Save It This Vegan One-Pot Coconut Lentil Dahl is a comforting, creamy, and aromatic lentil curry that brings warmth to any table. Simmered with rich coconut milk and a blend of hearty spices, this dish is perfectly brightened with fresh lime and spinach, making it a nourishing weeknight meal for anyone seeking flavor and simplicity.
Save It The beauty of this dahl lies in its simplicity. By toasting the spices and sautéing the aromatics together, you build a deep foundation of flavor that transforms humble red lentils into a gourmet experience. It is a kitchen staple that feels both indulgent and healthy.
Ingredients
- Lentils & Legumes: 1 cup (200 g) dried red lentils, rinsed
- Aromatics: 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 1-inch (2.5 cm) piece fresh ginger, grated
- Spices: 1 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp ground turmeric, 1/2 tsp ground coriander, 1/4 tsp cayenne pepper (optional), salt and black pepper to taste
- Liquids: 1 (14 oz/400 ml) can full-fat coconut milk, 2 1/2 cups (600 ml) vegetable broth, 1 tbsp coconut oil or olive oil
- Vegetables: 3 cups (90 g) fresh baby spinach, 1 medium tomato, diced
- Garnish: 1 lime, cut into wedges; fresh cilantro, chopped
Instructions
- Step 1
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3–4 minutes until soft and translucent.
- Step 2
- Stir in the garlic and ginger; cook for 1 minute until fragrant.
- Step 3
- Add the curry powder, cumin, turmeric, coriander, cayenne pepper, salt, and black pepper. Stir for 30 seconds to toast the spices.
- Step 4
- Mix in the rinsed red lentils and diced tomato.
- Step 5
- Pour in the coconut milk and vegetable broth. Stir to combine and bring to a gentle boil.
- Step 6
- Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and creamy.
- Step 7
- Add the fresh spinach and stir until wilted, about 2 minutes.
- Step 8
- Taste and adjust seasoning if needed.
- Step 9
- Serve hot, garnished with lime wedges and chopped cilantro.
Zusatztipps für die Zubereitung
Adjust the cayenne pepper to your desired spice level to ensure the heat matches your preference. Be sure to check your broth and spice labels to maintain the gluten-free and dairy-free integrity of the dish.
Varianten und Anpassungen
For extra protein, add 1 cup of cooked chickpeas with the lentils. If you prefer a chunkier dahl, add diced carrots or bell pepper along with the tomato for extra texture and color.
Serviervorschläge
Serve this hearty dahl with basmati rice or warm naan for a more filling meal. The fresh cilantro and lime wedges are essential for cutting through the richness of the coconut milk.
Save It Whether you're looking for a quick weeknight dinner or a meal-prep friendly lunch, this One-Pot Coconut Lentil Dahl is sure to satisfy. Its rich flavors and simple ingredients make it a reliable favorite for any home cook.
Recipe FAQs
- → How long does coconut lentil dahl keep in the refrigerator?
The dahl stores well in an airtight container for 4-5 days. The flavors actually deepen and improve after a day or two, making it excellent for meal prep. Reheat gently on the stovetop with a splash of water or broth to restore creaminess.
- → Can I freeze this lentil dahl?
Yes, this freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop, adding a little liquid if needed. The texture remains excellent after freezing.
- → What type of lentils work best for this dish?
Red lentils are ideal because they break down quickly and create a naturally creamy texture. Brown or green lentils will hold their shape but won't achieve the same velvety consistency. Avoid using black lentils as they require much longer cooking times.
- → How can I make this dahl spicier?
Increase the cayenne pepper to 1/2 teaspoon or add diced jalapeño with the aromatics. You can also serve with red pepper flakes or hot chutney on the side. For deeper heat, add a minced serrano pepper when sautéing the onions.
- → What can I serve with coconut lentil dahl?
Basmati rice is the classic pairing, but it also works wonderfully with quinoa, warm naan, roti, or cauliflower rice. Top with extra cilantro, toasted coconut flakes, or a dollop of coconut yogurt for added richness and contrast.
- → Is this dahl suitable for batch cooking?
Absolutely. This dish doubles easily and maintains its quality when made in large batches. The one-pot method simplifies preparation, and the flavors meld beautifully over time. Consider making a double batch to enjoy throughout the week or freeze for future meals.