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–+ servings

Lemon & Coconut Red Lentil Dal

A creamy vegan dal with the vibrant flavors of lemon and coriander, made quickly and easily from red lentils. This dal comes together easily with supermarket staples... you won't believe how fresh and flavorful such a simple recipe can turn out!
4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
5 from 5 ratings
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Ingredients

  • 1 Tbsp coconut oil
  • 1 large onion , chopped
  • 4 cloves garlic, minced
  • 2 tsp ginger, grated or finely minced
  • 1 green chili, finely chopped
  • 1 tsp cumin seeds
  • ½ tsp fenugreek seeds
  • ½ tsp fennel seeds
  • 1 cardamon pod, seeded
  • ½ tsp cinnamon
  • 1 tsp turmeric
  • 1 cup (180 g) red lentils
  • 1 tsp salt
  • 1.25 cups (300 ml) water
  • 1 can full fat coconut milk, 14oz / 400ml sized can
  • 1 lemon, zested and juiced
  • 1 bunch fresh cilantro (coriander), chopped, stems and all

Instructions 

  • Heat the coconut oil in a pan over a low-medium heat. Add the onion and saute until soft and starting to brown.
    1 Tbsp coconut oil, 1 large onion
  • Add the garlic, ginger and chili to the pan. Continue to saute until fragrant.
    4 cloves garlic, 2 tsp ginger, 1 green chili
  • Push the ingredients to the sides of the pan and add the cumin seeds, fenugreek seeds, fennel seeds and cardamom seeds into the middle. Allow them to toast for a few moments until fragrant, and mix them in with the onion mixture.
    1 tsp cumin seeds, 1/2 tsp fenugreek seeds, 1/2 tsp fennel seeds, 1 cardamon pod
  • Add the turmeric and cinnamon, mix through the onion mixture.
    1/2 tsp cinnamon, 1 tsp turmeric
  • Add the lentils, salt and lemon zest (hold back the juice - this comes later).
    1 cup red lentils, 1 tsp salt, 1 lemon
  • Pour in the can of coconut milk.
    1 can full fat coconut milk
  • Add the water and bring to a simmer. Allow to cook for about 20 minutes, until the lentils are soft (or longer if you'd prefer the lentils to break down more fully).
    1.25 cups water
  • Finally, stir the lemon juice through the dal and add lots of cilantro (coriander) for topping.
    1 lemon, 1 bunch fresh cilantro (coriander)
  • Serve.

Notes

Nutritional values exclude rice, nan or other accompaniments. 
Cuisine: Indian Inspired
Course: Soups & Stews
Calories: 416kcal, Carbohydrates: 39g, Protein: 15g, Fat: 25g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 643mg, Potassium: 795mg, Fiber: 16g, Sugar: 4g, Vitamin A: 167IU, Vitamin C: 23mg, Calcium: 81mg, Iron: 8mg