Name: Coconut Red Lentil Dahl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 medium yellow onion (diced); 4 cloves garlic (minced); 1 red chili (diced (seeds removed for less heat)); 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sweet paprika; 1/4 tsp ground nutmeg; 2 tbsp 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; 1/2 tsp salt; Freshly cracked black pepper, to taste

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.

Coconut Red Lentil Dahl

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