Golden Red Lentil Dal with Cilantro-Speckled Basmati
This easy, flavorful curry is a great one to whip up during the workweek, and leftovers only get better the next day. Light coconut milk makes this curry so luxuriously rich and decadent tasting, while still feeling quite light and energizing. It definitely won’t weigh you down, but I can promise it’ll warm and comfort you on a chilly day. While it’s lovely all on its own (enjoyed like a rich, thick stew), I love it even more spooned over top my cilantro-speckled basmati rice with toasted pepita seeds, sliced green onion, cilantro, and a squeeze of lime juice. The amount of broth called for yields a very thick consistency; if you’d like it thinner and more “soup-like” feel free to thin it out with a bit more broth (if so, you might need to also increase the spices and seasonings as the extra broth will dilute the flavours).
This easy, flavorful curry is a great one to whip up during the workweek, and leftovers only get better the next day. Light coconut milk makes this curry so luxuriously rich and decadent tasting, while still feeling quite light and energizing. It definitely won’t weigh you down, but I can promise it’ll warm and comfort you on a chilly day. While it’s lovely all on its own (enjoyed like a rich, thick stew), I love it even more spooned over top my cilantro-speckled basmati rice with toasted pepita seeds, sliced green onion, cilantro, and a squeeze of lime juice. The amount of broth called for yields a very thick consistency; if you’d like it thinner and more “soup-like” feel free to thin it out with a bit more broth (if so, you might need to also increase the spices and seasonings as the extra broth will dilute the flavours).
- 1 teaspoon ground cumin
- freshly ground black pepper to taste
- 1/2 teaspoon ground turmeric
- 2 tablespoons virgin coconut oil or grapeseed oil
- 1 1/2 cups diced onion (about 1 medium onion)
- 3 large or 4 medium garlic cloves minced
- 2 tablespoons freshly grated ginger
- 1 1/2 cups peeled and finely diced carrots (about 2-3 large)
- 2 teaspoons curry powder or to taste**
- 1 1/2 cups dried red lentils
- 1 can light coconut milk
- 2 cups low-sodium vegetable broth, plus more if desired
- 1/2 teaspoon fine sea salt to taste
- cayenne pepper to taste (optional)
- 1 teaspoon cane sugar (optional)
- 1 package baby spinach
- 1 cup dry basmati rice
- 1 tablespoon virgin coconut oil or vegan butter
- 1 3/4 cups low-sodium vegetable broth, or as needed
- 1 cup loosely packedâ fresh cilantro large stems removed and finely chopped***
- fine sea salt and black pepper to taste
- squeeze of fresh lime juice to taste
- green onions thinly sliced
- fresh cilantro leaves chopped
- toasted pepita seeds (shelled pumpkin seeds)
- squeeze of lime juice (optional)
- Carbohydrate 24.5286136 g
- Cholesterol 0 mg
- Fat 22.3345298 g
- Fiber 8.61741002445221 g
- Protein 11.2008702 g
- Saturated Fat 19.2418439 g
- Serving Size 1 1 bowl (301g)
- Sodium 304.60258 mg
- Sugar 15.9112035755478 g
- Trans Fat 1.5061217 g
- Calories 318 calories
Step-by-step
- For the curry: Add the oil in a large pot and increase heat to medium. Add the onion, garlic, and a pinch of salt. Stir to combine. over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the ginger and carrots, and continue sautéing for another few minutes over medium heat.
- Add the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.
- Pick over and rinse the lentils in a fine mesh sieve. Stir in the entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Stir in a touch more broth if you'd like a slightly thinner consistency. After cooking, stir in all of the spinach until wilted. Stir in the black pepper, cayenne (if using), and sugar (if using). Taste and adjust salt, if desired.
- Meanwhile, prepare the rice. Add the rice into a medium pot along with the oil and broth. Increase heat to medium-high and bring to a simmer. Reduce heat to medium, cover with a lid, and cook for 12 to 16 minutes, until the rice is soft and tender. Fluff with a fork and stir in the cilantro. Season to taste with salt and lime juice. Keep the lid on until ready to serve.
- Add a generous scoop of rice on a plate or bowl and top with a couple ladlefuls of curry. Add your desired toppings and serve immediately. Leftovers will keep in an air-tight container in the fridge for up to 4 to 6 days. The curry can also be frozen for up to 4 weeks, possibly longer. For easy freezer storage, add the cooled curry into a freezer-safe bag, press out the air, and freeze on a flat surface. Thaw overnight in the fridge, or simply leave on the counter until mostly thawed.
Dry spices possess fat-soluble flavor compounds that release into the oil before they ever meet moisture, which is precisely why blooming ground cumin, turmeric, and curry powder in coconut oil or grapeseed oil transforms a basic pot of legumes into something deeply aromatic. Red lentils break down completely during their fifteen to twenty minute simmer, absorbing the vegetable broth and light coconut milk to form a thick stew without requiring any thickeners. Testing doneness without a thermometer relies entirely on visual cues; press a carrot cube against the side of the pot with a wooden spoon or watch for the lentils to lose their distinct shapes and collapse into a smooth purée. Dietary flexibility comes built into the base of this dish. Dried split peas or yellow moong dal substitute seamlessly for red lentils at a one-to-one ratio, though whole brown or green lentils require extended cooking times and additional liquid to achieve the same soft consistency. Standard white basmati rice can replace specialty varieties without altering the cooking duration. Leftovers stored in an airtight container will hold safely in the refrigerator for four to six days, or freeze flat for up to four weeks.
