I’ve been making this recipe for over 5 years, and I assure you, it’s always a hit! Even those who aren’t usually fans of red lentils end up loving it.
Not only do I love the taste, but I also enjoy incorporating red lentils and these spices into my diet. Red lentils are low in fat, sodium, and have a low glycemic index. They are an excellent source of iron, protein, fiber, and potassium, among other nutrients.
Spices like cumin and coriander not only add delicious flavor but also offer multiple health benefits. They help reduce bad cholesterol, have antimicrobial properties, regulate blood sugar, are antioxidants, and strengthen the immune system, bones, and teeth.
This recipe for red lentils with coconut milk is super easy and quick to make – less than 20 minutes!
This recipe is super easy and quick to make in less than 20 minutes. But if you have time, I recommend cooking it slowly in your ceramic casserole for 40-50 minutes. The longer you cook it, the thicker it will be. If you prefer a more liquid texture, serve it with some pita bread or white rice. Choose your preference and enjoy!
We love using the ceramic casserole because it’s completely toxin-free and the best option for achieving optimal results and flavor in your kitchen. It’s also the ideal choice for cooking acidic foods without worries. In this recipe, adding a bit of tomato paste, the ceramic casserole prevents any reaction with the material that could occur with stainless steel, avoiding the release of metals and unwanted flavors into our dish. Additionally, the ceramic casserole is perfect for slow cooking, allowing the flavors to blend and intensify for a delicious result.
How is Dahl’s Recipe for Red Lentils with coconut milk prepared?
Ingredients for 4 people:
- 250 grams of red lentils
- 2 tablespoons of tomato paste
- 1 large onion
- 2 garlic cloves
- 1 tablespoon of chopped fresh ginger
- 2 tablespoons of ghee or coconut or olive oil
- 200ml of coconut milk
- 250ml of vegetable broth, or 250ml of water and half a stock cube
- 1 tablespoon of curry powder
- 1 teaspoon of cumin seeds
- 1 teaspoon of ground cumin
- 1 teaspoon of coriander seeds
- 1 teaspoon of mustard seeds
- Salt and pepper to taste
- Juice of half a lemon or lime
- A bunch of fresh coriander leaves
Instructions:
- Heat the KUOKO ceramic casserole with the two tablespoons of oil.
- When the oil is hot, add the chopped onion, along with the minced garlic and fresh ginger.
- When the onion starts to soften, add the coriander, mustard, and cumin seeds, and toast for 1-2 minutes.
- Add the ground cumin and curry powder.
- Add the lentils and stir well for 2 minutes to mix them with all the spices. Tip: Add a splash of water to mix everything well.
- Add the two tablespoons of tomato paste and mix.
- Once everything is well integrated, add the vegetable broth and bring to a boil.
- Cover and cook for about 5-10 minutes before adding the coconut milk.
- Add the coconut milk, cover and cook for another 5-10 minutes if you like it more liquid or let it cook for at least another 20-25 minutes if you want it to be thicker. For the last 5-10 minutes, you can turn off the heat and let it finish cooking with the residual heat.
- Serve with a splash of lime juice and fresh coriander leaves.
This is the original Dahl recipe, but our tip for a vegetable boost (or to hide the veggies from those who don’t enjoy them as much) is to add half a chopped zucchini or any other similar vegetable and cook everything together. It turns out delicious!
We hope you enjoy this recipe as much as we do!
Here you have many other recipes that you can cook
