Easy Curried Red Lentil Dhal with Coconut Milk

Yield: Serves 4-6


2 Tbs (30 mL) canola oil

1 onion, diced

2 carrots, finely diced

4 garlic cloves, minced

2 Tbs fresh ginger, grated

2 tsp curry powder

1 tsp ground cumin

½ tsp ground turmeric

1½ cups split red lentils, rinsed

1 can (398 ml) coconut milk

2 cups (480 mL) vegetable broth

2 Tbs (30 mL) tomato paste

2 tsp sugar

1 tsp salt

¼ tsp pepper

2 Tbs (30 mL) fresh lemon juice

½ cup chopped cilantro or parsley


  1. Heat a Dutch oven over medium-high heat. Add the oil and let it warm up for 30 seconds. Stir in the diced onion and carrots. Cook, stirring often, for 5 minutes until the vegetables soften.
  2. Next, stir in the garlic and ginger, and cook for another minute or two. Add in the spices and cook for 1 minute, being sure to stir often so they don’t burn on the bottom.
  3. Add the lentils and the coconut milk, being sure to scrape any brown bits off the bottom of the pot (use a splash or two of water to deglaze if necessary).
  4. Add vegetable broth, tomato paste, sugar, salt and pepper. Cover and bring the dhal to a boil. Reduce the heat to low, stir and simmer for about 20 minutes, with the lid slightly ajar. Be sure to stir every 5 minutes or so.
  5. When the lentils and vegetables are tender, stir in the lemon juice and cilantro, and adjust the seasonings. Serve over steamed basmati rice.

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