Description
A warm and comforting Coconut Red Lentil Dahl made with fragrant spices, creamy coconut milk, and tender red lentils, perfect as a hearty vegetarian meal served over rice or enjoyed on its own.
Ingredients
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
Optional
- Cooked jasmine, basmati, or brown rice (optional)
Instructions
- Sauté Aromatics: Heat the coconut oil in a large pot over medium heat. Add the diced onions, minced garlic, and ginger. Sauté for 5 to 10 minutes until the onions become soft and translucent, releasing their sweet aroma.
- Toast Spices: Stir in the yellow curry powder, ground turmeric, coriander, black pepper, sea salt, and red pepper flakes. Cook for 1 to 2 minutes to toast the spices, which enhances their flavors and fragrance.
- Add Lentils and Liquids: Pour in the dry red lentils, canned coconut milk, and water or vegetable broth. Stir everything together to combine the ingredients thoroughly.
- Simmer the Dahl: Reduce heat to low-medium and let the mixture simmer gently for 25 to 30 minutes, stirring occasionally. Cook until the lentils are tender and the dahl has thickened to a creamy consistency.
- Serve: Spoon the hot coconut red lentil dahl into bowls and garnish generously with fresh cilantro. Optionally, serve over cooked jasmine, basmati, or brown rice for a more filling meal.
Notes
- Adjust spices to your taste, especially the red pepper flakes, for preferred heat level.
- Vegetable broth can be used instead of water for added depth of flavor.
- Leftovers keep well refrigerated for up to 4 days and can be frozen for longer storage.
- Ensure to stir occasionally while simmering to prevent lentils from sticking to the pot.
- Can be made vegan by using coconut oil and ensuring broth is vegetable-based.
