Vegetarian Coconut Dahl

I was gifted these beautiful Red Lentils by a friend, so I decided to make my version of Dahl (Dal, Daal, Dahl), an Indian Curry. It’s really hearty and delicious! I don’t make very many vegetarian/vegan dishes, but this is definitely one of my favorites.

1 ½ cups Red Lentils

14.5 oz. Vegetable Broth

13.5 oz. Coconut Milk

14.5 oz. canned Diced Tomatoes

1 Tablespoon Oil (or Ghee)

1 cup Carrot; peeled and minced

1 cup Onion; chopped

3 cloves Garlic; minced

Pinch of Cumin

Pinch of Cinnamon

½ teaspoon Smoked Paprika

¼ teaspoon Ginger Powder

½ teaspoon Turmeric

1 teaspoon Garam Masala

3 Tablespoons Curry Powder

Salt and Pepper to taste

  1. Rinse the red lentils in cold water and set aside. 
  2. Heat a dutch oven over medium-high heat and add the oil and vegetables. Sauté until tender before adding the garlic. Continue to cook until fragrant, about 2 minutes.
  3. Add the lentils, broth, coconut milk and seasonings to the pot. Taste and season accordingly. Bring to a boil, then reduce heat to low and simmer until the lentils are tender; about 20 minutes. If the Dhal get’s too thick for your liking, adding water ½ cup at a time will loosen it up.
  4. Enjoy! 

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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