Search

Red lentil coconut Dahl

Based on 2 ratings

“This is my favourite comfort food. People often think dahl is really complicated but this one isn’t! All the ingredients go straight in one pan, and you just let it cook and absorb all of the flavours! Enjoy!”

Difficulty

Easy 👌
5
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
140 g red lentils
onion
2 cloves garlic
tomatoes
400 ml coconut milk
100 vegetable broth
½ tsp ground cumin
½ tsp smoked paprika powder
½ tsp curry powder
½ tsp chili powder
3 tbsp coconut yogurt
2 tbsp chili sauce
1 tsp chili flakes (for serving)
1 pinch parsley

Utensils

  • knife
  • cutting board
  • frying pan
  • spatula
  • bowl
  • Step 1/6

    • 2 cloves garlic
    • knife
    • cutting board
    • frying pan

    Finely dice the onion and mince the garlic cloves. Add both to a pan with some olive oil on medium heat. Allow to cook for 2 mins.

  • Step 2/6

    • tomatoes

    Roughly chop the tomatoes into medium-sized chunks and add to the pan.

  • Step 3/6

    • ½ tsp ground cumin
    • ½ tsp smoked paprika powder
    • ½ tsp curry powder
    • ½ tsp chili powder

    Add the spices to the pan, and cook for a further 3 mins.

  • Step 4/6

    • 140 g red lentils
    • 400 ml coconut milk
    • spatula

    Add the rinsed red lentils followed by the tinned coconut milk. Stir and bring the mixture to the boil, then reduce the heat so that the mixture comes to a simmer. Leave for 40 mins, stirring every 10 mins.

  • Step 5/6

    • 100 ml vegetable broth

    If the mixture becomes dry, top up with stock.

  • Step 6/6

    • 3 tbsp coconut yogurt
    • onion
    • 1 tsp chili flakes (for serving)
    • 1 pinch parsley
    • bowl

    Pour the Dahl into a bowl, and add a dollop of coconut yoghurt and some chilli jam. Roughly chop some parsley and add to garnish along with the chilli flakes.

More delicious ideas for you