refrigerator for up to 4 days. |
