One Pot Red Lentil Dal

Name: One Pot Red Lentil Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: 1 tablespoon olive oil; 1 onion; 2 cloves of garlic; 1 tablespoon fresh ginger, or 2 teaspoons dried; 1 teaspoon curry powder; 1 teaspoon cumin; 1 teaspoon coriander; ½ teaspoon tandoori masala; ½ teaspoon turmeric; ½ teaspoon salt; 3 cups of stock (your choice); 1 ½ cups red lentils; 15 ounces canned diced tomatoes with juices; 1 ½ cup basmati rice

Budget Bites || ||

This red lentil dal recipe is cheap, vegan and made in one pot for easy cleanup! Perfect for meal prep, makes 6 servings and you can freeze it.

It was only a few years ago when my good friends took me out for Indian food for the first time. I had never tried it before, and was a little nervous! With their help picking out a dish, I had a great experience and now Indian is one of my fav cuisines.

I had been craving a curry dish for a few weeks, and found this recipe. We are also experimenting with eating less meat, and lentils are amazingly high in protein, iron, folate, potassium and fibre!

Lentils are also cheap! This recipe comes in at less $1 per person! Including the rice it is $0.98 per serving. This recipe serves 6 or so, but it keeps well in the fridge for 4-5 days or you can freeze it in portions for 3-4 months. Perfect for meal planning!

Ingredients & Cost

1 tablespoon olive oil $0.05
1 onion $0.30
2 cloves of garlic $0.08
1 tablespoon fresh ginger, or 2 teaspoons dried $0.08
1 teaspoon curry powder 2g $0.01
1 teaspoon cumin 2g $0.05
1 teaspoon coriander 2g $0.33
½ teaspoon tandoori masala 0.5g $0.01
½ teaspoon turmeric 0.5g $0.03
½ teaspoon salt $0.01
3 cups of stock (your choice) $1.69
1 ½ cups red lentils $0.95
15 ounces canned diced tomatoes with juices $0.75
1 ½ cup basmati rice $1.53
TOTAL $5.87 $0.98 per person!

See other Budget Recipes!

One Pot Red Lentil Dal

Yield: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This red lentil dal recipe is cheap, vegan and made in one pot for easy cleanup! Perfect for meal prep, makes 6 servings and you can freeze it.

Ingredients

1 tablespoon olive oil
1 onion
2 cloves of garlic
1 tablespoon fresh ginger, or 2 teaspoons dried
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon tandoori masala
½ teaspoon turmeric
½ teaspoon salt
3 cups of stock (your choice)
1 ½ cups red lentils
15 ounces canned diced tomatoes with juices
1 ½ cup basmati rice

Instructions

Heat oil in a large pot (a cast iron one works great!) and dice the onion. Saute the onion until soft and translucent, about 5-7 minutes.
Add the garlic and ginger to the onions and cook for about 1 minute. Add extra oil if necessary.
Add all the spices and stir into the onions until they are coated for about 1-2 minutes. Watch them closely so it doesn’t burn.
Add one cup of stock and scrape the spices off the bottom of the pan.
Add the rest of the stock, lentils and diced tomatoes.
Cover and bring to a simmer. Cook covered for about 30 minutes, stirring occasionally.
While it’s simmering, cook your rice.
Serve with rice and naan bread!

Notes

Store in the fridge for 3-4 days, it reheats well! You can also freeze it for up to 4 months.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 219Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 575mgCarbohydrates: 36gFiber: 6gSugar: 10gProtein: 10g

For informational purposes only.