Craving a bowl of pure comfort that’s vibrant, nourishing, and ready fast? This aromatic Curried Red Lentil Dahl delivers! Simmered in fragrant spices, creamy coconut milk, and tangy tomatoes, it transforms humble lentils into a velvety, protein-rich feast.
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
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- 1 cup (200g) red lentils, rinsed
- 1 tbsp coconut oil
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp curry powder
- ½ tsp chili flakes (optional)
- 1 (14oz/400g) can diced tomatoes
- 1 (14oz/400ml) can coconut milk
- 2 cups (500ml) vegetable broth
- 2 cups (60g) fresh spinach
- 1 cup (200g) basmati rice
- Juice of ½ lemon
- Salt to taste
- Fresh cilantro (for garnish)
- Lemon wedges (for garnish)
Instructions
1. Cook the Rice:
- Rinse basmati rice until water runs clear. Combine with 2 cups water and ½ tsp salt in a pot.
- Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let steam for 5 minutes.
2. Sauté Aromatics:
- Heat coconut oil in a deep pot over medium heat.
- Add diced onion and cook until soft (5 minutes). Stir in garlic, ginger, turmeric, cumin, coriander, curry powder, and chili flakes. Cook for 1 minute until fragrant.
3. Simmer the Dahl:
- Add rinsed lentils, diced tomatoes, coconut milk, and vegetable broth. Stir well.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
4. Finish & Serve:
- Stir in spinach until wilted (1–2 minutes).
- Add lemon juice and salt to taste. For creamier texture, lightly mash lentils with a spoon.
- Fluff rice with a fork. Serve dahl over rice, garnished with cilantro and lemon wedges.
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