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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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
