Description
This comforting Red Lentil Dahl is a flavorful and creamy Indian-inspired stew made with red lentils, aromatic spices, and coconut milk. It’s perfect as a hearty meal served over rice or with naan bread, combining wholesome ingredients in a rich, warming dish that comes together in just 40 minutes.
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)
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
Garnish
- Fresh cilantro for garnish
- Optional: Fresh lemon wedges
Instructions
- Sauté Aromatics: Heat coconut oil in a large saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add Spices: Add ground cumin, turmeric, coriander, chili powder, and cinnamon to the pan. Cook the spices for about 30 seconds to release their aromas and deepen the flavor.
- Cook Lentils: Stir in the red lentils, water or vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 20-25 minutes. Stir occasionally until the lentils are tender and the mixture has become creamy and thickened.
- Finish with Coconut Milk: Pour in the coconut milk and add salt to taste. Stir well to combine, then simmer for an additional 5 minutes to allow flavors to meld and the dahl to heat through.
- Serve: Spoon the hot dahl into bowls and garnish with fresh cilantro. Serve with fresh lemon wedges if desired. This dahl pairs beautifully with steamed rice or warm naan bread for a complete meal.
Notes
- You can adjust the chili powder to control the heat level of the dahl.
- Using vegetable broth instead of water adds extra depth to the flavor.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.
- For a thinner consistency, add an extra 1/2 cup of water or broth during simmering.
- For vegan and gluten-free meals, ensure your broth and other ingredients adhere to those standards.
