If you look up comfort food in the dictionary, coconut red lentil dahl is bound to be listed amongst the dishes that are good for the soul. It’s warming, flavourful, full of beautiful colour and makes for a very happy belly.
It’s a perfect Fall dish and I know we’re not quite there yet, but I may be starting to dream of boots, sweaters, pumpkins and grey, rainy days. We only have a few short weeks of Summer left here in Vancouver, so I won’t wish for fall just yet, but I’m glad it’s only around the corner. It’s such a wonderful season.
This is an incredibly easy dish to make and only requires common spices and ingredients. Basically you just add everything to the pot and let it cook. Slowly but surely, over 45 minutes your home will begin to fill with the fragrant smells of curry and coconut, two things that were just meant to go together.
I served this over brown rice and topped it with fresh cilantro. It’s incredibly filling, high in fibre, high in protein and packed with vitamins. Plus this recipe tastes even better the next day, so if you take leftovers to work like me, you’re in for a real treat.
- 2 tbsp coconut oil
- 2 small yellow onions, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled, minced
- 2 tsp curry powder
- 1 tsp tumeric
- ½ tsp chili powder
- ½ tsp black pepper
- 1 tsp salt
- ½ tsp red pepper flakes
- 2 cups red lentils, uncooked
- 1 can coconut milk
- 3 cups water
- cilantro for topping
- Cook the onions, ginger and garlic in the coconut oil for 5 minutes, stirring frequently.
- Add the spices, coconut milk, lentils and water.
- Cook for 35-45 minutes until lentils are soft and it's thickened up.
- Remove from heat and serve topped with cilantro over brown rice, quinoa, or just as is.