The Best Ever Red Lentil Dahl


  • 2 tablespoons coconut oil
  • 1 medium onion, chopped
  • 3 large garlic cloves, minced
  • 2 tablespoons freshly grated ginger
  • 2-3 large carrots, peeled and finely diced
  • 2 teaspoons curry powder (or more to taste, based on preference)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 1/2 cups dried red lentils, rinsed and picked through
  • 1 (14-oz) can light coconut milk
  • 2 cups low-sodium vegetable broth
  • 1/2 teaspoon sea salt + fresh cracked pepper
  • 1 (5 oz) package baby spinach
  • Cilantro and green onion for garnish (optional)


  1. Heat a large pot over medium heat and add in oil. Add in chopped onion, garlic, and a pinch of salt. Stir to combine. Sauté over medium heat for 4-5 minutes, stirring occasionally, until onions have softened.
  2. Stir in the ginger and carrots, and continue sautéing for 3-4 more minutes.
  3. Add in the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.
  4. Stir in 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 roughly 15-20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Add a touch more broth if you prefer a thinner consistency.
  5. Once lentils are cooked, turn off the heat and stir in the spinach. Combine it into the dahl well as the heat will help to wilt it.
  6. Serve over basmati rice or quinoa and garnish with cilantro and green onions.
  7. This dahl will keep for up to a week in the fridge or 4-5 weeks frozen and enjoyed throughout the winter.