Description
A creamy and flavorful Coconut Red Lentil Dahl made with red lentils simmered in coconut milk and aromatic spices. This comforting vegan dish is perfect as a hearty meal served over rice or enjoyed on its own, packed with warmth from turmeric, curry powder, and ginger.
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 the oil and sauté aromatics: Heat coconut oil in a large pot over medium heat. Add chopped onions, minced garlic, and ginger. Sauté for 5 to 10 minutes until the onions are soft and translucent, developing a fragrant base.
- Toast the spices: Stir in the mild yellow curry powder, ground turmeric, coriander, black pepper, sea salt, and red pepper flakes. Cook for 1 to 2 minutes, stirring frequently to toast the spices and release their flavors.
- Add lentils and liquids: Add the dry red lentils along with the full-fat coconut milk and water or vegetable broth to the pot. Stir everything together thoroughly to combine all ingredients.
- Simmer the dhal: Reduce the heat to low-medium and let the mixture simmer gently for 25 to 30 minutes. Stir occasionally to prevent sticking, until the lentils are tender and the dhal becomes creamy in texture.
- Serve and garnish: Spoon the hot dhal into bowls and garnish with freshly chopped cilantro. Optionally serve over cooked jasmine, basmati, or brown rice for a more filling meal.
Notes
- You can substitute olive oil for coconut oil if preferred.
- Use vegetable broth instead of water for added flavor.
- Adjust red pepper flakes to your preferred spice level.
- Leftovers keep well refrigerated for 3-4 days and can be reheated gently with a splash of water or broth.
- This dhal is naturally vegan and gluten-free, making it suitable for a variety of dietary needs.
