Print
A bowl of red lentil dahl topped with fresh cilantro.

Coconut Red Lentil Dahl

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

Fragrant, warming, nutritious and easy to make, this dish is perfect anytime for a satisfying and delicious meal.


Scale

Ingredients


Instructions

  1. Cook the onions, ginger and garlic in the coconut oil for 5-10 minutes over medium heat, stirring frequently until soft.
  2. Add the spices, coconut milk, lentils and water or vegetable stock.
  3. Bring to a light simmer over low to medium heat and cook for 25-30 minutes, uncovered, until lentils are soft and it has thickened up.
  4. Remove from heat and serve topped with fresh cilantro over brown rice, quinoa, or on its own.

Notes

Broth or Water: You can use both with good results but the broth adds a bit 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

Keywords: coconut red lentil dahl, best red lentil dahl