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Coconut & Curry Red Lentil Dahl Recipe ~ Strongly Happy

Coconut & Curry Red Lentil Dahl Recipe

Coconut & Curry Red Lentil Dahl Recipe

Ok, I’m going to share with you one of my favorite lentil recipe: a coconut & curry red lentil dahl (also written dal, daal or dhal). It is a vegetarian and gluten-free dish which is super easy to prepare. It is also very tasty and really healthy with a low Glycemic Index.

You can choose to serve it as an accompaniment to meat or fish.  It can also be a great starter if you get a smaller portion. Unlike brown lentils, these red lentils are smaller and they will cook a lot faster. They are also easier to digest than other legumes. I added curry but you can prepare it with any spices that you like (cumin, nutmeg, turmeric, ginger, clove…). And coconut milk brings a touch a sweetness.

On the nutrition side, lentils have a great healthy value: proteins, fibers, magnesium, iron, calcium and a very low Glycemic Index (<35). Ok, coconut milk brings saturated fats (about 18%) but they do not have a negative impact on cardiovascular health. The fat content of this dish remains very reasonable: only 10 g per serving!


Coconut Red Curry Lentil Dahl Recipe

May 31, 2017
: 10 min
: 25 min
: 35 min
: Super Easy


  • 1 cup (210g) red lentils (rinsed well)
  • 1 tsp. olive oil
  • ½ onion
  • 2 tomatoes
  • 1 zucchini
  • 2 tablespoons curry
  • ½ teaspoons salt
  • ¼ teaspoon black pepper
  • ½ cup coconut milk
  • Salt and freshly ground pepper
  • Step 1 Rinse the lentils with clear water. Peel and chop the onion and the zucchini. Tin chop the tomatoes (keep the juice).
  • Step 2 Heat the olive oil in a large pan over medium-low heat. Sauté onion, stirring frequently, until it has softened and is turning clear. Add chopped zucchini, tomatoes (and its juice) and cook, stirring continuously for 1 to 2 minutes.
  • Step 3 Add lentils to pan and cover with coconut milk. Season to taste with salt, black pepper and spices you like (curry here). Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils are tender (about 25-30 minutes). Add water when needed (if mixture has thickened too fast and lentils are not soft enough yet). If dahl is too “soupy”, increase heat and cook for a little longer.
  • Step 4 Serve hot with meat, fish or salad. Enjoy!

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