Simmered red lentils with warm spices, ginger, and tomato, finished with a swirl of coconut milk for richness and creaminess.
For extra creaminess, use full-fat coconut milk; light coconut milk will work but yields less richness. Serve with rice, naan, or flatbread to soak up the sauce.
Red lentils break down and thicken the dahl naturally; do not substitute brown or green lentils without extending cook time by 10–15 minutes. Dahl keeps refrigerated for up to 5 days and freezes well for up to 3 months; thaw and reheat gently on the stovetop.
Ingredients
Scale
Measurement units
- 1 ½ cups red lentils
- 1 medium onion
- 4 garlic cloves
- 2 tbsp fresh ginger
- 1 can (14 oz) diced tomatoes (canned or fresh)
- 4 cups vegetable broth
- ¾ cup coconut milk (full-fat, divided)
- 1 ½ tsp cumin
- 1 tsp coriander
- ½ tsp turmeric
- ¼ tsp red pepper flakes
- 2 tbsp olive oil
- salt (to taste)
- black pepper (to taste)
- ¼ cup fresh cilantro (for garnish)
- 1 lime (for serving, juice and wedges)
Ingredients
Scale
Measurement units
- 1 ½ cups red lentils
- 1 medium onion
- 4 garlic cloves
- 2 tbsp fresh ginger
- 1 can (14 oz) diced tomatoes (canned or fresh)
- 4 cups vegetable broth
- ¾ cup coconut milk (full-fat, divided)
- 1 ½ tsp cumin
- 1 tsp coriander
- ½ tsp turmeric
- ¼ tsp red pepper flakes
- 2 tbsp olive oil
- salt (to taste)
- black pepper (to taste)
- ¼ cup fresh cilantro (for garnish)
- 1 lime (for serving, juice and wedges)
Instructions
Prepare aromatics and spices
Dice 1 medium onion into small pieces.
Mince garlic cloves and fresh ginger (2 tablespoon).
Toast spices and sauté aromatics
Heat olive oil (2 tablespoon) in a large pot over medium heat.
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
Stir in the minced garlic and ginger, then add cumin (1 ½ teaspoon), coriander (1 teaspoon), turmeric (½ teaspoon), and red pepper flakes (¼ teaspoon). Toast for 1 minute, stirring constantly, until fragrant.
Add lentils, tomatoes, and broth
Add 1.5 cups rinsed red lentils (1 ½ cups) and stir to coat with the spiced oil.
Pour in 1 can (14 oz) diced tomatoes (1 can (14 oz)) with their juice and vegetable broth (4 cup).
Bring to a boil, then reduce heat to medium-low.
Simmer until lentils are tender
Simmer uncovered, stirring occasionally to prevent sticking, until the lentils are completely soft and beginning to break down, 20–25 minutes.
Finish with coconut milk and season
Stir in 0.75 cup coconut milk until fully combined.
Taste and adjust salt and black pepper as needed.
Simmer for 2 more minutes to warm through.
Serve and garnish
Ladle the dahl into bowls and drizzle with a swirl of extra coconut milk if desired.
Top with fresh cilantro and serve with lime wedges on the side.
Before you cook
Cook notes
- • Red lentils break down and thicken the dahl naturally; do not substitute brown or green lentils without extending cook time by 10–15 minutes.
- • For extra creaminess, use full-fat coconut milk; light coconut milk will work but yields less richness.
- • Dahl keeps refrigerated for up to 5 days and freezes well for up to 3 months; thaw and reheat gently on the stovetop.
- • Serve with rice, naan, or flatbread to soak up the sauce.
- • Adjust red pepper flakes and salt to your heat and salt preference; taste as you go.
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