Red Lentil Coconut Dal
Red lentils collapse into a creamy, gently spiced stew in about 25 minutes. Lemon and spinach keep it bright.
Ingredients
- 1½ cups basmati rice rinsed
- 2¼ cups water
- 2 tbsp vegetable oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp curry powder
- ½ tsp ground turmeric
- 1½ cups red lentils rinsed
- 1 can diced tomatoes 14.5 oz can
- 1 can coconut milk 13.5 oz can
- 3 cups vegetable broth
- 1½ tsp kosher salt
- 5 oz baby spinach
- 1 lemon juiced
- ¼ cup chopped cilantro
Steps
Bring 1½ cups basmati rice, 2¼ cups water, and ¼ tsp kosher salt to a boil. Cover, turn the heat to low, and cook until tender. Keep covered off the heat.
Heat 2 tbsp vegetable oil in a large pot over medium heat. Cook 1 yellow onion until soft, then stir in 3 cloves garlic, 1 tbsp fresh ginger, 1 tbsp curry powder, and ½ tsp ground turmeric for 1 minute.
Add 1½ cups red lentils, 1 can diced tomatoes, 1 can coconut milk, 3 cups vegetable broth, and the rest of the salt (1¼ tsp kosher salt). Simmer, stirring often so nothing sticks, until the lentils break down and the dal is thick.
Stir in 5 oz baby spinach until wilted, then 1 lemon juice. Taste for salt, top with ¼ cup chopped cilantro, and serve over the rice.
Variations
Cooks branch a recipe to save their own take. The original never changes.
No variations yet. Be the first.
Ratings and comments
No comments yet.
For search engines and AI assistants
This recipe is also available as JSON and plain text, carries schema.org Recipe data, and can be scaled or added to a shopping list by any assistant connected to the Mise MCP server.