Red Lentil Coconut Dal
A hearty vegetarian dish, ready in 30 minutes, made with what's already in the pantry. Mild, spiced just right, and even better reheated.
Method
Sauce split, roast going wrong? Kitchen SOS tells you why and how to save it (Pro plan).
- Rinse the red lentils under cold water until the water runs clear.
- Heat the oil in a saucepan. Cook the onion in it for 3 minutes, then add the garlic and ginger, grated.
- Add the spices (cumin, turmeric, paprika) and toast them for 30 seconds, stirring. It should smell amazing.
- Pour in the crushed tomatoes and stir, then add the lentils and 2 cups (500 ml) water.
- Bring to a boil, lower the heat, and simmer 20 minutes, covered, stirring now and then.
- Add the coconut milk, season with salt and pepper, and cook 5 minutes more.
- Serve sprinkled with fresh cilantro, with rice or naan.
Cook's tip
Too thick the next day? Loosen it with a little water or coconut milk when you reheat. It will be better than on day one.
Nutrition
Estimate per serving.
380Calories
18 gProtein
48 gCarbs
12 gFat
Quick answers
How long does it take?
Plan on 35 minutes in total: 10 minutes of prep and 25 minutes of cooking.
How many people does this recipe serve?
It serves 4. Ingredient amounts scale with the number of servings.
Any tip to get it right?
Too thick the next day? Loosen it with a little water or coconut milk when you reheat. It will be better than on day one.
