Description
A comforting and flavorful Coconut Red Lentil Dahl made with aromatic spices, creamy coconut milk, and tender red lentils. This Indian-inspired vegetarian dish is easy to prepare in about 40 minutes and perfect for serving over rice or enjoying on its own.
Ingredients
Scale
Base 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
Spices
- 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
Main Ingredients
- 2 cups (375 g) dry red lentils
- 1 can (14 oz) full-fat coconut milk
- 3 cups water or vegetable broth
Garnish & Serving
- Fresh cilantro, for serving
- Cooked jasmine, basmati, or brown rice (optional)
Instructions
- Heat the 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 until the onions become soft and translucent, developing a fragrant base for the dish.
- Add and Toast Spices: Stir in the yellow curry powder, ground turmeric, ground coriander, black pepper, sea salt, and red pepper flakes. Cook for 1-2 minutes to toast the spices gently and release their flavors.
- Add Lentils and Liquids: Pour in the red lentils, coconut milk, and water or vegetable broth. Stir everything together to combine all ingredients evenly in the pot.
- Simmer the Dahl: Reduce heat to low-medium and let the mixture simmer uncovered for 25-30 minutes. Stir occasionally to prevent sticking and cook until the lentils are tender and the dahl achieves a creamy consistency.
- Serve: Serve the hot dahl garnished with fresh cilantro. Optionally, serve it over cooked jasmine, basmati, or brown rice for a complete meal.
Notes
- You can substitute coconut oil with olive oil if preferred.
- Adjust the red pepper flakes to control the heat level according to your taste.
- Using vegetable broth instead of water adds extra depth of flavor.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.
- For a thicker dahl, cook a few minutes longer or reduce some liquid before serving.
