Red Lentil Dal with Coconut Milk
Cozy and warm, this hearty red lentil dal is make with plenty of aromatics, creamy coconut milk, and lots of spice!
Print
Pin
Servings: 6 servings
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion thinly sliced
- 2 cloves garlic minced
- 1 inch ginger minced
- 2 teaspoons fenugreek seeds
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon red pepper flakes
- 14.5 ounces (1 can) coconut milk
- 3 cups vegetable stock
- 15 ounces (1 can) diced tomatoes
- 2 ½ cups red lentils
- 3 teaspoons kosher salt
- optional - ¼ cup cilantro roughly chopped
- for serving - rice or naan
Instructions
- Heat a large pot over medium-high heat and add the coconut oil. Once it’s hot, add the onions and cook for 3 to 4 minutes or until they start to become translucent.
- Add the garlic and ginger and let cook for 30 seconds, stirring continuously.
- Add the fenugreek seeds, turmeric, cumin seeds, and red pepper flakes to the pot and stir to combine. Cook for 1 minute to allow the spices to bloom.
- Add the coconut milk, vegetable stock, tomatoes, lentils, and salt to the pot and stir to combine. Increase the heat and bring to a gentle boil, then reduce the heat to low and allow to simmer for 30 minutes.
- Remove from the heat and serve with rice or naan. Sprinkle optional cilantro on top.
Notes
Cooking Tips - Stir the dal occasionally while it simmers. If it's drying out too quickly, reduce the heat and add an additional ½ cup of stock.
Specialty Ingredients - Red lentils are available in most grocery stores, but if you can't find them you can use brown lentils interchangeably.
Storage - save for up to 5 days in the refrigerator in an airtight container. Or freeze for up to 3 months.
Nutrition
Serving: 1g | Calories: 455kcal | Carbohydrates: 55g | Protein: 22g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1661mg | Potassium: 1067mg | Fiber: 24g | Sugar: 5g | Vitamin A: 467IU | Vitamin C: 12mg | Calcium: 90mg | Iron: 10mg