Name: Coconut Red Lentil Dahl Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 cup red lentils (rinsed); 1 tablespoon coconut oil; 1 small onion (diced); 2 garlic cloves (minced); 1 tablespoon fresh ginger (grated); 1 teaspoon ground turmeric; 1 teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon chili flakes (optional); 1 (14-ounce) can full-fat coconut milk; 2 cups vegetable broth or water; 1 teaspoon salt (or to taste); juice of ½ lemon; fresh cilantro for garnish

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Coconut Red Lentil Dahl is the kind of cozy, soul-soothing dish that instantly transports you to a place of warmth and comfort. Creamy coconut milk melds with aromatic spices and tender red lentils to create a vegan stew that’s deeply nourishing yet surprisingly easy to whip up on a weeknight. Whether you serve it with fluffy rice, pillowy naan, or simply enjoy a steaming bowl on its own, this Coconut Red Lentil Dahl is sure to earn a spot in your regular rotation.

Coconut Red Lentil Dahl Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how just a handful of pantry staples come together to create such a vibrant, flavorful dish! Each ingredient in Coconut Red Lentil Dahl plays a special role, from building the aromatic base to adding creaminess and a pop of fresh citrus at the end.

Red Lentils: These cook quickly and break down beautifully, giving the dahl a luscious, creamy texture.
Coconut Oil: Imparts a subtle richness and enhances the coconut notes throughout the dish.
Onion: Provides sweetness and depth as the savory foundation for the spices.
Garlic: Adds aromatic warmth and classic flavor punch.
Fresh Ginger: Brings brightness and a gentle zing to balance the coconut’s creaminess.
Ground Turmeric: Gives the dahl its beautiful golden color and an earthy, slightly peppery flavor.
Ground Cumin: Offers warmth and a hint of smokiness that’s quintessential in Indian-inspired dishes.
Ground Coriander: Lends citrusy, floral notes that round out the spice blend.
Chili Flakes (optional): For those who like a touch of heat, these add a gentle kick.
Full-Fat Coconut Milk: The star ingredient, delivering silky richness and subtle sweetness.
Vegetable Broth or Water: Ensures the lentils cook evenly and soak up all the flavors.
Salt: Essential for bringing all the flavors to life—taste and adjust as you go!
Lemon Juice: A squeeze at the end brightens and balances the stew beautifully.
Fresh Cilantro: The ultimate garnish for a pop of color and fresh, herbal aroma.

How to Make Coconut Red Lentil Dahl

Step 1: Sauté the Aromatics

Begin by heating coconut oil in a large saucepan over medium heat. Once shimmering, add the diced onion and sauté until it turns soft and translucent, about 4 to 5 minutes. This gentle sauté draws out the onion’s natural sweetness and sets the stage for your spices to shine.

Step 2: Toast the Spices

Next, stir in the minced garlic and grated ginger, followed by turmeric, cumin, coriander, and chili flakes if you like a bit of heat. Cook this mixture for another minute, stirring constantly. You’ll know it’s ready when your kitchen fills with the irresistible aroma of those toasted spices!

Step 3: Add Lentils and Liquids

Pour in the rinsed red lentils and give everything a good stir so the lentils are coated in the fragrant spice mix. Add the full can of coconut milk and the vegetable broth or water, stirring well to combine. This is where the magic begins as everything simmers together.

Step 4: Simmer Until Creamy

Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 to 25 minutes, stirring occasionally to prevent sticking. The lentils will soften and start to break down, thickening the dahl into a creamy, hearty stew. If you prefer a thinner consistency, just add a splash more broth or water.

Step 5: Finish and Serve

Once the lentils are tender, season with salt and stir in the fresh lemon juice for a bright finish. Taste and adjust seasoning as needed. Ladle the Coconut Red Lentil Dahl into bowls, top generously with fresh cilantro, and serve piping hot with your favorite sides.

How to Serve Coconut Red Lentil Dahl

Garnishes

A flourish of fresh cilantro is the classic finishing touch, adding a burst of color and a fresh, herbal note that pairs perfectly with the creamy dahl. For even more flavor, try a sprinkle of toasted coconut flakes, a dollop of dairy-free yogurt, or a squeeze of extra lemon juice just before serving.

