How long does red lentil dal with carrots and peas [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can red lentil dal with carrots and peas [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make red lentil dal with carrots and peas [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does red lentil dal with carrots and peas [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is red lentil dal with carrots and peas [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Red Lentil Dal With Carrots and Peas
[Vegan]

IH By: Ida Hemmingsson-Holl

Author Bio

Creative plant-based dishes for adventurous foodies. Ida Hemmingsson-Holl is the creator of the new food... Read More

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Discover more recipes with these ingredients

Red Lentil Dal With Carrots and Peas [Vegan]

4-5

Dairy Free

Vegan

For a filling and flavorful dinner entrée, try out this red lentil dal. Carrots and green peas swim in a creamy purée of coconut milk, cumin, garlic, coriander, and vegetable broth. Serve this dish with rice if you want to make it even heartier (it is served with black rice... Read More

Ingredients You Need for Red Lentil Dal With Carrots and Peas [Vegan]

1 tablespoon coconut oil
2 large garlic cloves, crushed and pressed
2 medium-sized carrots, sliced
1 1/2 cups dried red lentils
2 teaspoons cumin powder
1 teaspoon coriander seeds, crush before adding to the pan
1 teaspoon curcuma powder
1 cup vegetable broth
2 13.66-ounce cans coconut milk
1 tablespoon tamari (or other soy sauce)
1 cup frozen green peas
Generous bunch of coriander, chopped plus more for garnish
Juice from 1 lime
1/2 cup of water, more if needed

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How to Prepare Red Lentil Dal With Carrots and Peas [Vegan]

Chop/crush all ingredients as needed. Then bring a pan to medium-low heat and melt the coconut oil. Add the garlic and stir until fragrant before adding the carrots, dried lentils, cumin powder, coriander seeds, and curcuma powder. Continue stirring for 1 minute to bring the fragrance out, but do not burn! Add the water, the coconut milk, the vegetable stock and the tamari, and boil on low heat under a lid, stirring once or twice.
After 25 minutes, add the frozen green peas, the chopped coriander, and the lime juice. Taste and add more tamari and lime if needed. Leave for another five minutes before serving.