Coconut Red Lentil Dahl
Dhal is an excellent source of iron and fibre, and a good source of plant protein. Red lentil dahl is full of flavour making it the perfect healthy dinner or lunch which is very comforting.
INGREDIENTS
1 tbsp coconut oil
2 medium yellow onions, diced (600 g, approx. 4 cups)
4 medium cloves garlic, minced
1 tbsp fresh ginger, peeled, minced
1 tbsp curry powder
1 tsp turmeric
1/2 tsp coriander
1/2 tsp black pepper
1 tsp sea salt
1/2 tsp red pepper flakes
2 cups (375 g) dry red lentils
1 can coconut milk (full-fat or light)
3 cups water or vegetable stock
Fresh cilantro for serving
Cooked brown rice, for serving (optional)
Optional Ideas
Add Greens: You can stir in a couple handfuls of fresh spinach at the end for added nutrition.
More Veggies: If you want to add additional veggies, I’d recommend adding diced carrots, cauliflower or bell peppers at the same time as the onions.
INSTRUCTIONS
Cook the onions, ginger and garlic in the coconut oil for 5-10 minutes over medium heat, stirring frequently until soft.
Add the spices, coconut milk, lentils and water or vegetable stock.
Bring to a light simmer over low to medium heat and cook for 25-30 minutes, uncovered, until lentils are soft and it has thickened up.
Remove from heat and serve topped with fresh cilantro over brown rice, quinoa, with a side salad or on its own.
EXTRA NOTES
Broth or Water: You can use both with good results, but the broth adds a bit more flavour to the final dish.
Coconut Milk: Both light and full-fat coconut milk work well. Full-fat will result in an extra creamy dahl, light coconut milk is great for a lower-fat option that’s still delicious.
Storage: Let cool then store in a sealable container in the fridge for up to 5 days or freezer for up to 3 months. Reheat as needed stovetop or in the microwave.
Spiciness: Omit or reduce the amount of red pepper flakes if you’re sensitive to spice.
