This red lentil coconut dhal is absolutely amazing. Not only it tastes incredible, but it’s very nutritious and easy to make. A good recipe to make during the week during the cooler months of the year.
The dhal is made with onions, garlic and ginger, a variety of spices, diced tomatoes, red lentils, of course, broth and full fat coconut milk. I also added a splash of lemon juice at the end of cooking to balance flavours, as well as spinach, but feel free to omit spinach if you prefer. It’s just a nice way to add greens and a touch of plant-based iron. Garnish the dish with cilantro, if you like.
This red lentil dhal is rich and creamy, very flavourful, and quick and easy to make. It will be ready in about 30 minutes. The dhal is vegan and gluten-free.
Red lentils, like all kind of lentils, do not need any soaking. They simply need to be rinsed and drained. If you see any debris, you definitely want to take them out.
Red lentils are a great source of complex carbohydrates and fibre, as well we protein. The protein found in lentils is not complete but you can complete it with rice or bread. I like to serve my dhal with basmati brown rice or occasionally, some fresh naan bread.
Other Lentil Recipes on the Website:
Red Lentil Dhal with Coconut Milk
- 3 tbsp coconut oil or ghee
- 1 medium onion small dices
- 2 cloves garlic minced
- 1 tbsp grated ginger
- 1 tbsp curry powder
- 1 tbsp ground cumin
- 1 1/2 tsp unrefined salt
- 1/2 tsp garam masala
- 1/4 tsp cardamom
- 1/8 tsp red pepper flakes
- 1 14.5oz can crushed tomatoes
- 2 cups red lentils rinsed and drained
- 2 cups vegetable broth or water
- 1 can full fat coconut milk
- 1 handful spinach optional
- 1/2 lemon juice
- minced cilantro, for garnish optional
- brown rice or naan bread, for serving
- Heat oil in a large pot. Add onions, garlic and ginger, and cook for 2-3 minutes.
- Add all spices, stir and cook for another minute or two.
- Add tomatoes and stir, grating at the bottom of the pot.
- Add red lentils and broth or water. Bring to a boil. Reduce heat to low, cover and let simmer for about 20 minutes, until lentils are tender and liquid has been absorbed.
- Add coconut milk, spinach and lemon juice, stir and let cook, uncovered, for another 3-5 minutes.
- Serve over rice or with naan bread and garnish dhal with cilantro if desired.