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.
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.
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Root Vegetable Dahl
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
- Grate the garlic, onion, garlic, and chili together.
- Heat a large saucepan on medium heat. Add a splash of olive oil and sautee onion mixture for about 5 minutes, until soft.
- Add dried spices to the onion mixture and let toast for 1-2 minutes until fragrant.
- Add red lentils, coconut milk, and vegetable stock. Cook at a low simmer.
- Grate the root vegetables and add them to the saucepan. Cook for 20-25 minutes until the lentils and vegetables are soft.
- Remove from the heat and stir in the chopped greens.
- 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