This smooth, delicious dahl melts in your mouth and is the perfect way to eat healthy in a snap as the weather cools. It’s a plant-based, gluten-free dinner or lunch recipe that takes under 30 minutes and is a total crowd-pleaser. I love this on weeknights and used with leftovers for lunchtime Buddha bowls. It’s like a warm hug in food form. Try it on its own or with kale, tomatoes, and almonds or get creative and add avocado, beet kimchi, green onion, and more! I personally love it with the turmeric cauliflower rice and the perfect kale salad.
Coconut & Red Lentil DahlIngredients:
2 cups dried red lentils
1 tablespoon olive oil
2 red onions
2 cloves garlic
1 zucchini, chopped
3 medium tomatoes or 2 handfuls baby tomatoes, chopped
a dash of sea salt
2 teaspoons ground cumin
2 ½ teaspoons turmeric
2 teaspoons curry powder
¼ teaspoon cayenne
a dash of ground black pepper
3 tablespoons tamari
1 15oz can light coconut milk (try it with almond milk if you’d like an even lighter version!)
2 cups water
Optional toppings:
Fresh cilantro
Chopped almonds
Baby tomatoes
Green kale
Beet kimchi
Directions:
Start by peeling and slicing the onions and garlic and adding them to a large pot with the olive oil. Sautee for about 4-5 minutes, or until slightly translucent, then add in the zucchini, tomatoes, and sea salt. Sautee for another 5 minutes, stirring frequently, then add in the remaining ingredients and stir.
Bring the mixture to a boil, then reduce to a low heat and simmer for about 20-25 more minutes, stirring every few minutes. The dahl is ready to serve when the lentils have a nice soft texture and have absorbed most of the liquid.
This dish is perfect for getting creative. Go nuts and try it with your wildest toppings. I love a lot of color and personally love topping the dahl with chopped almonds, baby tomatoes, and cilantro or pairing it with massaged kale, beet kimchi, and avocado. Enjoy!
