Coconut Red Lentil Dahl is a creamy, flavorful Indian-inspired stew that combines red lentils and rich coconut milk with aromatic spices. It’s a comforting dish perfect for cozy evenings or a satisfying plant-based meal.
Why You’ll Love This Recipe
I love how this recipe is quick to prepare yet so full of flavor. The combination of warming spices like turmeric and curry powder with the richness of coconut milk creates a deeply satisfying dish. It’s healthy, naturally vegan, and incredibly versatile. Plus, it’s a one-pot meal, making cleanup a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tbsp coconut oil or olive oil
2 medium white or yellow onions, diced (approx. 4 cups)
1 tbsp fresh ginger, peeled and minced
4 cloves garlic, 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 (375 g) dry red lentils
1 can (14 oz) full-fat coconut milk
3 cups water or vegetable broth
Fresh cilantro, for serving
Cooked jasmine, basmati, or brown rice, optional for serving
Directions
Heat the coconut oil in a large saucepan or pot over medium heat. Add the diced onions, minced garlic, and ginger. Sauté for 5-10 minutes, stirring frequently, until the onions are soft and translucent.
Stir in the curry powder, turmeric, ground coriander, black pepper, sea salt, and red pepper flakes. Cook for another 1-2 minutes to toast the spices and enhance their flavors.
Add the red lentils, coconut milk, and water or vegetable broth. Stir to combine.
Bring the mixture to a light simmer over low to medium heat. Cook uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender and the dahl reaches a creamy consistency.
Remove from heat and serve hot, garnished with fresh cilantro. For a heartier meal, serve it over jasmine, basmati, or brown rice.
Servings and Timing
Servings: 6
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Variations
Add Vegetables: I sometimes include diced carrots, spinach, or sweet potatoes for extra nutrition. Add them early in the cooking process to ensure they cook through.
Make it Spicier: For more heat, I add extra red pepper flakes or a chopped fresh chili.
Creamier Texture: Blend a portion of the dahl with an immersion blender for an even creamier texture.
Different Spices: Feel free to experiment with garam masala, cumin, or smoked paprika for unique flavor profiles.
Protein Boost: Add chickpeas or tofu for an extra protein punch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. I reheat the dahl gently on the stovetop or in the microwave, adding a splash of water or broth to loosen it up if it thickens. For longer storage, freeze the dahl for up to 3 months in freezer-safe containers.
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FAQs
Can I use green or brown lentils instead of red lentils?
Red lentils cook faster and break down into a creamy consistency, which is ideal for dahl. Green or brown lentils will work but have a firmer texture and may require longer cooking.
Is this recipe spicy?
The dahl is mildly spiced with just a hint of heat from red pepper flakes. For a spicier version, I add more red pepper flakes or fresh chilies.
Can I make this dahl oil-free?
Yes! I sauté the onions, garlic, and ginger in a splash of water or vegetable broth instead of oil.
What can I serve with coconut red lentil dahl?
I enjoy it with rice, naan, or a simple side of roasted vegetables. It’s also great as a standalone dish.
How can I thicken or thin the dahl?
To thicken, I let it simmer longer, stirring frequently. To thin, I add more water or vegetable broth.
Conclusion
Coconut Red Lentil Dahl is a warm and comforting dish that’s easy to make and incredibly versatile. Whether served on its own or paired with rice, it’s a nourishing meal packed with flavor. This recipe is perfect for meal prep, leftovers, or a quick weeknight dinner. Try it once, and it might just become a staple in your kitchen.
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Coconut Red Lentil Dahl
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Coconut Red Lentil Dahl is a creamy and flavorful Indian-inspired stew featuring red lentils, rich coconut milk, and aromatic spices like turmeric and curry powder. Perfect for cozy evenings, this vegan one-pot meal is easy to prepare, healthy, and irresistibly delicious.
Ingredients
1 tbsp coconut oil or olive oil
2 medium white or yellow onions, 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 (375 g) dry red lentils
1 can (14 oz) full-fat coconut milk
3 cups water or vegetable broth
Fresh cilantro, for serving
Cooked jasmine, basmati, or brown rice (optional)
Instructions
- Heat coconut oil in a large pot over medium heat. Add onions, garlic, and ginger. Sauté for 5-10 minutes until onions are soft and translucent.
- Stir in curry powder, turmeric, coriander, black pepper, sea salt, and red pepper flakes. Cook for 1-2 minutes to toast the spices.
- Add red lentils, coconut milk, and water or vegetable broth. Stir to combine.
- Simmer on low-medium heat for 25-30 minutes, stirring occasionally, until lentils are tender and creamy.
- Serve hot, garnished with fresh cilantro. Optional: Serve over rice for a heartier meal.
Notes
Vegetable Additions: Add carrots, spinach, or sweet potatoes early in the cooking process for extra nutrition.
Heat Adjustment: Add more red pepper flakes or fresh chilies for extra spice.
Creamy Texture: Use an immersion blender to blend part of the dahl.
Storage: Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 6 servings
- Calories: 330 kcal
