Eggplant Red Lentil Dhal (Vegan)

A delicious, nourishing vegan red lentil dhal made with simple ingredients that’s perfect for chilly fall and winter days. 

Happy Monday! I hope your weekend was great. I’m actually enjoying my Monday morning Zoom lecture: You really can’t beat enjoying a nice, slow breakfast before walking the few feet to your bedroom and enjoying your coffee while you listen and write. I’m not a morning person, and I despise having to be somewhere at a particular time when I’d rather be in bed, so it’s been working well for me!

I think this is my last eggplant recipe for awhile. 😉 This eggplant red lentil dhal is a delicious meal to bridge the gap between summer and fall. Speaking of which, happy belated autumnal equinox! Bring on the season of cozy. 

Red lentil dhal is a favourite weeknight dinner of mine, since it’s quick-cooking, satisfying, and flavourful without a lot of effort. The eggplant in this recipe adds a wonderful “meaty” texture, and the coconut milk lends a luxuriousness. I love serving the dhal on rice when I’m in a hurry, but if you want to make this into a spectacular feast, stay tuned for Wednesday’s post, which will be a samosa and cranberry chutney recipe! 

INGREDIENTS YOU’LL NEED 

• Coconut oil, onions, garlic, ginger root, curry powder, turmeric, cinnamon, chili flakes, red bell pepper, eggplant, red lentils, vegetable broth, full-fat coconut milk, and lemon juice. 
• Brown rice, yogurt, and cilantro, for serving. 

STEP BY STEP INSTRUCTIONS

1. Warm the coconut oil in a Dutch oven or large soup pot over medium heat. Add the onion, garlic, ginger, and a small pinch of salt. Cook, stirring occasionally, for about 8 minutes. Add the spices, freshly ground black pepper, and salt. Stir to coat, then add the bell pepper and eggplant. Cook five minutes more. 
2. Add the lentils, vegetable broth, and coconut milk. Bring to a simmer, then turn down heat slightly, cover the pot loosely with the lid, and cook until the lentils have fallen apart and the dhal has thickened. Stir often, as red lentils have a habit of burning in a heartbeat! Add more broth if a thinner dhal is desired. Stir in the lemon juice right before serving.  
3. Serve over rice and/or with naan, chapatti, or samosas, and top with cilantro or mint and yogurt, if desired. I also like serving with a lemon or lime wedge. 

MORE COZY DINNER IDEAS

• Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
• Vegan Eggplant Parmesan Pasta (With Chickpea Flour)
• Vegan Biscuit Pot Pie with White Beans and Mushrooms

I hope you enjoy this eggplant red lentil dhal. If you make it, let me know how you enjoyed it by leaving a comment and rating below. And if you post a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen so that I can see! 

Enjoy!! 

Eggplant Red Lentil Dhal (Vegan)

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★★★★★

5 from 1 reviews

• Author: Allison
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings 1x
• Diet: Vegan

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Description

An easy, healthy, and delicious lentil dhal recipe with eggplant.

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Ingredients

Scale 1x2x3x

• 1 tbsp coconut oil
• 2 cups finely chopped yellow onions
• 3 medium garlic cloves, minced
• 2 tbsp finely minced/grated fresh ginger, or 1/2 tsp dried
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp chili flakes
• 3/4 tsp fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• 1 medium red bell pepper, diced
• 5 cups diced eggplant (1/2-inch dice)
• 1 1/2 cups red lentils
• 3 cups vegetable broth, plus more as needed
• 1 cup full-fat coconut milk
• 2 tbsp freshly squeezed lemon juice

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Instructions

1. Warm the coconut oil in a Dutch oven or large soup pot over medium heat. Add the onion, garlic, ginger, and a small pinch of salt. Cook, stirring occasionally, for about 8 minutes. Add the spices, freshly ground black pepper, and salt. Stir to coat, then add the bell pepper and eggplant. Cook five minutes more.
2. Add the lentils, vegetable broth, and coconut milk. Bring to a simmer, then turn down heat slightly, cover the pot loosely with the lid, and cook until the lentils have fallen apart and the dhal has thickened. Stir often, as red lentils have a habit of burning in a heartbeat! Add more broth if a thinner dhal is desired. Stir in the lemon juice right before serving.
3. Serve over rice and/or with naan, chapatti, or samosas, and top with cilantro or mint and yogurt, if desired. I also like serving with a lemon or lime wedge.

• Category: Lunch, Supper
• Cuisine: Indian

Keywords: vegan eggplant lentil dhal