1-Pot Green Lentils Recipe

This healthy, one-pot Indian lentil recipe is loaded with plant-based protein and nutrients, but it’s super comforting, comforting, flavorful, satisfying, and cooks up in under 40 minutes—ready to impress friends and family with naan bread. the rice

Comforting, creamy, and satisfying are adjectives that describe most of the recipes on my blog. However, every time I have a food craving I turn to a dish that is comforting and super satisfying yet easy to make is this one-pot lentil recipe!

What is pulse?

If you’re not very familiar with Indian cuisine, dal (also spelled dahl, dal and jhal) refers not only to lentils but also to a fragrant, creamy, comforting soup or stew-like dish starring them (or sometimes other pulses) e.g. split peas and beans). aka lentils.

Not only is it loaded with flavor, it’s cheap to make and packed with nutritious and healthy ingredients. So it’s no surprise that it’s a crowd-pleasing staple in India. And when I shared a Red lentilsI’m focusing on a brown or green lentil this time.

Combined with the aromatic trifecta of creamy canned coconut milk, onion, garlic, and ginger, and plenty of warm Indian spices, this Indian lentil dish is packed with flavor while being gluten-free, dairy-free, vegan, vegetarian, and super. Also satisfying, it’s even food-prep friendly, so get ready to make big batches!

Are pulses healthy?

The main ingredient in this Indian dal recipe is lentils which, while extremely inexpensive, are loaded with plant-based protein, fiber, resistant starch, antioxidants, and several vitamins and minerals (such as B vitamins and iron).

Combined with the many benefits provided by ingredients like carrots, ginger, garlic and turmeric – these lentils will nourish your body and soul!

In fact, you can learn more about the health benefits of curry here, such as dishes ready to knock out Indian Pumpkin Curry, Sweet potato curry, Vegetable curry with coconut milk, and Chickpea Eggplant Curry.

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While this lentil recipe may not be a 5-ingredient recipe, it’s easy, inexpensive, and made with mostly pantry-friendly ingredients you probably already have in your kitchen.

• Lentils: Use green lentils (like mine) or brown lentils. Pui lentils take longer to cook and red lentils will be mushy.
• Carrots: Alternatively, use sweet potato or butternut squash.
• Fragrance: This aromatic green lentil recipe uses garlic, onion (or shallots) and ginger for a complex flavor.
• Chilli: I use a cayenne pepper for heat. However, you can reduce or eliminate it.
• Oil: I like coconut oil, but you can use a neutral oil. For an oil-free version, use a little vegetable broth.
• Spices: Curries like this green lentil curry are as delicious as they come, thanks to the careful selection of spices/seasonings. For this easy dal recipe, I used:
  • cumin
  • curry masala
  • yellow
  • ground coriander
  • salt
  • Bell pepper
• Vegetable Broth: Use high quality vegetable stock (regular or low sodium).
• Coconut Milk: Full-fat canned coconut milk (or dairy-free cream) is the key to a rich and creamy vegan lentil dish. If you can’t use that, I recommend a vegan cream, like oat cream, soy cream, etc.

What else can I add to this lentil recipe?

Indian pulses are one of those dishes that vary between regions and even within families. This version is simple and great for beginners, but also a perfect base for adding and customizing.

• More spices/condiments: Herbs and spices are the easiest way to add complex flavors to this Indian dal recipe. Add a pinch and increase the taste.
  • garam masala
  • cinnamon
  • mustard seeds
  • curry leaves
• Sweetener: A little sugar or maple syrup will balance the spice and bitterness.
• Lemon: Add a lime/lemon juice while serving to brighten the taste.
• Vegetables: You can add lots of vegetables to this green lentil recipe, including
  • cauliflower
  • Peas (added at the end)
  • Mushrooms (thinly sliced)
  • Zucchini (thinly sliced)
  • Tomatoes (chopped)
  • Chilli (finely chopped)
  • Spinach/kale (added in last few minutes)
• Quick/quick: (Tempered Spices): Saute temper cumin, mustard, garlic and powdered curry leaves or dry chillies in oil until deep and fragrant, then pour over the lentils when serving.

Read the recipe card below for this Full ingredient list, Measurements, full recipe method, and nutrition information.

How to make lentils?

• First, sort and wash the lentils, removing any mushy ones.

I like to soak the lentils in lukewarm water for 15 minutes, as this makes them more easily digestible.

• Meanwhile, finely chop the carrot, onion, pepper, ginger and garlic.
• In a large saucepan or pot, heat oil over medium heat. Once hot, add chopped onion and fry for 3-4 minutes. Then add chilli, ginger, garlic and carrot. Stir and reduce heat.
• Next, add all the spices, lentils and 3 cups of vegetable broth. Stir, bring to a boil and let it simmer for about 15 minutes.

For even more flavor, stir-fry the spices in the pan with a little more oil for 1 minute (until deep and fragrant) before adding the lentils and stock.

• Stir in the canned coconut milk and cook for about 10-15 minutes until the lentils have thickened and reduced slightly.

Before serving, give the dal a final taste and adjust the seasonings to your liking. Then serve, optionally garnished with non-dairy yogurt, crispy onions and/or fresh parsley.

What to serve with Indian Dal?

This green lentil dish doesn’t need more than enough sides to satisfy you. However, you can enjoy it with:

Storage instructions

shop: Store any leftovers in an airtight container in the refrigerator for 3-5 days. As a bonus, these lentils taste even better on the second day!

freeze: You can freeze the lentils in a large freezer-safe container or store them separately in portions for up to 3 months (best done before adding the coconut milk). Leave to defrost in the refrigerator overnight before reheating.

Reheat: Use stovetop or microwave to reheat until hot. If it’s thick, add broth or a splash of dairy-free milk.

FAQs

Can I use other types of lentils to make lentils?

I love making green lentils; These lentils are easy to cook and tender while still keeping their shape. However, you can use most types of lentils to make homemade dal.

Just remember that other lentils will need to adjust the cooking time, and the texture will be different. that is, Red lentils mushy, black lentils will be tough etc.

Can I make instant pot lentils?

Start by using the SAUTE function on your Instant Pot for steps 1-3. Then, add the spices, lentils and just 2 cups of stock and close the lid. Cook it for 12 minutes on manual high pressure. When it’s ready, leave it to release the pressure normally for 10 minutes, then flush to release the remaining pressure. Stir in the coconut milk and saute for 1-2 minutes longer to thicken. Then taste, adjust, and serve!

Can I make green lentils in a slow-cooker?

Although the lentils will be more tender, this is possible. Start by using the stovetop for the sauté step. Then transfer to the crock pot, add the remaining ingredients (except the coconut milk) and cook covered for 5-6 hours, stirring the coconut milk at the end.

Recipe notes and tips

• Adjust the texture: If you want a mixture of whole and spiced lentils, use a masher/immersion blender to get it to your desired consistency.
• Taste is mild: You can change all the spice levels including reducing/increasing the spice/chili.
• For maximum taste, no additional ingredients: Saute the spices in some oil/roasted vegetables until fragrant before adding the liquid to the pan. Also, browning the onions slightly and deglazing the pan will add a lot of depth to the base of the lentils.

More vegan lentil recipes

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