Side Dishes

Coconut Red Lentil Dahl is irresistibly comforting when served alongside fluffy basmati rice or warm naan bread—ideal for scooping up every last bite. For a lighter meal, pair with steamed greens or a crisp cucumber salad that offers a refreshing contrast.

Creative Ways to Present

For a fun twist, serve your Coconut Red Lentil Dahl in a bread bowl or over roasted sweet potatoes for a heartier meal. You can also spoon it into small ramekins for an appetizer course, or swirl in a vibrant green chutney for extra color and flavor.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Red Lentil Dahl keeps beautifully in the fridge for up to four days. Simply let it cool to room temperature before transferring to an airtight container. As it sits, the flavors deepen and meld, making it even more delicious the next day.

Freezing

This dish is a freezer superstar! Portion the cooled dahl into individual containers or freezer bags, leaving a little space for expansion. Freeze for up to three months. Thaw overnight in the fridge or reheat from frozen for a quick, comforting meal anytime.

Reheating

To reheat, simply warm the dahl gently on the stovetop over low heat, stirring occasionally and adding a splash of water or broth if it’s too thick. Alternatively, microwave in a covered bowl, stopping to stir every minute or so until heated through.

FAQs

Can I use green or brown lentils instead of red?

Red lentils are best for Coconut Red Lentil Dahl because they cook quickly and break down into a creamy texture. While green or brown lentils will work in a pinch, they tend to hold their shape more and may require a longer cooking time.

Is this dahl spicy?

The base recipe is gently spiced and only mildly hot, thanks to an optional pinch of chili flakes. If you prefer more heat, feel free to add extra chili or serve with a drizzle of chili oil!

Can I add vegetables to this recipe?

Absolutely! Stir in chopped spinach, kale, or even diced tomatoes toward the end of cooking for added nutrients, color, and flavor. This recipe is incredibly flexible and welcomes extra veggies.

What can I use instead of coconut milk?

If you’re not a fan of coconut, substitute with cashew cream or another rich, unsweetened plant milk. The flavor will change slightly, but you’ll still get a lovely creamy texture.

Is Coconut Red Lentil Dahl good for meal prep?

Yes! This dish is a meal-prep favorite because it stores and reheats so well. Make a big batch on Sunday and enjoy nourishing, flavorful lunches or dinners all week long.

Final Thoughts

If you’re craving something warm, nourishing, and downright delicious, give Coconut Red Lentil Dahl a try. It’s a dish that’s sure to bring comfort to your table and smiles all around. Happy cooking!

Coconut Red Lentil Dahl Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A creamy and flavorful Coconut Red Lentil Dahl that is perfect for a comforting vegan meal. This Indian-inspired lentil stew combines red lentils, coconut milk, and aromatic spices to create a rich, nutritious dish that’s simple to prepare and delightful to eat.

Ingredients

Scale

Main Ingredients

1 cup red lentils (rinsed)
1 tablespoon coconut oil
1 small onion (diced)
2 garlic cloves (minced)
1 tablespoon fresh ginger (grated)
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chili flakes (optional)
1 (14-ounce) can full-fat coconut milk
2 cups vegetable broth or water
1 teaspoon salt (or to taste)
juice of ½ lemon
fresh cilantro for garnish

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Instructions

Sauté Aromatics: Heat the coconut oil in a large saucepan over medium heat. Add the diced onion and sauté until softened, about 4 to 5 minutes.
Add Spices and Garlic: Stir in the minced garlic, grated ginger, turmeric, cumin, coriander, and chili flakes (if using), and cook for another minute until fragrant.
Cook Lentils: Add the rinsed red lentils, coconut milk, and vegetable broth to the pan. Stir well to combine, then bring the mixture to a gentle boil.
Simmer Dahl: Reduce the heat to low and simmer uncovered for 20 to 25 minutes. Stir occasionally until the lentils are soft and the mixture has thickened.
Season and Finish: Season with salt to taste and stir in the juice of half a lemon. Adjust seasoning as needed.
Serve: Serve the dahl warm, topped with fresh cilantro. It pairs wonderfully with steamed rice or naan bread.

Notes

For a thinner dahl, add more broth or water as needed.
You can add chopped spinach or kale at the end for extra nutrients and color.
Stores well in the fridge for up to 4 days and freezes beautifully for longer storage.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian