Red Lentil Dahl with Coconut Milk

5 from 4 votes

This easy, creamy red lentil dahl is a comforting and hearty dinner that only takes 30 minutes. You will love this recipe because it is the perfect blend of warm spices and creaminess. This is comfort food for the soul!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: Indian

Diet:

Servings:

Calories: 443kcal

Author: Allie Petersen

Ingredients

1 tbsp coconut oil or olive oil
1 large white or yellow onion diced
4 cloves minced garlic
1 tbsp freshly grated ginger or ginger paste
2 tsp garam masala
1 tsp turmeric
1 tsp cumin
1/2 tsp coriander
pinch red pepper flakes add more for taste preference
1.5 cups dry red lentils rinsed
3.5 cups vegetable broth
14.5 oz diced canned tomatoes
1 cup coconut milk
1 tsp maple syrup
2 tbsp lemon or lime juice
1/2 tsp salt *add more to taste
large pinch pepper

Serving options

plain unsweetened yogurt OR use df if vegan
swirl of coconut milk
white or brown rice
naan

Instructions

Cook onion, garlic, and ginger: Start by heating some coconut oil in a large saucepan or skillet. Add your diced onions and cook for 3-4 minutes until soft. Add the garlic and ginger and cook for another minute until they are fragrant.
1 tbsp coconut oil, 1 large white or yellow onion, 4 cloves minced garlic , 1 tbsp freshly grated ginger or ginger paste
Toast spices: Add your spices and stir until combine. Toast for 30 seconds-1 minute.
2 tsp garam masala, 1 tsp turmeric , 1 tsp cumin, 1/2 tsp coriander, pinch red pepper flakes
Simmer lentils, broth, and tomatoes: Add the lentils, vegetable broth, and tomatoes. Turn the heat up to bring it to a boil, then lower your heat, cover your pan and let it simmer for 15-18 minutes.
1.5 cups dry red lentils, 3.5 cups vegetable broth, 14.5 oz diced canned tomatoes
Add the rest of the ingredients: After the lentils have cooked and are soft, add your coconut milk, maple syrup, lemon juice, salt, and pepper. Stir until combined.
Tip: Taste and adjust the salt as needed. I added in an extra 1/4 tsp for my taste.
1 cup coconut milk, 1 tsp maple syrup, 2 tbsp lemon or lime juice, 1/2 tsp salt, large pinch pepper
Serve: Grab a shallow bowl. Add some rice on the bottom (optional) then pour over your creamy red lentil dahl. For a pretty garnish, add a swirl of coconut milk or yogurt on top and sprinkle with some diced cilantro.
Enjoy right away - and spoon up your meal with some warm naan for the coziest meal...yum!

Notes

Split vs. whole lentils:

You can use either in this recipe - I tend to use whole red lentils because they are easier to find.
If you use split, they cook faster (usually 5-7 minutes) so adjust your cook time as needed.

Can I use other types of lentils?

Yes, you can use other types of lentils for dahl, such as green, brown, or yellow lentils. However, the cooking time and texture will vary; for instance, green and brown lentils take longer to cook and retain their shape more than red lentils (so it's not as creamy). Adjust the cooking time and liquid as needed.

Nutrition