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big bowl of coconut red lentil dahl in a bowl, next to it some naan bread.

Red Lentil Dahl with Coconut Milk

Author: Katie
This creamy Red Lentil Dahl requires only one pot, a few simple ingredients and is quick and easy to make.
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4.52 from 33 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Indian
Servings: 2 people

Ingredients

  • 1 tablespoon (olive) oil
  • 1 onion ,chopped
  • 3 garlic cloves ,finely chopped
  • small (1inch) piece of fresh ginger ,minced
  • ½ teaspoon cumin powder
  • ½ teaspoon turmirc powder
  • ½ teaspoon coriander powder
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala powder
  • 1 can (14 oz) chopped tomatoes
  • 1 ½ cups red split lentils washed & rinsed
  • ~2 cups vegetable broth
  • 1 can (14 oz) coconut milk (full-fat)
  • side dishes of choice *see notes
You can find detailed step-by step-photos above the recipe card.

Instructions

  • 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.
  • Serve with rice and/ or naan bread.

Video

Notes

  • 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.

Nutrition

Serving: 1. | Calories: 599kcal | Carbohydrates: 93g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 13mg | Potassium: 1419mg | Fiber: 45g | Sugar: 6g | Vitamin A: 71IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 11mg
All nutritional information is based on third-party calculations and should be considered estimates.
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