Description
A comforting and flavorful Coconut Red Lentil Dahl made with fragrant spices, creamy coconut milk, and tender red lentils. This hearty and nutritious dish is perfect for a wholesome dinner and can be served over rice for a complete meal.
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
- Sauté aromatics: Heat coconut oil in a large pot over medium heat. Add diced onions, minced garlic, and fresh ginger, and sauté for 5-10 minutes until the onions are soft and translucent, which releases their flavor and creates the base for the dahl.
- Toast spices: Stir in mild yellow curry powder, ground turmeric, ground coriander, black pepper, sea salt, and red pepper flakes. Cook the spices with the aromatics for 1-2 minutes to toast them and deepen their flavors.
- Add main ingredients: Pour in the dry red lentils, full-fat coconut milk, and water or vegetable broth. Stir well to combine all ingredients evenly in the pot.
- Simmer the dahl: Reduce heat to low-medium and let the mixture simmer gently for 25-30 minutes, stirring occasionally. Cook until the lentils are tender and the dahl has a creamy consistency.
- Serve: Ladle the hot dahl into bowls and garnish with fresh cilantro. Optionally, serve over cooked jasmine, basmati, or brown rice to make a satisfying and hearty meal.
Notes
- You can substitute coconut oil with olive oil if preferred.
- Adjust red pepper flakes to your heat preference for a milder or spicier dish.
- For a thinner consistency, add more water or broth during cooking.
- Leftovers keep well refrigerated for up to 4 days and can be reheated gently on the stovetop or microwave.
- Serve with naan or flatbread for a more traditional Indian meal experience.
