Creamy Red Lentil Dahl
A warming, creamy red lentil dahl made with coconut milk and aromatic spices, perfect for a weeknight meal.
Method
- 1
Heat the coconut oil in a saucepan and sauté the onion until soft.
- 2
Add the garlic and ginger; cook until fragrant.
- 3
Stir in the turmeric, cumin, paprika, and garam masala. Cook briefly to release their aroma.
- 4
Add the rinsed lentils and vegetable broth. Bring to a simmer and cook for 8–10 minutes.
- 5
Stir in the coconut milk and chopped tomatoes. Simmer until the lentils are soft.
- 6
Adjust seasoning with salt, pepper, coconut sugar, and lemon juice.
- 7
Serve with rice and garnish with fresh coriander.
Ingredients
- •2 tbsp coconut oil
- •1 tsp turmeric
- •1 tsp paprika
- •1 tsp garam masala
- •4 cups vegetable broth
- •1 tsp salt
- •1 tbsp lemon juice
- •2 tbsp fresh coriander, chopped
- •1 large onion, chopped
- •3 garlic cloves, minced
- •1-inch piece of ginger, grated
- •1 tsp ground cumin
- •1 cup red lentils, rinsed
- •1 tin coconut milk
- •2 medium tomatoes, chopped
- •coconut sugar (optional)
Notes
- •For extra creaminess, use full-fat coconut milk.
- •Storage: Keeps well in the fridge for up to 5 days; can be frozen for longer.
- •Feel free to adjust spices according to your heat preference.
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