Coconut Lentil Dahl
This Coconut Lentil Dahl is a delicious, plant-based dish rich in fiber and anti-inflammatory spices. It's perfect for those seeking a nutritious, budget-friendly meal that freezes well and can be made in batches. The creamy coconut milk gives the lentils a luscious texture, while turmeric, ginger, and garlic help boost its health benefits. Made primarily from pantry staples, this comforting dahl is ideal for busy weeks or meal prep, delivering a great vegan option that’s both wholesome and full of flavor.
Ingredients 17
1 cup dried red lentils, rinsed
2 tbsp coconut oil
1 onion, large, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1⁄2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1⁄2 tsp chili powder, optional, adjust for heat
1 tsp salt, plus more to taste
1⁄4 tsp black pepper
1 can coconut milk
2 cups vegetable broth
1 can diced tomatoes
1 tsp garam masala, optional
1⁄2 lemon juice
cilantro, fresh, chopped, for garnish
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Method 9
Heat in a large pot over medium heat.
Add the chopped and sauté for 3-4 minutes until softened.
Stir in the and , cooking for 1 minute until fragrant.
Add , , , , , and . Stir well and cook for another 1-2 minutes.
Add , , , and . Mix thoroughly.
Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until are tender and the dahl is thickened.
If desired, stir in and for added flavor.
Taste and adjust or spices if needed.
Serve hot, garnished with chopped cilantro.
Helpful tips
For extra creaminess, stir in an additional splash of coconut milk before serving.
The dahl will thicken as it cools—add a little water when reheating if needed.
This recipe freezes well. Let cool before portioning into containers.
Serve with steamed rice or warm flatbread for a complete meal.
Adjust spice level to taste by reducing or increasing chili powder.
