Print Options:

Red lentil dal with lemon swirl

Discover a flavorful twist on classic dal with this Red Lentil Dal with Lemon Swirl. Quick, nutritious, and bursting with spices, this dish is a delightful blend of comfort and freshness. Perfect for busy nights or a wholesome weekend meal.

Tips & Tricks for Perfect Red Lentil Dal

  • Cook Lentils to Perfection: Red lentils cook quickly and don’t require soaking. Rinse them thoroughly before cooking to remove excess starch and ensure a creamy consistency.
  • Spice it Right: Toast the mustard seeds in oil until they start popping to unlock their aromatic flavor. Add curry powder early to enhance the depth of the spices.
  • Lemon Swirl Magic: Add freshly squeezed lemon juice at the end of cooking to retain its zesty flavor. Garnish with a lemon swirl for a visually appealing finish and extra tang.
  • Customize Your Cream: Oat cream adds a velvety texture and keeps the recipe plant-based. For a richer flavor, use low-fat cream or coconut cream.
  • Tomato Boost: Use fresh, ripe tomatoes for a bright and juicy touch. If tomatoes are out of season, canned tomatoes work as a great substitute.
  • Serving Suggestions: Serve this dal over basmati rice, quinoa, or with warm naan bread. Top with chopped cilantro for a burst of color and flavor.
  • Make it Your Own: Add more vegetables like spinach, carrots, or zucchini for added nutrition and variety.
Cuisine
Difficulty Beginner
Time
Cook Time: 30 mins Total Time: 30 mins
Servings 2
Calories 448 kcal per servings
Description

This Red Lentil Dal with Lemon Swirl is a hearty, comforting dish packed with vibrant flavors and wholesome ingredients. Tender red lentils simmered in a spiced tomato and vegetable broth create a creamy, protein-rich base, while a swirl of zesty lemon adds a refreshing tang to every bite. Fresh tomatoes and a sprinkle of cilantro complete this simple yet flavorful meal, perfect for weeknight dinners or as a healthy, plant-based option.

Ingredients
    Main Ingredients
  • 150 Grams Red lentils
  • 200 Grams Tomatoes
  • 150 Milliliters Oat cream or low fat cream
  • 400 Milliliters Vegetable broth
  • 2 Piece Lemons
  • 0.5 Piece Onion
    • Spices
  • 2 Tablespoon Tomato paste
  • 0.5 Tablespoon Mustard seeds
  • 0.5 Tablespoon Neutral Oil
  • Cilantro
  • Curry powder
  • Salt
  • Pepper
Instructions

  1. Start by preparing the lentils. Rinse them thoroughly under cold water until the water runs clear, then set them aside to drain. This step removes excess starch and ensures the lentils cook evenly.

  2. Next, prepare the onion by peeling and finely dicing it into small cubes. Heat the oil in a pan over medium heat. Once the oil is hot, add the diced onion and sauté it for about 3 minutes, stirring occasionally, until it turns translucent and soft.

  3. Add the mustard seeds to the pan with the sautéed onion. Let the seeds toast for around 4 minutes until they start to pop and release their aroma. Stir frequently to prevent them from burning.

  4. Add the curry powder and tomato paste to the pan. Stir them into the onion and mustard seed mixture, allowing the spices and paste to sauté briefly for about 1 minute. This will intensify their flavor.

  5. Now, add almost all of the tomatoes (diced) to the pan, reserving the rest for garnish. Stir the tomatoes into the onion mixture and cook for 2–3 minutes until they soften slightly.

  6. Stir in the drained lentils, vegetable broth, and 125 ml of the oat cream. Mix everything well, then bring the mixture to a boil. Once it starts boiling, reduce the heat to low and let it simmer for about 10 minutes. Stir occasionally to prevent sticking and ensure even cooking.

  7. While the lentils are simmering, prepare the lemon and the remaining garnish. Wash the lemon, then finely grate the zest and juice the lemon into a small bowl. Set the zest aside for the lemon-infused cream and the dal.

  8. Mix the remaining 25 ml of oat cream with the lemon zest in a separate bowl to create a tangy lemon cream for topping. Dice the remaining tomatoes if not already done and set them aside for garnish.

  9. Once the lentils are tender and the dal has thickened slightly, stir in the lemon juice. Allow the dal to warm through for an additional 2 minutes, then season to taste with salt and pepper.

  10. To serve, ladle the dal into bowls. Top each serving with a dollop of the lemon-infused cream, the remaining diced tomatoes, and a sprinkle of freshly chopped cilantro.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 448kcal
% Daily Value *
Total Fat 11.7g18%
Saturated Fat 4.2g22%
Total Carbohydrate 52.7g18%
Dietary Fiber 9.9g40%
Sugars 7.6g
Protein 22.6g46%

* These values are indicative. The calories may vary depending on the ingredients you buy.