Red Lentil Dahl is a traditional Indian recipe made with peeled lentils, coconut milk, and mixed spices. Traditionally served with basmati rice or naan bread, it's a vegan main dish and perfect for a unique lunch or an ethnic dinner with friends.
This is a creamy, enveloping, and flavorful soup that owes its irresistible fragrance to the spices used—garam masala, curry, cumin, chili pepper, ginger, and garlic powder—sautéed with onion in a drizzle of oil. Lentils, usually red, are then added, along with water and tomato puree or paste. The soup is then cooked through, adding coconut milk after about ten minutes.
The result is a soft comfort food with delicate exotic notes, ideal for cuddling on a cold winter evening.
Ingredients
How to Make Red Lentil Dahl
Pour a generous drizzle of oil, the roughly chopped onion and the spice mix into a large, high-sided saucepan, then let everything fry until the onion has softened.
Pour a generous drizzle of oil, the roughly chopped onion and the spice mix into a large, high-sided saucepan, then let everything fry until the onion has softened.
Rinse the lentils several times to remove dust and impurities, then add them to the onion and spice mixture.
Rinse the lentils several times to remove dust and impurities, then add them to the onion and spice mixture.
Add the already hot water until they are fully submerged.
Add the already hot water until they are fully submerged.
Add the tomato puree.
Add the tomato puree.
Mix to combine all the ingredients and cook for about ten minutes.
Mix to combine all the ingredients and cook for about ten minutes.
Once the necessary time has passed, pour in the coconut milk and continue cooking for another 10 minutes. Meanwhile, cook the basmati rice according to the package instructions.
Once the necessary time has passed, pour in the coconut milk and continue cooking for another 10 minutes. Meanwhile, cook the basmati rice according to the package instructions.
At the end of cooking, season with salt and mix.
At the end of cooking, season with salt and mix.
Serve the Dahl with basmati rice and a sprinkling of fresh parsley. Enjoy!
Serve the Dahl with basmati rice and a sprinkling of fresh parsley. Enjoy!
Tips for The Best Red Lentil Dahl
- For optimal results, it's essential to choose shelled legumes: they're ready quickly and are also particularly digestible.
- We also recommend purchasing a full-fat coconut milk, with no added sugars.
- Instead of parsley, you can garnish the surface with cilantro, which has an intense, pungent flavor and is excellent for adding an extra burst of freshness.
- If you prefer, you can pair the dish with chapati, a yeast-free bread cooked in a pan, ideal for scooping up creams and soups.
How to Store Any Leftovers
Once ready, you can store the Dahl in the refrigerator, tightly closed in an airtight container, for up to 2 days. Before serving, reheat it in a pan with 1/2 cup of vegetable broth.
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