Creamy Lentil and Coconut Dahl
This Creamy Lentil and Coconut Dahl is a comforting, flavorful dish that’s perfect for a quick weeknight dinner. Made with red lentils, coconut milk, and aromatic spices, it’s vegan, gluten-free, and packed with protein. Serve it with rice or naan for a complete meal!
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Servings: 4
Calories: 320kcal
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
Calories: 320kcal | Carbohydrates: 40g | Protein: 14g | Fat: 12g | Saturated Fat: 8g | Sodium: 400mg | Potassium: 600mg | Fiber: 10g | Sugar: 6g