This cozy, colorful beetroot dal recipe brings together nourishing lentils, earthy spices, and the natural sweetness of beetroot for a comforting, protein-packed plant-based dish. It’s vibrant enough for a dinner party and easy enough for weeknight cooking. Craving more wholesome vegan meals? Try our creamy Vegan Asparagus and Mushroom Pasta or the bold, flavorful Tempeh Kecap Recipe for a savory twist. Curious about beetroot’s benefits? This Healthline article breaks down why it’s great for heart health, energy, and more.
Ingredients:
- 1 cup red lentils
- 1 small beetroot, peeled and grated
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 piece of ginger (about 2 cm), grated
- 1 tomato, chopped (or ½ cup crushed tomatoes)
- ½ teaspoon turmeric
- 1 teaspoon curry powder
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 ½ cups water or vegetable broth
- 1 tablespoon coconut oil (or olive oil)
- Fresh parsley or cilantro for garnish
- Juice of ½ lemon
Instructions:
- Prepare the Lentils – Rinse the red lentils several times until the water runs clear. Set aside.
- Sauté the Vegetables – Heat the coconut oil in a large pot. Add the onion and sauté for 3-4 minutes until softened.
- Add Spices & Aromatics – Stir in the garlic, ginger, turmeric, curry powder, cumin, and coriander. Cook for another minute to release the flavors.
- Incorporate the Beetroot & Tomatoes – Add the grated beetroot and chopped tomato. Stir well and let cook for 2-3 minutes.
- Cook the Lentils – Mix in the rinsed lentils, then pour in the water or broth. Cover and let it simmer on low heat for 20-25 minutes until the lentils are soft and the mixture is creamy.
- Final Touches – Stir in salt, black pepper, and lemon juice. Let it simmer for another 2-3 minutes.
- Serving – Garnish with fresh parsley or cilantro and serve with gluten-free flatbread or rice.
✨ Tip: This dal tastes even better the next day! It can be stored in the fridge for up to 3 days.
