Coconut Red Lentil Dahl
A rich and creamy red lentil curry simmered in coconut milk and aromatic spices. High in protein and fiber, this plant-based dish is quick to make, versatile, and perfect for serving with rice, quinoa, or enjoying on its own. Ideal for meal prep or a cozy weeknight dinner.
Equipment
- 1 large saucepan or pot
- 1 cutting board
- 1 chef’s knife
- Measuring spoons (1 tbsp, 1 tsp)
- Measuring cups (1 cup, 3 cups)
- Wooden spoon or spatula
Ingredients
- 1 tbsp coconut oil or olive oil
- 2 medium onions diced (approx. 4 cups)
- 4 garlic cloves minced
- 1 tbsp fresh ginger peeled and minced
- 1 tbsp mild yellow curry powder
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ½ tsp black pepper
- 1 tsp sea salt
- ½ tsp red pepper flakes optional for spice
- 2 cups 375 g dry red lentils
- 1 can 14 oz full-fat coconut milk*
- 3 cups water or vegetable stock*
- Fresh cilantro for garnish
- Cooked jasmine basmati, or brown rice (optional, for serving)
Instructions
- Prepare Your Ingredients: Before turning on the stove, gather and prep all ingredients for a smooth cooking experience. Dice the onions finely to ensure they cook evenly and release their natural sweetness. Peel and mince the garlic cloves, then peel and finely chop the fresh ginger. Measure out the spices—curry powder, turmeric, coriander, black pepper, sea salt, and red pepper flakes—so they’re ready to add during cooking. Rinse the red lentils thoroughly under cold running water to remove any dust or impurities, then set them aside in a bowl.
- Sauté Aromatics for Flavor: In a large saucepan or heavy-bottomed pot, heat 1 tablespoon of coconut oil (or olive oil) over medium heat. Once the oil is shimmering, add the diced onions. Stir frequently, letting the onions soften and turn slightly golden, which should take about 5–7 minutes. Add the minced garlic and ginger, stirring continuously to prevent burning. Cook for another 2–3 minutes until fragrant, soft, and glossy, forming the flavorful base of the dahl.
- Toast Spices for Aroma: Lower the heat slightly and add the curry powder, turmeric, ground coriander, black pepper, sea salt, and red pepper flakes. Stir constantly for 30–60 seconds until the spices bloom and release their aromatic oils. Toasting the spices at this stage intensifies their flavors and gives the dahl a rich, layered taste.
- Combine Lentils and Liquid: Add the rinsed red lentils to the pot, stirring to coat them evenly with the aromatic onion-spice mixture. Pour in the full-fat coconut milk and 3 cups of water or vegetable stock, stirring gently to combine. Make sure all lentils are submerged in liquid. This mixture will form the creamy, comforting base of the dahl.
- Simmer Until Tender: Bring the mixture to a gentle simmer over low to medium heat. Stir occasionally to prevent sticking to the bottom of the pot. Allow the dahl to cook uncovered for 25–30 minutes, or until the lentils are soft and have absorbed most of the liquid, thickening into a rich, creamy consistency. Taste periodically and adjust seasoning with extra salt or pepper if desired.
- Check Consistency and Flavor: Once the lentils are tender and the dahl has thickened, check the texture. If it’s too thick, stir in a splash of water or stock to reach your preferred consistency. Taste the dahl and adjust spices as needed, adding a pinch more red pepper flakes for extra heat or a little more salt to enhance the flavors.
- Garnish and Serve: Remove the pot from heat. Serve the dahl warm, garnished with fresh cilantro for a burst of color and freshness. This dish pairs beautifully with steamed jasmine, basmati, or brown rice, or even cooked quinoa for a complete plant-based meal. For a lighter option, enjoy the dahl on its own with some warm, crusty bread or a side of roasted vegetables.
Notes
- Broth or Water Choices: Using vegetable stock instead of water enriches the flavor, giving your dahl a deeper, savory profile. However, plain water works perfectly if you prefer a lighter base.
- Coconut Milk Options: Full-fat coconut milk creates an indulgently creamy texture, while light coconut milk reduces fat but still delivers delicious creaminess. Choose based on your dietary preference.
- Spice Adjustments: The red pepper flakes add gentle heat, but you can reduce or omit them for a milder, family-friendly version.
- Lentil Prep: Rinsing red lentils before cooking removes impurities and prevents excessive foam, ensuring a smooth, silky consistency.
- Serving Flexibility: This dahl pairs beautifully with rice, quinoa, or flatbreads, and leftovers make excellent meal prep options.
