Description
This Coconut Red Lentil Dahl is a comforting, flavorful Indian-inspired dish made with red lentils simmered in creamy coconut milk and aromatic spices. Perfect as a wholesome, protein-rich meal, it is vegan, gluten-free, and easy to prepare in about 40 minutes. Serve it on its own or over rice for a satisfying dinner.
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
For Serving
- Fresh cilantro, for serving
- Cooked jasmine, basmati, or brown rice (optional)
Instructions
- Heat the aromatics: Heat coconut oil in a large pot over medium heat. Add diced onions, minced garlic, and fresh ginger. Sauté for 5-10 minutes until the onions become soft, translucent, and fragrant.
- Toast the spices: Stir in yellow curry powder, ground turmeric, coriander, black pepper, sea salt, and red pepper flakes into the pot. Cook for 1-2 minutes, stirring constantly to toast the spices and enhance their flavor.
- Add lentils and liquids: Add the dry red lentils, full-fat coconut milk, and water or vegetable broth to the pot. Stir everything well to combine evenly.
- Simmer the dahl: Reduce the heat to low-medium and let the mixture simmer gently for 25-30 minutes. Stir occasionally to prevent sticking, cooking until the lentils are tender and the mixture is creamy.
- Finish and serve: Remove from heat and garnish the dahl with fresh cilantro. Serve hot on its own or over cooked jasmine, basmati, or brown rice for a complete meal.
Notes
- You can substitute olive oil for coconut oil if preferred, but coconut oil adds a richer flavor.
- Use vegetable broth instead of water for extra depth in taste.
- Adjust red pepper flakes to control the heat level.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
- This dahl freezes well for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
