Warming, comforting and packed with flavour, this Coconut Lentil Dahl is a perfect meal even if you aren’t following a plant based diet. Lentils are slowly simmered in aromatic spices, coconut milk and chopped tomatoes. Serve with Naan bread and mango chutney for a filling and wholesome dinner.
I’ve been making this coconut Dahl repeatedly over the past few months. It’s perfect Winter weather food and so delicious I crave it on a regular basis. The combination of the creamy coconut milk, aromatic spices and soft lentils is just wonderful.
I thought it was about time I shared the recipe with you….I hope you love it too!
ingredients
- Dried Red or Yellow Lentils
- coconut oil, or any other cooking oil
- One onion, finely chopped
- 3 garlic cloves, crushed
- fresh ginger, grated
- Spices – dried cumin, coriander, turmeric, freshly ground black pepper, dried chilli flakes and Garam Masala
- A generous amount of salt to season
- coconut milk
- chopped tomatoes
how to make coconut lentil dahl
Scroll to the bottom of the post to find a printable recipe card with ingredient amounts and detailed instructions.
Step 1. Rinse the lentils in a sieve until the water runs clear. Shake the sieve to remove excess water.
Step 2. Heat the oil in a large saucepan. Gently fry the onions, spices, garlic and ginger until the onions have softened, about 10 minutes.
Step 3. Stir in the lentils, coconut milk and chopped tomatoes. Fill two of the empty cans with water and add to the pan.
Step 4. Bring to the boil, then gently simmer uncovered for about one hour, or until the lentils are soft.
Step 4. Stir in the Garam Masala, if using and season with salt to taste. Be generous with seasoning – I usually add at least 1 teaspoon. You might also want to add a little more pepper. Your Dhal is now ready to serve.
can I use split peas instead of lentils?
Yes, you can substitute lentils for split peas. BUT, please note that the dahl will take much longer to cook – at least two hours. Lentils are the best choice as they break down much faster.
can i make coconut dahl in advance?
Yes, dahl can be cooked up to three days ahead of time. Cook, cool down completely and store in the fridge. It will taste even better after a day or two.
time saving tips
Instead of using fresh garlic and ginger, use garlic and ginger puree. I buy this in the World Foods section of many large supermarkets.
If you’re really pushed for time, you could use a tin of drained lentils. It won’t be quite as good, but it works pretty well.
serving
The traditional way to serve dahl is with Basmati rice, which does a beautiful job of soaking up the spiced lentils. Personally, I love dahl just as it is with Naan bread (or flatbreads), a sprinkling of fresh coriander and a spoonful of mango chutney. Coconut yoghurt is also a lovely accompaniment.
If you like, you could stir in a couple of handfuls of fresh spinach just before you’re ready to serve the dahl.
more vegan recipes to try
Coconut Lentil Dahl
This Coconut Lentil Dahl is just what you need on a cold Winter's Day! Lentils slow cooked in warming spices, coconut milk and chopped tomatoes. Ready to enjoy in around one hour. Serve with rice and/or flatbreads and mango chutney for a nutritious and delicious meal.
Ingredients
- 1 tablespoon coconut oil, or any other cooking oil
- 1 large onion, peeled and finely chopped
- 3 garlic cloves, crushed
- A thumb sized piece of ginger, peeled and grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- 1/4 teaspoon chilli flakes
- 1/2 teaspoon freshly ground black pepper
- 300g yellow or red lentils
- 2 x 400g cans coconut milk
- 400g can chopped tomatoes
- 1 teaspoon Garam Masala (optional)
- 1 teaspoon salt, or to taste
Instructions
- Rinse the lentils in a sieve until the water runs clear. Shake the sieve to remove excess water.
- Heat the coconut oil in a large saucepan. Cook the onions over a low heat for about 10 minutes or until softened and beginning to turn golden.
- Add the garlic and ginger and cook for one minute. Add the spices to the pan (including the black pepper) and cook for a couple more minutes.
- Stir in the lentils, then pour in the coconut milk and chopped tomatoes. Fill two of the empty cans with water and pour into the pan.
- Bring to the boil and simmer for around one hour or until the lentils are soft and the mixture has thickened. Season with salt to your taste.
- Serve with flatbreads, a sprinkling of fresh coriander or fresh baby leaf spinach and mango chutney.
Notes
Storing leftovers: Cool the dhal completely, then transfer to a lidded container. Place in the fridge and use within 3-4 days.
To freeze: Leave to cool completely, then transfer to airtight containers. Freeze for up to three months.
Defrost thoroughly, then reheat in a saucepan, add a little water to loosen the consistency.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 397Total Fat: 29gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 731mgCarbohydrates: 29gFiber: 9gSugar: 6gProtein: 11g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.