Creamy Coconut and Red Lentil Dal

The older I get the more I find myself eating with the seasons. As my summertime meals consisted of mainly smoothies and salads, now with the autumn arrive the warm comforting bowlfuls of different stews and soups. As I already have shared one favorite curry recipe of mine, I’m now beyond excited to share a simple one pot dal recipe too! 🙂

I think I discovered the amazing world of dals too late in my life. But when I did it was definitely love at first sight. The super comforting mixture of warming spices, dreamy-creamy coconut and red lentils was a bomb. This dal is something your autumn comfort food dreams are made of. And not only is it oh-so-delicious, but extremely healthy too. Since the rich blend of onion, garlic, ginger and turmeric will boost your immune system so high even the worst flu can’t catch you.

I usually serve mine with brown rice and lots of fresh and cooked veggies. But the dal works great with an oven-baked potato or sweet potato too!

Here’s how to do it:
(makes 3-4 servings)

1 yellow onion
2 cloves of garlic
2,5 cm knob of fresh ginger
1 tsp ground turmeric
½ tsp ground cumin
1 tsp dried cilantro
1 tbsp extra virgin olive oil
1 cup red lentils
1 (400g) can coconut milk
1 ½ – 2 cups low sodium vegetable broth
5-6 stems of kale

  1. Start by preheating your oven to 225°C and line a baking sheet with parchment paper.
  2. Using a sharp knife dice the onion and mince the garlic cloves and ginger.
  3. In a large pot heat the olive oil over medium heat and add the onion, garlic, ginger and spices. Sauté, stirring frequently until onion becomes very soft.
  4. Add the vegetable broth and rinsed red lentils, bring to boil, cover and let simmer until the lentils have cooked. About 15 minutes.
  5. Discard the kale stems and chop the leaves, transfer to the pot with the coconut milk. Let simmer covered until the kale just begins to wilt. Remove from the heat, serve and enjoy!

Have a beautiful day! 🙂

x Ella

@ellalunamaria

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