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–+ servings
Red lentil dahl in a white dutch oven toped with yogurt, cilantro, red chili and black sesame seeds.
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5 from 2 votes

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian-Inspired
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 509.25kcal
Author: Petra

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

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.

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