Red Lentil Dahl Without Coconut Milk

This simple dahl comes together in one pot and has a luscious and creamy texture - all while being completely vegan!

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Servings 4

Prep Time 5

Total Time 50

1 tsp whole cumin seeds
½ tsp black mustard seeds
1 yellow onion finely diced
5 cloves garlic minced
5 g (2 tsp) fresh ginger grated
1-2 green chilies such as serrano or jalapeño, minced
1 tbsp tomato paste
2 tsp garam masala
1 tsp ground cumin
½ tsp ground coriander seed
½ tsp ground turmeric
3 medium tomatoes roughly chopped
150 g (1 cup) dried red lentils
750 ml (3 cups) vegetable stock (see note)
1 tbsp soy sauce
1 tsp light brown sugar
50 g (⅓ cup) raw, unsalted cashews soaked in boiling water for at least 1 hour or in cool water overnight
1 tbsp fresh lemon juice

Add the cumin seeds and black mustard seeds to a medium saucepan and set over medium heat. Once the seeds smell fragrant and begin to dance across the pan, add 2 tbsp of neutral oil, the onion and a generous pinch of salt. Cook, stirring frequently, until the onions are softened and are beginning to brown around the edges, about 8-10 minutes.
Add the garlic, ginger and chilies. Cook for another 2-3 minutes, just until fragrant. Then, add in the tomato paste, garam masala, cumin, coriander, turmeric and a few grinds of pepper. Cook for another 1-2 minutes.
Add the tomatoes along with another generous pinch of salt. Cook, stirring every so often, until the tomatoes begin to break down and release a lot of their moisture, about 5 minutes.
Stir in the lentils. Pour over the vegetable stock, add the soy sauce and the brown sugar. Bring to a simmer, reduce the heat to medium-low and cook, stirring every so often, until the lentils are tender and the liquid has been mostly absorbed, about 30 minutes.
Meanwhile, drain the cashews and add them to the jar of a blender along with 60ml (¼ cup) cold water. Blend on high for 1-2 minutes until very smooth. Transfer the cashew cream to a small bowl and set aside.
When the lentils are cooked through, stir in the cashew cream. Remove from the heat and stir in the lemon juice. Taste to adjust for seasoning, adding more salt and pepper if needed. Serve alongside some basmati rice or naan.

I always use unsalted vegetable stock when developing recipes in order to have complete control over the seasoning of the dish. I highly recommend doing the same.

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.