This Red Lentil Curry is perfect for a quick and super nutritious dinner.

A delicious vegan meal that blends in perfectly with autumn as the days start to get colder.

It really is comfort food!

Serve with rice or a good piece of naan bread. Oh how wonderful!

Whether children or adults, this recipe is a success and will impress the whole family.

Ready to take some notes?

In need of a snack? This Sweet Corn in the Oven is so tasty and super easy!

How to make this Red Lentil Dahl?

This curry is made like a stew, so just follow the proccess and you’ll nail it.

Start by sauteing the onion, garlic and ginger, add the necessary spices and finish with a dose of liquid, which in this case is coconut milk.

Then just mix it well and cover it until it starts to thicken, so that the lentils cook and absorb part of the liquid.

For this recipe you’ll need:

• Olive oil
• Onion
• Cumin seeds
• Garlic cloves
• Ginger
• Tumeric
• Cumin powder
• Paprika
• Tomato paste
• Red lentils
• Coconut milk
• Salt
• Coriander

What are the tricks to nail this Red Lentil Dahl?

1. Use red lentils as the cooking time is very fast and they do not need to be soaked. If you use another type of lentils, recipe times will change drastically.
2. The tomato paste adds extra flavor to the stew and it adds some nice acidity to it.
3. Coconut milk is essential for the lentils to cook and of course, they are essential to get the perfect flavor and consistency.

Let’s check the step by step?

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Red Lentil Dahl

This Red Lentil Curry is perfect for a quick and super nutritious dinner. A delicious vegan meal that blends in perfectly with autumn as the days start to get colder.

Keyword bolachas vegan, comfort food, curry, curry recipe, dahl, Healthy food, healthy recipes, red lentil dahl

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 portions

Ingredients

• A drizzle of olive oil
• 1 chopped onion
• 1 tsp cumin seeds
• 2 cloves chopped garlic
• 1 slice grated ginge about 1 cm
• 2 tsp tumeric
• 1 tsp cumin powder
• 1 tsp paprika
• ½ tbsp tomato paste
• 1 cup red lentils
• 1 can coconut milk
• Salt to taste
• Salt to taste

Instructions

• Coloquem o azeite numa panela, juntem a cebola e os cominhos inteiros e refoguem.
• Juntem o alho e o gengibre e refoguem por mais um bocadinho.
• Acrescentem os temperos e mexam bem.
• Adicionem o concentrado de tomate e voltem a mexer.
• Juntem as lentilhas e o leite de coco.
• Acrescentem o sal e mexam bem.
• Tapem até que as lentilhas estejam cozidas.
• Polvilhem com coentros e sirvam.

Notes

Podem juntar malaguetas picadas ou chilli seco para dar um toque picante.

Sirvam com arroz ou pão naan.

Fica maravilhoso de colocarem algumas gotas de limão e servirem com um pouco de iogurte natural (que poderá ser vegan). 

Para ficarem a par de todas as novidades sigam-me nas minhas redes sociais. 

Actually, it wasn’t just the carrots… I also discovered the best trick to make the humus even more creamy and delicious.

Don’t you believe it? Keep reading, I’ve tried it and it turns out to be a wonder!

I’ve mentioned several times that I’m not a vegan, nor a vegetarian, but I love to try new recipes.

Vegan and vegetarian recipes are no exception, since I love veggie based meals.

Actually, I think it’s quite convenient to cook vegetarian food, since I usually have fresh vegetables in the fridge.

Be it preparing them in a wok, adding them to a portion of rice or even putting a good dose of vegetables in the oven. For me, there is nothing more practical.

Do you want more vegetarian recipe ideas? Take a look at these Vegetarian Jackfruit Tacos, which are to drool for!

How to make these caramelized carrots with humus and pomegranate?

It’s very easy and the quickest and most practical way to make this recipe is to divide it in 3 parts:

1. The humus, which you can make with the help of a kitchen robot, a food processor or even with a blender.
2. The caramelized carrots, which are wonderful. Just prepare your frying pan with olive oil and let it warm up very well. Now you are ready to start the whole process.
3. The toppings, which give an immense texture to this dish, adding flavor. A mixture of sweet and salty, which matches perfectly.

If you divide the recipe in the 3 different stages, it will be much easier to organize and this way your kitchen does not become a pandemonium.

For this recipe you’ll need:

For the humus:

• Chickpeas (either tinned, bottled or cooked at home)
• Aquafaba (also known as the grain cooking water)
• Lemon
• Olive oil
• Paprika
• Cumin
• Tahini
• Garlic cloves
• Salt
• Pepper
• Chopped coriander

For the carrots:

• Carrots
• Olive oil
• Salt
• Lemon zest
• Water
• Maple Syrup

For the toppings:

• Olive oil
• Previously peeled pomegranate
• Sesame seeds
• Tahini
• Coriander

What are the tricks to make these caramelized carrots with humus and pomegranate? 

