Cook and Scale
Vegan Red Lentil Dahl
4 servings · 40 min total
A velvety, warming dahl built on red lentils, coconut milk, and toasted spices. High-protein comfort in one pot.
Ingredients
- 300 g red lentils
- 2 tbsp coconut oil
- 1 onion, diced
- 4 garlic, crushed
- 20 g fresh ginger, grated
- 1–2 fresh chilli, sliced
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 1 tbsp garam masala
- 2 tbsp tomato paste
- 4 dl coconut milk
- 6 dl vegetable stock
- salt to taste
- 3 tbsp fresh cilantro, chopped
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Rinse the lentils — Rinse the red lentils under cold water until it runs clear, then set aside.
- 2.
Fry the onion and spices — Melt the coconut oil in a large pot and fry the onion for 8 minutes. Add the garlic, ginger, and chillies and cook for 2 minutes until fragrant.
- 3.
Toast the spice paste — Stir in the cumin, turmeric, garam masala, and tomato paste and toast for 1 minute.
- 4.
Simmer the dahl until thick — Add the lentils, coconut milk, and stock. Simmer for 20 minutes, stirring often, until the lentils collapse into a thick dahl. Season with salt and scatter with cilantro.