I have been busy over the past weekend as it was the Chinese New Year. It’s a time for celebration, as well as time to catch up with your family and friends. In the past few days, I spent most of my time inside the kitchen testing out some new recipes and whipping up some comforting vegan dishes for my family and friends who came to visit me during the holiday. This comforting dahl dinner plate is a winner among all the dishes that everyone love it! It’s so simple, delicious, nutritious (filled with plant-based protein) and gave you a warm hearty feeling during the cooler days. I kept the leftovers in the fridge and heat it with some chopped tempeh the next day, and it was absolutely amazing! This dish is definitely a perfect meal prep idea you would like to make ahead and pack it in your lunch box. It pairs perfectly with brown rice, sourdough bread (I had it with the miso seaweed gluten-free sourdough from Sourdough Diary) and buckwheat noodles!
2-3 servings
Ingredients:
1 cup red split lentils
3 cup water
1/2 red onion (chopped)
1/2 tsp garlic powder
1 tsp curry powder
1/2 tsp cumin powder
1 tsp dried parsley
1/2 tsp turmeric
1-2 Tbsp liquid amino/ coconut amino
Pinch of black pepper
Any veggies of your choice (here I used yellow capsicum) (optional)
1/2 block tempeh or extra firm tofu (chopped) (optional but highly recommended)
Direction:
- Heat a pot under medium heat, sautéed the onion with a splash of water until the onion become soften and caramelised.
- Add 3 cups of water and 1 cup of red split lentils to the pot, bring to a boil. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
- Once the water has boiled, turn to low heat. Add the seasonings, spices and vegetables to the pot, stir until everything is incorporated. Cover and let it simmer for around 15 minutes or until the mixture is thickened and somewhat “starchy”.
- Once the mixture is thickened, taste it and adjust the seasoning if necessary. Serve with sourdough bread, brown rice or noodles. Enjoy!
