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Red Lentil Daal

Slightly spicy and richly comforting, this Indian lentil stew comes together in less than 30 minutes. For an added boost of veggies, stir in a couple handfuls of baby spinach when adding the cilantro and stir until wilted.

 2 tbsp coconut oil
 1 medium yellow onion, diced
 1 tbsp grated ginger
 1 clove garlic, grated
 ½ tsp cayenne pepper
 1 tsp kosher salt
 11.50 cups cold water
 1 cup canned crushed tomatoes
 1 cup red lentils, rinsed
  cup full fat coconut milk*
 ¼ cup chopped cilantro
 Greek yogurt (optional), to serve

In a medium saucepan over medium heat, heat the coconut oil until oil starts to shimmer, about 2 minutes.


Add onion to oil and sauté until onions are soft and translucent, 5 to 7 minutes.


Add the ginger, garlic, cayenne and salt to the onions. Sauté until aromatic, about 30 seconds.


Add 1 cup of water, tomatoes and lentils. Cover and bring to a simmer. Simmer until lentils are tender, 20 minutes, stirring occasionally and checking to see if more water is needed. If lentils soak up most of the water and begin to stick to the bottom of the pan, add more water as needed.


Add the coconut milk. Simmer, uncovered, until slightly thickened, 2-3 minutes.


Remove from heat and stir in chopped cilantro.


Top each serving with a dollop of Greek yogurt, if using.