Creamy Red Lentil Dahl Ready in 30 Minutes
Ingredients
- Pantry Staples
- 1 cup red lentils rinsed
- 1 can coconut milk full-fat or light
- 3 cups vegetable broth or water
- Aromatics & Spices
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp turmeric
- 1 tsp cumin seeds or ground cumin
- ½ tsp ground coriander
- 1 tsp garam masala added at the end
- Pinch of chili flakes or cayenne optional
- Salt and black pepper to taste
- Optional Garnishes
- Fresh cilantro
- Lime wedges
- Basmati rice or naan
Instructions
- Sauté Aromatics: Heat oil in a large pot over medium heat. Cook onion until soft, then add garlic and ginger.
- Toast Spices: Stir in cumin, turmeric, coriander, and chili flakes (if using). Cook for 30 seconds until fragrant.
- Add Lentils & Liquids: Stir in rinsed lentils, coconut milk, and broth. Mix well.
- Simmer: Bring to a gentle boil, then reduce heat. Simmer uncovered 20–25 minutes, stirring occasionally, until lentils are creamy.
- Finish & Serve: Stir in garam masala. Adjust seasoning. Garnish with cilantro and lime. Serve with rice or naan.
Notes
- Rinse lentils before cooking to remove starch and prevent gumminess.
- Add more broth for a looser consistency, or simmer longer for a thicker dahl.
- Add spinach, kale, or diced tomatoes for extra nutrition.
- Meal-prep friendly flavors deepen after resting overnight.