Description
This vibrant and comforting Red Lentil Dahl recipe features tender red lentils simmered with aromatic spices, coconut milk, and tomatoes. Perfect as a hearty and healthy main or side dish, it’s easy to prepare and packed with flavor, garnished with fresh cilantro and served with lemon wedges for a bright finish.
Ingredients
Scale
Lentils & Liquids
- 1 cup red lentils
- 2 cups water or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
Spices & Aromatics
- 1 tbsp coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp chili powder (adjust to taste)
- 1/4 tsp ground cinnamon
- 1 tsp salt (adjust to taste)
Garnish
- Fresh cilantro for garnish
- Optional: Fresh lemon wedges
Instructions
- Heat the coconut oil: In a large saucepan over medium heat, melt the coconut oil. Add the diced onion and sauté for 3-4 minutes until it becomes softened and translucent, setting the aromatic base for the dahl.
- Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, releasing their flavors into the oil and onions.
- Toast the spices: Add ground cumin, turmeric, coriander, chili powder, and cinnamon to the pan. Cook for about 30 seconds while stirring to bloom the spices and heighten their aromas.
- Add lentils and liquids: Stir in the red lentils, water or vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes. Stir occasionally until the lentils are tender and the dahl has a creamy consistency.
- Finish with coconut milk and salt: Pour in the coconut milk and add salt to taste. Stir to combine thoroughly, then simmer for an additional 5 minutes to meld the flavors and thicken the dahl slightly.
- Serve and garnish: Ladle the hot dahl into bowls, garnish generously with fresh cilantro, and add lemon wedges for optional brightness. Serve alongside rice or naan bread for a complete, satisfying meal.
Notes
- You can adjust the chili powder to control the heat level according to your preference.
- Use vegetable broth instead of water for a richer flavor.
- Make sure to rinse red lentils thoroughly before cooking to remove excess starch.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Serve with basmati rice or warm naan to complete the dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
