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Amazing 1 Bowl Red Lentil Dahl Curry with Rice

Red Lentil Dahl Curry with Rice
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Enjoy this warm and nourishing Red Lentil Dahl Curry with Rice. It is a comforting dish rooted in tradition, brought to life with fresh inspiration.

Ingredients

Scale
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup full-fat coconut milk
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice, for serving

Instructions

  1. Combine the rinsed red lentils and vegetable broth in a pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until lentils begin to soften.
  2. While lentils simmer, heat the coconut oil in a separate large pot or Dutch oven over medium heat.
  3. Add the chopped onion and cook until soft, about 5 minutes.
  4. Stir in the minced garlic and grated ginger. Cook for one minute until fragrant.
  5. Add the cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly.
  6. Pour in the diced tomatoes (with their juice) and the partially cooked lentils and broth mixture into the pot with the spices.
  7. Bring the mixture back to a simmer. Cook uncovered for another 15-20 minutes, stirring occasionally, until the lentils are completely tender and the curry has thickened to your liking.
  8. Stir in the coconut milk. Heat through, but do not boil.
  9. Season with salt to taste.
  10. Serve the Red Lentil Dahl hot over your perfectly cooked rice. Garnish generously with fresh cilantro.

Notes

  • For deeper flavor, let the dahl rest for 30 minutes before reheating; the flavors meld beautifully.
  • If the dahl becomes too thick upon standing, add a splash of water or broth to reach your preferred consistency.
  • Jun, the Spoon, insists that the best dahl has been slow-simmered; give it time to become soulful.
  • Mei, the Sprout, suggests adding a squeeze of fresh lime juice just before serving for brightness.

Nutrition

Find it online: https://spoonsprout.com/red-lentil-dahl-curry-with-rice/