Indian Red Lentil Dahl
A warming, creamy red lentil dahl made with coconut milk and aromatic spices.
25 minPrep: 5 minCook: 20 minIndianVegan
red lentil dahllentil curryone pot
Method
- 1
Heat oil in a saucepan and sauté onions until soft.
- 2
Add garlic and ginger; cook until fragrant.
- 3
Stir in spices and cook briefly to release aroma.
- 4
Add rinsed lentils and vegetable broth. Bring to a simmer and cook 8–10 minutes.
- 5
Stir in coconut milk and tomatoes (if using). Simmer until lentils are soft.
- 6
Adjust seasoning with salt, pepper, sugar and lime.
- 7
Serve with rice and fresh coriander.
Ingredients
- •1–2 tbsp coconut oil
- •2 onions, chopped
- •4 garlic cloves, minced
- •2 tsp grated ginger
- •1 tsp turmeric
- •1 tsp ground coriander
- •1 tsp ground cumin
- •1 tsp paprika
- •1 tsp garam masala
- •1⅔ cups red lentils, rinsed
- •3¼ cups vegetable broth
- •1 cup coconut milk
- •1 cup strained or chopped tomatoes (optional)
- •Salt and pepper to taste
- •2 tsp coconut sugar (optional)
- •2–3 tbsp lime or lemon juice
- •Fresh coriander, to serve
Notes
- •For extra creaminess, blend half the dahl before serving.
- •Add spinach at the end for more greens.
- •Keeps well for 3–4 days in the fridge.