Description
This vibrant and comforting Red Lentil Dahl is an easy, flavorful Indian-inspired dish perfect for a nutritious weeknight dinner. Made with red lentils simmered in aromatic spices, coconut milk, and diced tomatoes, it offers a creamy texture and a warming blend of cumin, turmeric, coriander, and cinnamon. Garnished with fresh cilantro and lemon wedges, it pairs beautifully with rice or naan bread for a hearty, wholesome meal.
Ingredients
Scale
Lentils and Broth
- 1 cup red lentils
- 2 cups water or vegetable broth
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Spices
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp chili powder (adjust to taste)
- 1/4 tsp ground cinnamon
Other Ingredients
- 1 tbsp coconut oil
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 tsp salt (adjust to taste)
- Fresh cilantro for garnish
- Optional: Fresh lemon wedges
Instructions
- Heat Oil and Sauté Onion: Heat coconut oil in a large saucepan over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant and aromatic.
- Toast Spices: Add ground cumin, turmeric, coriander, chili powder, and cinnamon to the pan. Cook for 30 seconds, stirring constantly to release their aromas and deepen the flavors.
- Add Lentils, Liquids, and Tomatoes: Stir in red lentils, water or vegetable broth, and the can of diced tomatoes. Bring the mixture to a boil over medium-high heat.
- Simmer Lentils: Once boiling, reduce heat to low, cover partially, and simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and the mixture has a creamy consistency.
- Incorporate Coconut Milk and Season: Pour in the coconut milk and add salt. Stir well to combine and simmer for an additional 5 minutes to meld flavors.
- Serve and Garnish: Serve the dahl hot, garnished with fresh cilantro leaves and optional lemon wedges. It pairs wonderfully with steamed rice or warm naan bread.
Notes
- Adjust chili powder based on your preferred heat level.
- Use vegetable broth for enhanced flavor or water for a lighter taste.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
- For a thicker dahl, simmer longer to reduce liquid further.
- Adding a squeeze of lemon brightens the flavors before serving.
