Indian
Weeknight red lentil coconut dal
A gently spiced one-pot dal with tomatoes, coconut milk, tender spinach and a fresh lime finish.
40 minutes
4 servings
Easy difficulty
Original source
Gather
Ingredients
- 1 tbsp Neutral oil
- 1 medium Yellow onion diced
- 3 cloves Garlic minced
- 1 tbsp Fresh ginger grated
- 2 tsp Ground cumin
- 1 tsp Ground turmeric
- 1 tsp Garam masala
- 1½ cups Red lentils
- 1 14-oz can Diced tomatoes
- 1 14-oz can Coconut milk
- 2 cups Vegetable broth
- 4 cups Baby spinach
- 1 Lime juiced
- ⅓ cup Cilantro chopped
- 1 tsp Kosher salt
Make it
Method
- 1
Warm the oil in a large pot over medium heat. Cook the onion with a pinch of salt for 5 minutes.
- 2
Add the garlic, ginger, cumin, turmeric and garam masala. Stir for 45 seconds, until fragrant.
- 3
Add the lentils, tomatoes, coconut milk, broth and remaining salt. Bring to a gentle simmer and cook uncovered for 20–24 minutes, stirring occasionally, until the lentils are soft.
- 4
Fold in the spinach until wilted. Stir in the lime juice, taste for seasoning and finish with cilantro.
Source & rights
Where this recipe comes from
Original Pantry Start recipe.