Description
This Red Lentil Dahl is a comforting and aromatic Indian-inspired dish made with red lentils simmered in a flavorful blend of spices, tomatoes, and creamy coconut milk. Perfectly spiced and naturally gluten-free, it offers a nutritious, hearty meal that’s simple to prepare and ideal for serving with rice or naan.
Ingredients
Scale
Main Ingredients
- 1 cup red lentils
- 2 cups water or vegetable broth
- 1 tbsp coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 tsp salt (adjust to taste)
- Fresh cilantro for garnish
- Optional: Fresh lemon wedges
Spices
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp chili powder (adjust to taste)
- 1/4 tsp ground cinnamon
Instructions
- Sauté Aromatics: Heat coconut oil in a large saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger, cooking for 1-2 minutes until fragrant to build the flavor base.
- Toast Spices: Add ground cumin, turmeric, coriander, chili powder, and cinnamon to the pan. Cook for 30 seconds while stirring to release their aromas and enhance the spices’ flavors.
- Cook Lentils: Stir in the red lentils, water or vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 20-25 minutes, stirring occasionally, until the lentils are soft and the mixture has thickened to a creamy consistency.
- Add Coconut Milk and Season: Pour in the coconut milk and add salt. Stir well to combine, then simmer for an additional 5 minutes to meld the flavors and heat through.
- Serve: Remove from heat and serve the dahl hot. Garnish with fresh cilantro and optional lemon wedges for a bright finish. This dish pairs wonderfully with rice or naan bread for a complete meal.
Notes
- You can adjust the chili powder to make the dish milder or spicier according to your preference.
- Using vegetable broth instead of water adds extra depth of flavor.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely.
- For a thicker dahl, cook uncovered longer, or add less liquid initially.
- To make this dish vegan and gluten-free, ensure all ingredients used (such as broth) conform to dietary needs.
