I’ve been meaning to share this recipe for a while now. It is the perfect warm and comforting dinner I think we could all use right now. And what’s even better, is most of it includes pantry staples and it feeds a crowd or can be enjoyed for a few nights in a row. I’m not exaggerating when I say it got us through three dinners this week. I know I know, a lot of people can’t repeat meals like that, but these days when supplies are scarce or trips to the market are difficult or even impossible, being able to stretch the food we have is a valuable thing.
Red lentils are really nutritious and packed with protein. About 25% to be exact. That means, they make a great substitute for meat whether you’re going vegetarian, trying to eat healthier or there’s literally no meat left in the refrigerated section at the market. We enjoy lentils in different recipes at least once or twice a week in our home. One of our all time favorite ways to eat red lentils, besides this dahl, is in this Turkish Red Lentil Soup.
But what I love about this Coconut Red Lentil Dahl is that the flavors are complex, but it’s really easy and quick to make. Also, it’s a one pot meal, you can alter the spice to your liking, and choose whatever vegetables you want to add. Carrots, peas, green beans, or spinach are some of our preferred additions. If you don’t have coconut milk, while the flavor will be a bit different, cream or milk, or half and half would work, or even just more broth. And to garnish the dahl, a little yogurt, cilantro and fresh lime or lemon juice adds the perfect finishing touches. It’s great to eat as is just in a bowl like soup or stew, or you can opt to serve it over rice or quinoa. We generally go the simpler, solo in the bowl route with some warm naan for scooping it up, but ended up adding some quinoa this week to stretch it to the third day.
I hope you give this recipe a try and would love to hear about it if you do. In the meantime, stay healthy and safe everyone, and most importantly, stay home.
Coconut Red Lentil Dahl
Ingredients
- 2 tbsps ghee, or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 2" piece ginger, minced
- 1 1/2 tsp curry powder
- 3/4 tsp ground tumeric
- 1/2 tsp paprika (sweet or spicy)
- 1 tbsp tomato paste
- 1 can coconut milk (full fat preferable)
- 2 cups chicken broth
- 2 cups water
- 14 oz can chopped tomatoes
- 2 cups red lentils, rinsed
- 1 tsp kosher salt
- 1/2 tsp garam masala
- 1-2 tbsps fresh lemon juice
To Garnish-
- plain yogurt
- fresh cilantro
- fresh lemon or lime wedges
Instructions
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In a large saucepan, melt the ghee over low heat. Add the chopped onions and saute for about 7-10 minutes until translucent. (add carrots now if using)
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Once the onions are soft, add the crushed garlic and minced ginger and saute a minute or two more until fragrant.
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Stir in the curry powder, tumeric, paprika, and tomato paste and cook a minute more.
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Pour in the coconut milk, broth, water, canned tomatoes, lentils, and 1 tsp of salt. Stir to combine, turn the heat up to medium and bring to a boil.
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Once everything comes to a boil, turn the heat down, partially cover and simmer 30-40 minutes. (About 10 minutes before being done, stir in peas or whatever other vegetable you want to add.)
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Once the lentils are soft, season with more salt if needed, and add the garam masala and lemon juice. Stir to combine & serve hot.
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Garnish with yogurt, cilantro and fresh lemon or lime wedges. Serve as is with some naan or flatbread or over rice/ quinoa.
Recipe Notes
*Peas, carrots, green beans or spinach would all be good additions.
*if you don’t have chicken broth or want to make it vegetarian, use all water instead.
Loved it! Believe it or not, but I’ve only cooked with curry powder once. So excited to have it on rotation now.
Yay! So happy to hear that! These monkeys gobble it up so it’s a winning recipe for us for sure. Miss you guys!