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Coconut Red Lentil Dahl

Prep Time 15 minutes
Cook Time 45 minutes
Servings 8

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

  1. 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)

  2. Once the onions are soft, add the crushed garlic and minced ginger and saute a minute or two more until fragrant.

  3. Stir in the curry powder, tumeric, paprika, and tomato paste and cook a minute more.

  4. 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.

  5. 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.)

  6. Once the lentils are soft, season with more salt if needed, and add the garam masala and lemon juice. Stir to combine & serve hot.

  7. 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.