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 1/2 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
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Ginger Powder
  • 1/2 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 1/2 cup at a time will loosen it up.
  4. Enjoy! 

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Published by ashsinthekitchen

Home cook, gardener and lover of life!

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