Is red lentil dahl good for you?

Yes! Red lentils are rich in fibre, plant-based protein, iron and other micronutrients. To make this recipe lower in fat and calories, use light coconut milk.

What can I use instead of coconut milk in dahl?

You can use any non-dairy milk such as unsweetened almond milk or cashew milk. You can also make a quick cashew cream like in this vegan butter tofu recipe .

Do you need to soak red lentils?

Red lentils have a quick cooking time so they do not need to be soaked. You can give them a quick rinse in cold water before adding to the recipe to remove any debris, if you like.

The Best Easy & Delicious Coconut Red Lentil Dahl Recipe

Description

Fragrant, warming, nutritious and easy to make, this dish is perfect anytime for a satisfying and delicious meal.

Ingredients

1 tbsp coconut oil
2 medium yellow onions, diced (600 g, approx. 4 cups)
4 medium cloves garlic, minced
1 tbsp fresh ginger, peeled, minced
1 tbsp curry powder
1 tsp turmeric
1/2 tsp coriander
1/2 tsp black pepper
1 tsp sea salt
1/2 tsp red pepper flakes
2 cups (375 g) dry red lentils
1 can coconut milk (full-fat or light)
3 cups water or vegetable stock
fresh cilantro for serving
cooked jasmine, basmati or brown rice, for serving (optional)

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Instructions

Cook the onions, ginger and garlic in the coconut oil for 5-10 minutes over medium heat, stirring frequently until soft.
Add the spices, coconut milk, lentils and water or vegetable stock.
Bring to a light simmer over low to medium heat and cook for 25-30 minutes, uncovered, until lentils are soft and it has thickened up.
Remove from heat and serve topped with fresh cilantro over brown rice, quinoa, or on its own.

Notes

Broth or Water: You can use both with good results but the broth adds a bit more flavour to the final dish.

Coconut Milk: Both light and full-fat coconut milk work well. Full-fat will result in an extra creamy dahl, light coconut milk is great for a lower-fat option that’s still delicious.

Storage: Let cool then store in a sealable container in the fridge for up to 5 days or freezer for up to 3 months. Reheat as needed stovetop or in the microwave.

Spiciness: Omit or reduce the amount of red pepper flakes if you’re sensitive to spice.

Nutrition

Serving Size: 1/6th of recipe
Calories: 330
Fat: 7 g
Carbohydrates: 49 g
Protein: 19 g

Keywords: coconut red lentil dahl, best red lentil dahl