Look out, taste buds! This vegan red dahl is absolutely AMAZING and is hands-down my favorite plant-based recipe I’ve created. It’s gluten-free as well, so everyone can enjoy this divine creation. Loaded with lentils, this vegan dhal is protein-packed and full of potassium, calcium and zinc. Mmm Mmm.
In a large pot, heat oil, onion, garlic, and spices and cook until onions are semi-translucent.
In a medium pot, add water and potato chunks and bring to a boil, then let simmer until soft. (The water line should be a couple of inches above the potatoes, though they do have a tendency to float around like little icebergs!)
In a medium pot, add water and lentils. (The water line should be a couple of inches above the lentils.)
Cook lentils for roughly 7-10 minutes. (It’s better if they are slightly undercooked because they’ll keep cooking a bit later in the sauce.)
Add coconut milk and crushed tomatoes to medium pot and stir thoroughly.
Drain potatoes and lentils and add them to the medium pot and let simmer for 10 minutes.
Enjoy the little vacation that is about to take place in your mouth!
Some people eat this vegan dish like a soup, but I personally love it served over rice. Also, if you are looking for something that is a little ‘lighter’ try this plant-based Light Red Dhal.
Prep Time:15 minutes
Cook Time:25 Minutes
Keywords: vegan dal, vegan entrée
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