I love telling you my tricks!! ahah

For the carrots, the great trick is to cook the carrots at high temperature. This way, the carrots will be toasted and crispy, without being completely cooking.

In order to get the carrots to cook evenly, you should tilt the pan from time to time, so that you can collect spoonfuls of the oil.

Then just water the carrots with this olive oil and repeat the process several times until they are just ready.

For them to caramelize, you must add the water with the maple syrup and water the carrots with this mixture, more or less in the middle of cooking. They become super tasty, with a beautiful color and a glow to make you drool.

To add even more flavor, just sprinkle with some lemon zest, which will contrast perfectly with the caramelized flavor.

As for humus, the great trick is to know how to season it well so that it has a lot of flavor: lemon, garlic, tahini, coriander, spices… All these ingredients are essential for your humus to stand out.

But that’s not all! Do you want to make a very creamy humus? Use a kitchen robot or a powerful food processor, so you can grind the grain very well until it forms a paste.

Then, just add a little bit of aquafaba to the mixture and grind it again. The cooking water of the grain will help the humus to become extra creamy! And yes, it really works!

Finally, the combination of the salty tahini with the sweet pomegranate will help to compose this dish and make it even more delicious and fresh.

Ready to check the full recipe?

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Caramelized Carrots with Humus and Pomegranate

These caramelized carrots with humus and pomegranate are perfect to have in the fridge and eat at any time, either as a full meal or for a satiating snack. They are also great to surprise your friends!

Keyword caramelized carrots, caramelized carrots with humus and pomegranate, fit, full meal, Healthy food, húmus, pomegranate, Snacks, vegan, veggie

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 portions

Ingredients

For the humus

• 1 bottle  chickpeas (can also be tinned or cooked at home)
• ½ cup aquafaba
• Juice of 1 lemon
• 2 tbsp olive oil
• 2 tsp  paprika
• 2 tsp  Cumin
• 1 tbsp  tahini
• 2 cloves  garlic
• Salt to taste
• Pepper to taste
• A spoonful of chopped coriander

For the caramelized carrots

• 8 a 10 medium carrots
• 2  tbsp olive oil
• Zest of 1 lemon
• 2  tbsp water
• 1  tbsp Maple Syrup

For the toppings

• 1 thread olive oil
• ½ previously peeled pomegranate
• Sesame seeds to taste for sprinkling
• Tahini to taste for sprinkling
• Coriander to taste for sprinkling

Instructions

For the humus

• Put all the humus ingredients in a kitchen robot or a powerful blender with the exception of aquafaba and shred at full power for 1 min.
• With the help of a spatula, clean the walls of the blender and pulse again for a few more seconds, until you get a homogeneous paste with few lumps.
• Add the aquafaba, little by little and keep pulsing each time you add more aquafaba. Use the necessary aquafaba until you obtain a creamy and homogeneous consistency.
• Reserve.

For the caramelized carrots

• Place the olive oil in a frying pan and heat to maximum temperature.
• As soon as the oil is very hot, add the carrots previously peeled and cut into quarters longitudinally.
• Cook the carrots for about 5 min on each side or until they start to show cooking marks.
• While the carrots are cooking, tip the frying pan and with the help of a spoon, collect the oil and water over the carrots.
• Repeat this process constantly, until all the parts are cooked and crispy.
• In a bowl, mix the water with the maple syrup, stir well and water the carrots so that they caramelize.
• Tilt the frying pan again and water them with spoonfuls of the sauce.
• Turn off the heat and sprinkle with lemon zest.

For the toppings and putting your dish together

• Peel the pomegranates and chop the coriander.
• Place the humus on a plate or in a large bowl, with the carrots on top.
• Drizzle with a thread of olive oil and spread the pomegranate.
• Drizzle with tahini and sprinkle with sesame seeds.
• Finally, sprinkle with chopped coriander and serve.

Notes

They can add baked peppers, dried tomatoes, spinach or beets to the humus and thus become a colorful and full of flavor humus. 

 

As for caramelization, you can use this process for most vegetables, especially if they have a harder composition, because they will become super crispy.

 

Use aromatic herbs, any of your preferences. The more aromatic, the better.

 

Another wonderful combination is eggplant paste drizzled with tahini and pomegranate. It's an amazing dish and I dare you to try it.

Para ficarem a par de todas as novidades sigam-me nas minhas redes sociais.