Description
A red lentil dahl cooked in coconut milk with a fragrant combination of spices. You’ll make this delicious staple dish time and time again. Luckily, it makes a big batch!
Ingredients
- 1 tbsp coconut oil or olive oil
- 2 medium white or yellow onion, 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
- Cook Aromatics: Cook the onions, ginger and garlic in the coconut oil for 5-10 minutes over medium heat in a large saucepan or pot, stirring frequently until soft.
- Add Remaining Ingredients: Add all of the spices, salt and pepper, coconut milk, red lentils and water or vegetable stock.
- Simmer Dahl: Bring to a light simmer over low to medium heat and cook for 25-30 minutes, uncovered, until lentils are tender and the dahl has thickened.
- Serve: Remove from heat and serve topped with fresh cilantro over basmati rice, brown rice, quinoa, or on its own.
Notes
Broth or Water: You can use both with good results but the broth adds more flavour to the final dish.
Coconut Milk: Both light and full-fat coconut milk work well. Full-fat will result in an extra creamy dahl, light coconut milk is great for a lower-fat option that’s still delicious.
Storage: Let cool then store in a sealable container in the fridge for up to 5 days or freezer for up to 3 months. Reheat as needed stovetop or in the microwave.
Spiciness: Omit or reduce the amount of red pepper flakes if you’re sensitive to spice.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 330
- Fat: 7 g
- Carbohydrates: 49 g
- Protein: 19 g