Recipe: Root Vegetable Dahl

Root Vegetable Dahl

October 20, 2021 by Allie Buxton

---

A warm, comforting meal for cooler evenings. Making use of the beautiful root vegetables in season, this dish is vibrant in colour, and sweet and creamy in flavour.

JUMP TO RECIPE

Root Vegetable Dahl

This dish comes together in about 30 minutes and is even better the next day as leftovers. You can use whatever root vegetables and greens you have on hand. Some favourites are carrots, turnips, beets, kohlrabi, kale, and spinach. Grated sweet potato or squash would also be delicious. Serve with brown basmati, naan, or mix it up with another whole grain.

INGREDIENTS FOR ROOT VEGETABLE DAHL

• Red lentils

• Coconut milk

• Vegetable stock

• Root vegetables: carrots, beets, turnip, kohlrabi, or parsnips

• Onion: red or white

• Greens: spinach, kale, or chard

• Spices: garlic, fresh or dried ginger, red chili or dried chili flakes, cumin, coriander, turmeric, cinnamon, mustard powder

• Salt

• Olive oil or ghee

HOW TO MAKE

The ingredients come together in about 10 minutes, with another 15-20 minutes on the stovetop.

Step 1: Grate the garlic, onion, garlic, and chili together.

Step 2: Heat a large saucepan on medium heat. Add a splash of olive oil and sautee onion mixture for about 5 minutes, until soft.

Step 3: Add dried spices to the onion mixture and let toast for 1-2 minutes until fragrant.

Step 4: Add red lentils, coconut milk, and vegetable stock. Cook at a low simmer.

Step 5: Grate the root vegetables and add them to the saucepan. Cook for 20-25 minutes until the lentils and vegetables are soft.

Step 6: Remove from the heat and stir in the chopped greens.

Step 7: Top will cilantro or parsley, yogurt, a squeeze of lemon, or your favorite chutney.

Serve with brown basmati rice or naan.

Enjoyed this recipe?

Leave a comment below!

Also, don’t forget to follow along on Instagram and Facebook so you don’t miss a thing!

Print

With ImageWithout Image

Root Vegetable Dahl

Author: Allie Buxton

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

A warm, comforting meal for cooler evenings. Making use of the beautiful root vegetables in season, this dish is vibrant in colour, and sweet and creamy in flavour. It comes together in about 30 minutes and is even better the next day as leftovers. Serve with brown basmati rice or naan.

Ingredients

• 2 garlic cloves
• 1-inch fresh ginger (or 1 tsp dried ginger)
• 1 small red chili (or 1 tsp red chili flakes)
• 1 onion, peeled
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp ground turmeric
• 1 tsp cinnamon
• 1.5 tsp mustard powder
• 1 cup red lentils, washed
• 1 400 mL can coconut milk
• 3 medium carrots
• 3 medium beets or turnips
• 2 large handfuls chopped kale or spinach
• Splash olive oil

Instructions

1. Grate the garlic, onion, garlic, and chili together.
2. Heat a large saucepan on medium heat. Add a splash of olive oil and sautee onion mixture for about 5 minutes, until soft.
3. Add dried spices to the onion mixture and let toast for 1-2 minutes until fragrant.
4. Add red lentils, coconut milk, and vegetable stock. Cook at a low simmer.
5. Grate the root vegetables and add them to the saucepan. Cook for 20-25 minutes until the lentils and vegetables are soft.
6. Remove from the heat and stir in the chopped greens.
7. Top will cilantro or parsley, yogurt, a squeeze of lemon, or your favorite chutney.

Notes:

Substitutions:

• Swap out the carrots and beets for turnips, kohlrabi, or parsnips
• Try with farro, couscous, or roti instead of naan or basmati rice