Coconut Red Lentil Dahl

This Coconut Red Lentil Dahl is a cozy, protein-packed meal that's creamy, aromatic, and full of flavor. Made with simple pantry ingredients, it comes together in just 30 minutes for a satisfying, plant-based dish. Perfect for a nourishing weeknight dinner or Sunday meal prep!

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📖 Recipe

Coconut Red Lentil Dahl

This Coconut Red Lentil Dahl is a cozy, protein-packed meal that's creamy, aromatic, and full of flavor. Made with simple pantry ingredients, it comes together in just 30 minutes for a satisfying, plant-based dish. Perfect for a nourishing weeknight dinner or Sunday meal prep!

5 from 2 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Main Course

Cuisine: Indian-Inspired

Diet: Gluten Free, Vegan, Vegetarian

Servings: 4 servings

Author: Petra

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Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 medium yellow onion diced
• ▢ 4 cloves garlic minced
• ▢ 1 red chili diced (seeds removed for less heat)
• ▢ 1 teaspoon ground turmeric
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon ground coriander
• ▢ 1 teaspoon sweet paprika
• ▢ ¼ teaspoon ground nutmeg
• ▢ 2 tablespoon tomato paste
• ▢ 2 cups red split lentils rinsed
• ▢ 3-4 cups vegetable broth start with less and work your way up
• ▢ 1 cup full-fat coconut milk
• ▢ Juice of 1 lime
• ▢ ½ teaspoon salt
• ▢ Freshly cracked black pepper, to taste

Step-by-step imagesScroll back to find detailed recipe photos!

Instructions

• Heat a large pot over medium heat. Add the oil, then add the diced onion and cook until golden brown, about 7-8 minutes. Add the minced garlic and diced red chili, and cook for another 1-2 minutes until fragrant
  1 tablespoon olive oil, 1 medium yellow onion, 4 cloves garlic, 1 red chili
• Add the tomato paste. Cook for about 3-4 minutes, stirring frequently, or until the tomato paste has caramelized and darkened in color. Add the spices and cook for 1 minute.
  1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ¼ teaspoon ground nutmeg, 2 tablespoon tomato paste, 1 teaspoon sweet paprika
• Add the rinsed red split lentils, salt, and black pepper to the pot, followed by the vegetable broth. Stir well, ensuring the lentils are fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 20 minutes or until the lentils are tender, stirring occasionally.
  2 cups red split lentils, ½ teaspoon salt, 3-4 cups vegetable broth
• Once the lentils are cooked, add the coconut milk and lime juice, stirring to combine.
  1 cup full-fat coconut milk, Juice of 1 lime
• Adjust lime juice if needed for extra brightness. Serve warm, garnished with fresh herbs or chili flakes, if desired.

Video

https://www.instagram.com/reel/C3QMRJYogQM/

Nutrition

Serving: 1serving | Calories: 509.25kcal | Carbohydrates: 70.8g | Protein: 24.7g | Fat: 15.8g | Saturated Fat: 9.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.1g | Sodium: 500.7mg | Potassium: 304.5mg | Fiber: 6.3g | Sugar: 7.3g | Vitamin C: 25.35mg | Calcium: 33.5mg | Iron: 1.6mg

Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

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