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Easy Lentil Dahl

A healthy and flavorful South Asian dish made with lentils, spices, and coconut milk, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the base
  • 1 tablespoon coconut oil For sautéing
  • 1 small onion (sliced)
  • 4 cloves garlic (smashed)
  • 1 tablespoon ginger (peeled and grated)
Spices
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon red pepper flakes
Main ingredients
  • 7 ounces red lentils (rinsed and drained)
  • 14 ounces canned tomatoes (diced) Can substitute with fresh tomatoes
  • 13 ounces canned coconut milk (full fat)
  • 2 cups vegetable broth
  • 1/2 teaspoon salt Adjust to taste
  • 1/2 teaspoon pepper Adjust to taste
  • 1/2 large lemon (juiced)
  • 1 cup baby spinach (loosely packed)

Method
 

Preparation
  1. Heat the coconut oil in a large pan over medium-high heat.
  2. Add the sliced onion and sauté for about 5 minutes until soft and translucent.
  3. Stir in the smashed garlic and grated ginger and continue sautéing until aromatic.
  4. Add garam masala, turmeric, ground coriander, cumin, and red pepper flakes, stirring for about a minute.
Cooking
  1. Mix in the rinsed lentils, diced tomatoes, coconut milk, and vegetable broth.
  2. Season with salt and pepper, then bring to a boil.
  3. Reduce heat to low and let simmer for about 20 minutes, until thickened.
  4. Stir in the lemon juice and baby spinach, cooking until the spinach wilts.
  5. Remove from heat and serve warm with rice or naan.

Notes

Can be stored in an airtight container in the refrigerator for 3-4 days or frozen for 2-3 months. Thaw overnight before reheating.