Creamy Lentil and Coconut Dahl
This Creamy Lentil and Coconut Dahl is a comforting, flavorful dish that brings the warmth of Indian cuisine to your kitchen. Made with red lentils, coconut milk, and a blend of aromatic spices, this dahl is rich, creamy, and packed with plant-based protein. Whether you’re a seasoned cook or a beginner, this recipe is simple to follow and perfect for a hearty weeknight dinner or meal prep.
Why This Recipe Works
This Lentil and Coconut Dahl recipe is a winner because it’s quick, easy, and uses pantry staples. The combination of red lentils and coconut milk creates a creamy texture without the need for dairy, making it a great vegan option. Plus, the spices like turmeric, cumin, and coriander add depth and warmth to the dish.
It’s also highly customizable! You can adjust the spice level, add extra veggies, or swap out the lentils for another legume. It’s a versatile recipe that suits many dietary preferences.
What’s In Lentil and Coconut Dahl?
The magic of this dahl lies in its simplicity and wholesome ingredients. Here’s what you’ll need:
- Red Lentils: Quick-cooking and packed with protein and fiber.
- Coconut Milk: Adds creaminess and a subtle sweetness.
- Spices: Turmeric, cumin, coriander, and garam masala create the signature flavor.
- Aromatics: Onions, garlic, and ginger form the base of the dish.
- Tomatoes: Add acidity and balance the richness of the coconut milk.
- Fresh Herbs: Cilantro (coriander leaves) for garnish and a fresh finish.
How To Make Lentil and Coconut Dahl
This dahl is incredibly easy to make and comes together in under 45 minutes. Here’s how to make it:
Step 1: Cook the Aromatics
- Heat oil in a large pot over medium heat. Add chopped onions and sauté until softened and golden.
- Add minced garlic, grated ginger, and spices (turmeric, cumin, coriander, and garam masala). Cook for 1-2 minutes until fragrant.
Step 2: Add Lentils and Liquid
- Rinse the red lentils under cold water until the water runs clear. Add them to the pot along with diced tomatoes and vegetable broth.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
Step 3: Add Coconut Milk
- Once the lentils are tender, stir in the coconut milk and let the dahl simmer for another 5 minutes.
- Season with salt and pepper to taste.
Step 4: Garnish and Serve
- Stir in fresh cilantro and serve hot with steamed rice, naan, or roti.
Sides for Lentil and Coconut Dahl
Pair your dahl with these delicious sides:
- Steamed Basmati Rice: A classic pairing to soak up the creamy sauce.
- Garlic Naan: Soft and fluffy, perfect for scooping up the dahl.
- Cucumber Raita: A cooling yogurt-based side to balance the spices.
- Roasted Vegetables: Add extra nutrition and texture to your meal.
Recipe FAQ’s
Can I Use Other Lentils?
Yes! Green or brown lentils work well, but they may take longer to cook. Adjust the cooking time accordingly.
How Do I Store Leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave.
Can I Make It Spicier?
Absolutely! Add a chopped chili or a pinch of cayenne pepper when cooking the aromatics for extra heat.
Other Recipes To Try
- Chickpea and Spinach Curry: A protein-packed curry with a vibrant mix of spices and greens.
- Sweet Potato and Black Bean Chili: A hearty, smoky chili with a touch of sweetness.
- Thai Green Curry with Tofu: A fragrant and creamy curry with a kick of green chilies.
- Moroccan Spiced Carrot Soup: A unique blend of spices and sweet carrots for a comforting soup.
- Miso-Glazed Eggplant: A savory and slightly sweet dish with an umami twist.
Creamy Lentil and Coconut Dahl
Ingredients
- 1 cup red lentils rinsed
- 1 tbsp coconut oil or vegetable oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tbsp ginger grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 can 14 oz diced tomatoes
- 2 cups vegetable broth
- 1 can 14 oz coconut milk
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Cook Aromatics: Heat oil in a large pot over medium heat. Add onions and sauté until golden. Add garlic, ginger, and spices. Cook for 1-2 minutes.
- Add Lentils and Liquid: Stir in lentils, tomatoes, and vegetable broth. Bring to a boil, then simmer for 20-25 minutes until lentils are tender.
- Add Coconut Milk: Stir in coconut milk and simmer for 5 minutes. Season with salt and pepper.
- Garnish and Serve: Stir in cilantro and serve with rice or naan.
Notes
- Spice Level: Adjust the garam masala or add chili for extra heat.
- Make Ahead: The dahl tastes even better the next day as the flavors develop.
- Freezing: Freeze in an airtight container for up to 3 months.
- Add Veggies: Stir in spinach, kale, or zucchini for extra nutrition.
- Lentil Swap: Use green or brown lentils, but adjust cooking time as needed.
Nutrition
Enjoy your Creamy Lentil and Coconut Dahl! Let us know how it turned out in the comments below!