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Easy Creamy Coconut and Tomato Red Lentil Dahl

Lentils are seriously a little nutrition powerhouse, they are an excellent source of plant protein, folate, magnesium and fibre, they are packed with protein and help to reduce cholesterol while stabilising blood sugar. Lentils are super affordable making this Dahl recipe a cheap but flavourful and nourishing meal, great for the cooler months!

Course Dinner, Main Course
Cuisine Indian
Keyword Dahl, Red Lentil Dahl, Vegan Dahl
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 1.5 cups dried red lentils rinsed
  • 3 cups vegetable stock
  • 1 400g tin diced tomatoes
  • 1 400g tin of full fat coconut milk
  • 1 whole brown onion diced
  • 4-5 cloves garlic crushed
  • 1 thumb fresh ginger peeled and grated
  • 1 tsp ground tumeric
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp good quality curry powder
  • .5 tsp dried chilli flakes optional
  • 12 fresh curry leaves
  • 1 tbsp cold pressed olive or avocado oil
  • 1 bunch coriander including stems roughly chopped
  • 1 whole lime
  • 4 servings jasmine or basmati rice

Optional for serving

  • 4 servings fresh steamed broccoli
  • 250 grams fresh baby spinach leaves
  • 1 tub natural coconut yogurt

Instructions

  1. Prepare onion, garlic and ginger and measure out spices into a small ramekin (makes cooking process easier)

  2. In a medium cast iron pot, heat olive oil over a medium/high heat

  3. Add onion and saut√© for 2-3 minutes until becoming golden and translucent 

  4. Add garlic, ginger and curry leaves, stir well for another 1 minute

  5. Add all spices (turmeric, cumin, garam masala, curry powder and chilli flakes) and stir quickly so as not to burn, add a little water to prevent sticking and create a paste consistancy

  6. After a minute, add the rinsed red lentils, coconut milk, tomatoes and vegetable stock and stir to combine

  7. Bring mixture to a boil then immediately turn down to a simmer and cover partially, set a timer for 30 minutes

  8. While the Dahl is cooking, prepare your rice according to packet directions (I use a rice cooker)

  9. After 30 minutes, lentils should be cooked, stir through most of the coriander (save some for serving) and fresh spinach leaves (if using)

  10. Dish rice into bowls, top with Dahl, sprinkle with remaining fresh coriander leaves and squeeze over lime juice, add a dollop of coconut yogurt (if using)

  11. Other options include serving with naan bread and adding some steamed greens on the side 

Recipe Notes

Leftovers can be stored in an airtight container in the refrigerator and consumed within 3 days or frozen for up to one month for optimum freshness.