Red Lentil Dahl with Coconut Milk and Spices Recipe

Introduction

Red Lentil Dahl is a comforting and flavorful Indian-inspired dish that’s both nutritious and easy to make. This creamy, spiced lentil stew is perfect for a cozy weeknight dinner and pairs wonderfully with rice or naan.

Ingredients

• 1 1/2 cups dry red lentils
• 1 large carrot (finely diced)
• 1 small bell pepper
• 1 large onion (chopped)
• 4 cloves of garlic (minced)
• 1 heaped tbsp fresh ginger (minced)
• 1/2 tbsp vegetable oil
• 3 cups vegetable broth (or water)
• 1 cup canned coconut milk
• 1 1/2 tsp ground cumin
• 1 tbsp curry powder
• 1/2 tbsp sweetener of choice
• 1 tsp ground turmeric
• 1 tsp paprika
• Sea salt and black pepper (to taste)
• 1/3 tsp red pepper flakes (optional)

Instructions

1. Step 1: Rinse the lentils under running water. Chop the onion, mince the garlic and ginger, finely dice the carrot, and chop the bell pepper.
2. Step 2: Heat the vegetable oil in a pot over medium heat. Sauté the chopped onion for about 3-4 minutes until softened.
3. Step 3: Add the minced ginger, garlic, diced carrot, and bell pepper to the pot. Stir and cook for another minute.
4. Step 4: Add ground cumin, curry powder, sweetener, turmeric, paprika, lentils, and vegetable broth or water. Bring everything to a boil, then reduce heat and simmer for about 10 minutes.
5. Step 5: Stir in the coconut milk and continue cooking for 5 more minutes, or until the dahl reaches your desired thickness.
6. Step 6: Season with salt, black pepper, and red pepper flakes if using. Taste and adjust seasonings as needed.
7. Step 7: Serve warm, accompanied by basmati rice, potatoes, or naan bread. Garnish with fresh herbs if desired.

Tips & Variations

• For extra protein, add chopped spinach or kale during the last few minutes of cooking.
• If you prefer a smoother texture, blend a portion of the dahl with an immersion blender before adding coconut milk.
• Use water instead of vegetable broth for a lighter flavor.
• Adjust the spice level by increasing or omitting the red pepper flakes.

Storage

Store leftover dahl in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Red lentils cook faster and break down easily, making them ideal for dahl. Other lentils like green or brown will require longer cooking times and may result in a different texture.

Is this dish vegan and gluten-free?

Yes, this dahl is naturally vegan and gluten-free as long as you use vegetable broth and check that your spices and sweeteners contain no gluten.

Red Lentil Dahl with Coconut Milk and Spices Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

This comforting and flavorful Red Lentil Dahl is a vibrant Indian-inspired dish made with red lentils, aromatic spices, and creamy coconut milk. It’s a nutritious, hearty vegetarian stew that’s perfect for a cozy meal and easy to prepare on the stovetop.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 1/2 cups dry red lentils
• 1 large carrot, finely diced
• 1 small bell pepper, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 heaped tbsp fresh ginger, minced
• 1/2 tbsp vegetable oil
• 3 cups vegetable broth or water
• 1 cup canned coconut milk

Spices and Seasonings

• 1 1/2 tsp ground cumin
• 1 tbsp curry powder
• 1/2 tbsp sweetener of choice (such as sugar or honey)
• 1 tsp ground turmeric
• 1 tsp paprika
• Sea salt and black pepper, to taste
• 1/3 tsp red pepper flakes (optional)

Instructions

1. Prepare Ingredients: Rinse the red lentils thoroughly under running water. Chop the onion, garlic, fresh ginger, bell pepper, and finely dice the carrot for even cooking and texture.
2. Sauté Aromatics: Heat the vegetable oil in a pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent and fragrant. Then add the minced ginger, garlic, diced carrot, and bell pepper, stirring to combine and soften.
3. Add Spices and Lentils: Stir in the ground cumin, curry powder, turmeric, paprika, sweetener, and optionally red pepper flakes. Add the rinsed lentils and pour in the vegetable broth or water. Bring the mixture to a boil, then reduce the heat to simmer gently for about 10 minutes, allowing the lentils to cook and flavors to meld.
4. Incorporate Coconut Milk: Pour in the canned coconut milk and continue to simmer for another 5 minutes or until the dahl reaches your preferred thickness. Stir occasionally to prevent sticking and ensure even cooking.
5. Season to Taste: Add sea salt and black pepper according to your preference. Taste the dahl and adjust the seasoning if necessary for balanced flavor.
6. Serve and Garnish: Serve the red lentil dahl warm alongside basmati rice, potatoes, or naan flatbread. Garnish with fresh herbs like cilantro or parsley if desired to add freshness and color.

Notes

• Finely dicing the carrot helps it cook evenly and blend well with the lentils.
• Using vegetable broth instead of water adds more depth of flavor, but water can be substituted.
• Canned coconut milk enriches the dish with creaminess—full-fat provides the best texture, but light versions can be used for fewer calories.
• Adjust the level of red pepper flakes or omit them altogether depending on your heat preference.
• Leftover dahl can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.

Keywords: Red Lentil Dahl, Indian Lentil Curry, Vegan Dahl, Lentil Stew, Coconut Milk Lentils, Easy Dahl Recipe