Spicy Red Lentil Dal with Pita Wedges
Transform your weeknight dinner routine with this irresistible Spicy Red Lentil Dal with Pita Wedges! Bursting with vibrant flavors, this hearty dish combines protein-packed red lentils simmered in a fragrant blend of cumin, turmeric, and coriander, enriched with creamy coconut milk and zesty lemon juice. A touch of cayenne pepper adds just the right amount of heat, while fresh cilantro brightens every bite. Paired with oven-baked pita wedges brushed with smoky paprika and olive oil, this comforting yet nutritious meal is perfect for dipping and sharing. With just 45 minutes from prep to table, this easy lentil recipe is a go-to for satisfying vegetarian dinners, plant-based meal prep, or cozy family meals.
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Recipe Information
Ingredients
- 1 cup red lentils
- 3 cups water
- 1 cup coconut milk
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 cup canned diced tomatoes
- 2 tablespoons vegetable oil
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon lemon juice
- 1 teaspoon (adjust to taste) salt
- 4 pieces pita bread
- 2 tablespoons olive oil
- 1 teaspoon paprika
Instructions
Rinse the red lentils in cold water until the water runs clear, then drain and set aside.
In a medium pot, heat 2 tablespoons of vegetable oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped onion and cook, stirring frequently, for 4-5 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.
Add the turmeric, coriander, and cayenne pepper, stirring to coat the onions in the spices.
Pour in the diced tomatoes and cook for 3 minutes, allowing the flavors to meld together.
Add the rinsed lentils, water, and coconut milk to the pot. Stir well and bring to a boil.
Lower the heat to a simmer and cover the pot. Cook for 20 minutes, stirring occasionally, until the lentils are tender and the dal thickens.
Stir in the salt, lemon juice, and chopped cilantro. Adjust seasoning to taste and remove from heat.
While the dal is simmering, prepare the pita wedges. Preheat the oven to 350°F (175°C).
Cut each pita bread into 6 wedges and place them on a baking sheet.
In a small bowl, combine 2 tablespoons of olive oil and 1 teaspoon of paprika. Brush the pita wedges with the mixture.
Bake the pita wedges for 8-10 minutes, or until they are lightly crispy and golden brown.
Serve the Spicy Red Lentil Dal warm, garnished with additional cilantro if desired, alongside the freshly baked pita wedges for dipping.
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3716 mg | 162% | |
| Total Carbohydrate | 216.2 g | 79% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 39.5 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2243 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
