Description
This Coconut Red Lentil Dahl is a comforting and nutritious Indian-inspired dish featuring tender red lentils simmered in creamy coconut milk with aromatic spices. Perfectly seasoned and easy to prepare, it’s a wholesome vegan meal that can be served on its own or over rice for added heartiness.
Ingredients
Scale
Main Ingredients
- 1 tbsp coconut oil or olive oil
- 2 medium white or yellow onions, diced (approx. 4 cups)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and minced
- 1 tbsp mild yellow curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp black pepper
- 1 tsp sea salt
- 1/2 tsp red pepper flakes
- 2 cups (375 g) dry red lentils
- 1 can (14 oz) full-fat coconut milk
- 3 cups water or vegetable broth
- Fresh cilantro, for serving
- Cooked jasmine, basmati, or brown rice (optional)
Instructions
- Heat oil and sauté aromatics: Heat coconut oil in a large pot over medium heat. Add diced onions, minced garlic, and fresh ginger. Sauté for 5-10 minutes, stirring occasionally, until the onions become soft and translucent.
- Toast spices: Stir in the curry powder, turmeric, coriander, black pepper, sea salt, and red pepper flakes. Cook the spices for 1-2 minutes to release their fragrance and deepen the flavors.
- Add lentils and liquids: Pour in the red lentils, coconut milk, and water or vegetable broth. Stir well to combine all ingredients evenly.
- Simmer until tender: Reduce heat to low-medium and simmer the mixture uncovered for 25-30 minutes. Stir occasionally to prevent sticking and ensure even cooking until the lentils are tender and the dahl is creamy.
- Serve: Spoon the hot dahl into bowls and garnish with fresh cilantro. Optionally, serve over cooked jasmine, basmati, or brown rice for a more filling meal.
Notes
- For a thinner consistency, add more water or vegetable broth while simmering.
- You can substitute olive oil if you prefer a less coconut-forward flavor.
- Adjust red pepper flakes to control the heat level.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of water to loosen the texture.
- Use vegetable broth instead of water for deeper flavor.
