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Meatless Monday: Ready-in-an-Instant Red Lentil Dahl (vegan)

September 4, 2017 Mary 2 Comments

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Instant Red Lentil Dahl

Ready-in-an-Instant Red Lentil Dahl is what you need on those evenings when you are busy and stressing and wondering how you can possibly feed your people without swearing at something.

Those evenings when the siren call of the local fast food take-out signals its way into your distracted brain.

Instant Red Lentil Dahl has you covered.

Go home, dump it into a pot, add water. Bring to boil and wait 20 minutes.

Done.

Serve it with some flatbread and veggies and you have a cheap, nutritious meatless meal without any cussing.

No time for that?

Put it in the slow cooker and the dahl cooks itself.

If you do have a bit of time, you can cook some rice or potatoes (try adding cauliflower and peas) to serve with.

Students in your life?

Pack a jar or two in a care kit to accompany them to campus. (If those students are vegan, no problem – Instant Red Lentil Dahl is, too.)

Happy Monday 🙂 .

5 from 1 vote
Instant Red Lentil Dahl
Print
Ready-in-an-Instant Red Lentil Dahl
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
The spices in this dahl are easy to find in most stores. If you prefer, you can substitute 3 tablespoons of a prepared curry powder for the spice mix, though if possible, I recommend trying the spice mix.
Servings: 6 servings
Author: Mary Gillespie
Ingredients
  • 1 cup / 250 ml uncooked red lentils
  • 3 tablespoons / 45 ml dehydrated onions
  • 1/2 teaspoon / 2.5 ml garlic powder
  • Spice mix see note
  • To cook: 4 cups / 1 liter water or vegetable stock
Instructions
  1. Place lentils, onions, garlic powder and spice mix in a jar. Cover and store until needed.
  2. Best if used within 6 months.
  3. To cook:
  4. Empty lentils into a medium saucepan. Add 4 cups water or vegetable stock. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes. Stir occasionally to prevent sticking.
  5. Serve over rice or potatoes, or with flatbread.
Recipe Notes

!Spice Mix:
1 tablespoon / 15 ml cumin
1-1/2 teaspoons / 7.5 ml coriander
1 teaspoon / 5 ml salt
1 teaspoon / 5 ml cinnamon
1 teaspoon / 5 ml ginger
1 teaspoon / 5 ml paprika
1 teaspoon / 5 ml turmeric
1/2 teaspoon / 2.5 ml mustard powder
1/2 teaspoon / 2.5 ml ground pepper

 

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dinner, DIY, gluten free, make ahead, meatless monday, mixes, slow cooker, vegan, vegetarian

Comments

  1. Lara says

    April 7, 2021 at 8:09 pm

    Love this idea!

    Reply
    • Mary says

      April 8, 2021 at 8:11 pm

      I always have some of this on hand – it’s truly fast food! Thanks for stopping by 🙂

      Reply

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Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

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