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Easy Red Lentil & Coconut Dahl

Coconut & Red Lentil Dahl

This smooth, delicious dahl melts in your mouth and is the perfect way to eat healthy in a snap as the weather cools. It’s a plant-based, gluten-free dinner or lunch recipe that takes under 30 minutes and is a total crowd-pleaser. I love this on weeknights and used with leftovers for lunchtime Buddha bowls. It’s like a warm hug in food form. Try it on its own or with kale, tomatoes, and almonds or get creative and add avocado, beet kimchi, green onion, and more! I personally love it with the turmeric cauliflower rice and the perfect kale salad.

 

Coconut & Red Lentil Dahl

Easy Red Lentil & Coconut Dahl
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 cups dried red lentils
  2. 1 tablespoon olive oil
  3. 2 red onions
  4. 2 cloves garlic
  5. 1 zucchini, chopped
  6. 3 medium tomatoes or 2 handfuls baby tomatoes, chopped
  7. a dash of sea salt
  8. 2 teaspoons ground cumin
  9. 2 ½ teaspoons turmeric
  10. 2 teaspoons curry powder
  11. ¼ teaspoon cayenne
  12. a dash of ground black pepper
  13. 3 tablespoons tamari
  14. 1 15oz can light coconut milk (try it with almond milk if you’d like an even lighter version!)
  15. 2 cups water
Optional toppings
  1. Fresh cilantro
  2. Chopped almonds
  3. Baby tomatoes
  4. Green kale
  5. Beet kimchi
Instructions
  1. Start by peeling and slicing the onions and garlic and adding them to a large pot with the olive oil. Sautee for about 4-5 minutes, or until slightly translucent, then add in the zucchini, tomatoes, and sea salt. Sautee for another 5 minutes, stirring frequently, then add in the remaining ingredients and stir.
  2. Bring the mixture to a boil, then reduce to a low heat and simmer for about 20-25 more minutes, stirring every few minutes. The dahl is ready to serve when the lentils have a nice soft texture and have absorbed most of the liquid.
  3. This dish is perfect for getting creative. Go nuts and try it with your wildest toppings. I love a lot of color and personally love topping the dahl with chopped almonds, baby tomatoes, and cilantro or pairing it with massaged kale, beet kimchi, and avocado. Enjoy!
Carolyn's Pantry http://carolynspantry.com/

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