Description
This comforting Red Lentil Dahl is a flavorful, creamy Indian-inspired dish featuring red lentils simmered with aromatic spices, tomatoes, and coconut milk. Perfect as a hearty vegetarian meal, it’s easy to prepare in under 40 minutes and makes a satisfying lunch or dinner served with rice or naan.
Ingredients
Scale
Legumes & Liquids
- 1 cup red lentils
- 2 cups water or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
Vegetables & Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
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
- 1 tsp salt (adjust to taste)
Oils & Garnish
- 1 tbsp coconut oil
- Fresh cilantro for garnish
- Optional: Fresh lemon wedges
Instructions
- Heat the oil and sauté onion: Warm coconut oil in a large saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent, setting a flavorful base.
- Add garlic and ginger: Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant, enhancing the aroma and depth.
- Cook the spices: Sprinkle in ground cumin, turmeric, coriander, chili powder, and cinnamon. Stir constantly and cook for about 30 seconds to release their essential oils and aromas.
- Add lentils, liquid, and tomatoes: Pour in red lentils, water or vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce heat and simmer gently for 20-25 minutes. Stir occasionally until lentils are tender and the mixture achieves a creamy consistency.
- Finish with coconut milk and seasoning: Stir in coconut milk and salt. Allow the dahl to simmer for another 5 minutes to meld the flavors and thicken slightly.
- Serve: Ladle the hot dahl into bowls, garnish with fresh cilantro and optional lemon wedges. Serve with steamed rice or warm naan bread for a complete and satisfying meal.
Notes
- You can adjust chili powder to control the spiciness to your preference.
- Use vegetable broth instead of water to deepen the flavor.
- Leftovers store well refrigerated for up to 4 days and reheat gently on the stove.
- For a thicker consistency, simmer uncovered longer; for thinner, add more broth or water.
- This dahl is naturally gluten-free and vegetarian.
