Simple Lentil Dal

vegan and gluten-free dal recipe

I love traditional recipes that are naturally both vegan and gluten-free. Means less work for me when I don’t have to work out substitutions. Anyway, this is a simple version of dal, an Indian staple made with spices and lentils. Serve it up with rice or any gluten-free flatbread.

  • 2 tbs canola oil
  • 3 tsp cumin seeds (whole)
  • 2 tsp red pepper flakes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cup yellow lentils, rinsed
  • 2 cups vegetable stock
  • 2 cups water
  • 1 tsp ground turmeric
  • Fresh coriander leaves

Get the oil heating up in the bottom of a soup pot, and saute the cumin and pepper flakes for just a minute. Then add the onion and garlic. Saute for another minute or two, until the onion starts to soften and get really fragrant.

Now pour in the stock, water, lentils and turmeric. Stir everything through and pop a lid on the pot. Heat up until the mixture is nicely simmering, and let it cook for about half an hour. The lentils should be soft and most of the liquid will be absorbed, making this lovely and thick. Serve up hot, topped with a sprinkling of coriander for garnish.

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