Recipe

Creamy Red Lentil Dahl

A golden one-pot dahl with coconut, ginger and warming spices.

10 min prep25 min cook35 min totalServes 5 servingseasy
Creamy Red Lentil Dahl

Red lentils melt into a naturally creamy base in this comforting pantry dinner. Ginger, turmeric and garam masala create layers of warmth without making the dish overly hot.

Ingredients

Dahl

  • 1 1/2 cups red lentils, rinsed
  • 1 tbsp coconut or olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 can diced tomatoes
  • 1 can light coconut milk
  • 3 cups vegetable broth

To finish

  • Juice of 1/2 lemon
  • 3 cups baby spinach
  • 1/3 cup chopped cilantro
  • Cooked brown rice or warm flatbread

Method

  1. 1

    Build the spice base

    Heat oil in a large saucepan over medium heat. Cook onion for 5 minutes. Add garlic, ginger, garam masala, turmeric and cumin; stir for 45 seconds.

  2. 2

    Simmer

    Add lentils, tomatoes, coconut milk and broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–24 minutes, stirring occasionally.

  3. 3

    Adjust the texture

    When the lentils are tender, add a splash of water if the dahl is thicker than you like.

  4. 4

    Finish

    Fold in spinach until wilted. Add lemon juice and season with salt and black pepper.

  5. 5

    Serve

    Spoon into bowls with rice or flatbread and scatter with cilantro.

Nutrition per serving

Calories

390 kcal

Protein

19 g

Fiber

16 g

Carbohydrates

57 g

Fat

11 g

Cooking tips

  • — Rinse red lentils until the water runs mostly clear.
  • — Dahl thickens dramatically after cooling; add water when reheating.
  • — Freeze in individual portions for up to three months.