When its cold outside, I crave warm, cozy, + flavorful meals—bonus if they are easy to make—double bonus if they are healthy.
Anyone else share these feelings?
This easy, Indian-inspired is my go-to on these sorts of days. I always have the ingredients on hand + it gets the whole house smelling amazing.
Get ready my friends, today we are making some Coconut Lentil Daal
The word “daal” is basically an Indian catch-all for dishes prepared with split pulses—like a lentil.
Lentils, in my opinion, are the most underrated legume in the bulk foods section. They are so easy to cook, fast to cook, loaded with protein and SO inexpensive. Whoever gave them a bad rep—please explain yourself.
These cooked lentils simmer in super creamy coconut milk, vibrant spices + sautéed onion for elevated flavor. Thats it. But, to make it extra coconut-y (you guys know I love the coconut), we add some toasted coconut to the top—it takes an extra minute, but I promise, your dish will be taken to the next level because of it.
If your a fan of easy-to-make meals, you’re going to love my Coconut Lentil Daal! It is:
Vibrant + Flavorful
Sweet + Spicy
& SO Delicious!
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
Coconut Lentil Daal
- 1 Tbsp. coconut oil
- 1/2 large onion diced
- 4 cloves garlic minced
- 1 tsp ginger
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tsp cinnamon
- pinch cayenne powder optional-to taste
- pinch each salt + pepper
- 1 Tbsp. grainy mustard
- 2 cups vegetable broth
- 1 13.5 ounce can coconut milk
- 1 cup dried green lentils
- 1/8 cup shredded coconut
- 1/8 cup lemon juice
- cilantro roughly chopped (optional—for serving)
- red pepper flakes optional—for serving
- In a large pot or high-rimmed saucepan, melt the coconut oil over medium heat. Once hot, add the onion and sauté for 5 minutes, or until translucent. Add the garlic, and sauté for another minute until very fragrant.
- To the mixture, stir in the ginger, turmeric, curry powder, cinnamon, cayenne (if using), salt, pepper, and mustard. Stir until the onion and garlic is well coated. Pour in the vegetable broth, coconut milk, and lentils.
- Bring mixture to a boil, reduce heat and simmer until lentils are soft and have absorbed most of the liquid—about 30 minutes.
- While daal cooks, add the shredded coconut to a small, dry skillet over medium heat. Toast until coconut is golden, being careful not to burn—about 2 minutes. Transfer to a small bowl and set aside.
- Once daal is finished cooking, remove from heat and stir in the lemon juice, taste, and add extra salt + pepper if needed.
- Serve hot, topped with toasted coconut, cilantro, and red pepper flakes if desired.
- Leftovers will keep refrigerated in airtight container for up to 5 days.