A COZY, ONE-POT LENTIL CURRY THAT'S CREAMY, COMFROTING, AND BURSTING WITH FLAVOR.
There’s something so deeply comforting about a bowl of dal, warm, spiced, and nourishing down to the soul. This Coconut Masoor Dal, made with red split lentils and creamy coconut milk, is one of those recipes that’s simple enough for a weeknight but layered with flavor like you spent all day in the kitchen.
Inspired by the cozy, home-cooked dals I grew up with, but with a lighter, plant-based twist, this version is vegan, gluten-free, and incredibly satisfying. The red lentils cook quickly and break down into a silky texture, while the mix of garlic, ginger, turmeric, and cumin gives it that unmistakable depth you crave in a good curry. Coconut milk adds richness, and a final squeeze of lemon keeps it bright and fresh.
Whether you serve it over rice, scoop it up with roti, or enjoy it straight from the bowl like a stew, this dal is pure comfort food, with benefits. Packed with fiber, plant-based protein, and warming spices, it’s a recipe I return to again and again, especially when I want something both grounding and nourishing.
Pair this with some Everiday Garlic Chili Oil and enjoy! 💛
Coconut Masoor Dal (Red Lentils)
A delicious vegan lentil curry bursting with flavor
INGREDIENTS
- 1 Tbsp coconut oil
- 4 cloves garlic, chopped finely
- 3-inch piece of ginger, chopped or grated
- 1 medium onion, diced
- 1/2 tsp turmeric
- 2 tsp cumin
- 1 tsp coriander powder
- 1/2 tsp cayenne pepper/chili powder (optional or to taste)
- salt & pepper to taste
- 1 400g can/1.25 cups diced tomatoes or tomato sauce. If using fresh tomatoes, you want 5 to 6 whole tomatoes, peeled and pureed
- 1 tsp tomato paste
- 1 cup dry red split lentils (masoor dal)
- 1 cup coconut milk
- 2 cups vegetable broth or water
- 2-3 cups spinach, roughly chopped (you can use frozen as well or any other greens )
- 1 tbsp lemon juice
- Freshly chopped coriander for garnish
INSTRUCTIONS
- Rinse then soak your lentils for 30 minutes to 1 hour in water + 1 tbsp of apple cider vinegar (you can use any vinegar or lemon juice if you don't have apple cider). After soaking, rinse and drain.
- Heat your oil in a large pot. Add onions, ginger, garlic, and stir-fry until onions are slightly browned and translucent.
- Add all your dry spices, including salt & pepper. You want your spices (masala) to roast a bit so you get a nice aroma, about 2 minutes.
- Add your tomatoes and 1 tsp tomato paste. Continue to cook until the spices have infused with the tomatoes.
- Add the coconut milk and vegetable broth to the pot and let simmer for a few minutes.
- Now add your red lentils. Cover and let it simmer for about half an hour. The lentils will get soft, and the dal will turn thick.
- Last, add your spinach into the dal along with your lemon juice and let everything cook together for another 5 minutes.
- Serve with white rice, cauliflower rice, or grain-free roti. It's straight-up delicious as a lentil soup as well!
0 comments