Coconut Red Lentil Dahl Recipe

Introduction

This Coconut Red Lentil Dahl is a warm and comforting dish packed with aromatic spices and creamy coconut milk. It’s a simple yet flavorful meal perfect for cozy dinners or meal prep throughout the week.

Ingredients

• 1 tbsp coconut oil or olive oil
• 2 medium white or yellow onions, diced (approx. 4 cups)
• 4 medium 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 14 oz can full-fat coconut milk
• 3 cups water or vegetable stock
• Fresh cilantro, for serving
• Cooked jasmine, basmati, or brown rice (optional for serving)

Instructions

1. Step 1: Heat the coconut oil or olive oil in a large saucepan or pot over medium heat. Add the diced onions, minced garlic, and minced ginger. Cook for 5 to 10 minutes, stirring frequently, until the onions are soft and translucent.
2. Step 2: Stir in the curry powder, turmeric, ground coriander, black pepper, sea salt, and red pepper flakes. Add the red lentils, coconut milk, and water or vegetable stock to the pot.
3. Step 3: Bring the mixture to a light simmer over low to medium heat. Cook uncovered for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the dahl has thickened to your liking.
4. Step 4: Remove the Dahl from heat. Serve hot, garnished with fresh cilantro and accompanied by your choice of cooked jasmine, basmati, or brown rice, or enjoy it on its own.

Tips & Variations

• For a richer flavor, toast the spices briefly in the oil before adding the onions.
• Use vegetable stock instead of water to deepen the taste.
• Adjust the red pepper flakes to control the heat level to your preference.
• Add chopped tomatoes or spinach during the last 10 minutes of cooking for extra nutrition.

Storage

Store leftover dahl in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it has thickened too much. Dahl also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Red lentils cook quickly and become soft, making them ideal for dahl. Brown or green lentils will take longer to cook and won’t break down as much, resulting in a different texture, but they can be used if you adjust the cooking time accordingly.

Is this recipe vegan-friendly?

Yes, this Coconut Red Lentil Dahl is completely vegan and dairy-free, relying on coconut milk for creaminess and plant-based ingredients throughout.

Coconut Red Lentil Dahl Recipe

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★★★★★

4.8 from 126 reviews

• Author: lilan
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Coconut Red Lentil Dahl is a creamy, comforting Indian-inspired dish made with red lentils simmered in coconut milk and a blend of aromatic spices. Perfect as a hearty and nutritious vegetarian meal, it pairs beautifully with jasmine or basmati rice for a wholesome dinner.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tbsp coconut oil or olive oil
• 2 medium white or yellow onions, diced (approx. 4 cups)
• 4 medium cloves garlic, minced
• 1 tbsp fresh ginger, peeled and minced

Spices & Seasonings

• 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 (14 oz) can full-fat coconut milk
• 3 cups water or vegetable stock

For Serving

• Fresh cilantro, chopped
• Cooked jasmine, basmati, or brown rice (optional)

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Instructions

1. Cook Aromatics: Heat the coconut oil in a large saucepan or pot over medium heat. Add the diced onions, minced garlic, and fresh ginger. Stir frequently and cook for 5-10 minutes until the onions are soft and translucent.
2. Add Spices and Lentils: Stir in the curry powder, turmeric, ground coriander, black pepper, sea salt, and red pepper flakes to release their flavors. Then add the dry red lentils, canned coconut milk, and water or vegetable stock to the pot.
3. Simmer Dahl: Bring the mixture to a gentle simmer over low to medium heat. Cook uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender and the dahl has thickened to a creamy consistency.
4. Serve: Remove the pot from heat. Spoon the dahl into bowls, garnish generously with fresh cilantro, and serve over cooked jasmine, basmati, or brown rice, or enjoy on its own.

Notes

• For a spicier dahl, increase the red pepper flakes or add a dash of cayenne pepper.
• Use vegetable stock instead of water for a richer flavor.
• This dish can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or microwave.
• For a gluten-free option, ensure the curry powder is certified gluten-free.
• The dahl thickens as it cools; add a splash of water or stock when reheating if needed.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian

Keywords: Coconut Red Lentil Dahl, Indian Lentil Curry, Vegetarian Dahl, Coconut Milk Lentils, Easy Indian Recipe