Heat oil in a large soup or sauce pan over medium heat.
Add onions, garlic and ginger and sauté until onion is translucent and soft.
Add all the spices and cook for about 30 seconds more to bring out their flavors.
Add in chopped tomatoes, lentils, vegetable broth and ¾ of the coconut milk. (Give lentils a good wash in a sieve before adding them).
Season with a pinch of salt. The amount of salt you'll need depends on how salted your veggie stock is!
Bring to a boil, then reduce heat and let simmer without a lid on low heat for 15 minutes or until lentils are soft (will depend on the type of lentils you use) and your dahl has a creamy texture.
Gradually add more veggie broth if the lentils still aren't soft.
Taste and adjust spices.
Add in the rest of the coconut milk and let simmer for another 5 minutes.
If the dahl is too thick, add a little bit more broth or coconut milk until desired texture.
Type of lentils: We recommend using split red lentils as opposed to whole red lentils. Cook time is considerably shorter and you'll end up with a creamier texture.
Texture: If you would like a thinner stew, gradually add more veggie stock or coconut milk until desired consistency.
Don't overcook: While we do want a creamy consistency, cooking your lentils too long can result in a mushy dahl.
Full Fat Coconut Milk: For an extra creamy dahl, make sure to use full-fat coconut milk that includes a big amount of coconut extract and isn't watered down.
Storage & Freezing: Store any leftover dahl in an airtight container in the fridge for up to 3 days. Freeze in a freezer-friendly container for up to 3 months. Let thaw in the fridge or on the counter overnight. To reheat: Add a splash of water and gently reheat on the stovetop on low heat while constantly stirring. Alternatively, you could reheat in the microwave using a microwave-friendly container.
All nutritional information is based on third-party calculations and should be considered estimates.
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