Coconut Red Lentil Dahl
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!
Servings: 6 servings
Ingredients
- 1 tbsp coconut oil or olive oil
- 2 white or yellow onion diced (approx. 4 cups)
- 4 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 dry red lentils 375g
- 1 can full-fat coconut milk* 14oz.
- 3 cups water or vegetable stock*
- fresh cilantro for serving
- cooked basmati rice optional for serving
Instructions
- 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.1 tbsp coconut oil or olive oil, 4 cloves garlic, 1 tbsp fresh ginger, 2 white or yellow onion
- Add all of the spices, salt and pepper and cook for 1-2 minutes while stiring.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
- Add the coconut milk, red lentils and water or vegetable stock. 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.2 cups dry red lentils, 1 can full-fat coconut milk*, 3 cups water or vegetable stock*
- Remove from heat and serve topped with fresh cilantro over basmati rice or on its own.
Video
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 facts include full-fat coconut milk. Using light coconut milk reduces the calories to approximately 270 per serving.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 43g | Protein: 19g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 403mg | Potassium: 808mg | Fiber: 19g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 7mg