I love this recipe from Ela Vegan (link below)! I’ve made it several times and it never disappoints.
1 1/2 cups dry red lentils
1 large carrot finely diced
1 bunch of spinach
1 small bell pepper
1 large onion, chopped
4 cloves of garlic, minced
1 tablespoon of fresh ginger, minced
3 cups vegetable broth or water
1 cup canned coconut milk
1 1/2 teaspoon ground cumin
1 tablespoon curry powder
1/2 tablespoon sweetener of choice
1 teaspoon ground turmeric
1 teaspoon paprika
Sea salt and black pepper to taste
1/3 teaspoon red pepper flakes (optional)
Rinse lentils under running water. Chop the onion, garlic, ginger, bell pepper, and carrot.
Add to a pot and sauté onion for about 3-4 minutes over medium heat. Add ginger, garlic, carrot, and bell pepper.
Add all spices, sweetener, lentils, and vegetable broth or water. Bring to a boil and let simmer for about 10 minutes.
Finally, add coconut milk and cook for a further 5 minutes or until the desired thickness of the dahl is reached.
Season with black pepper and salt. Taste and adjust the seasonings as needed.
Serve warm with brown basmati rice, potatoes, or naan (flatbread) and garnish with fresh herbs.