Red Lentil Dahl with Coconut Milk and Spices Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
