Coconut Dhal

Name: Coconut Dhal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 ½ cups red lentils; 1 can coconut milk; 3 cups vegetable broth; 1 onion, diced; 3 cloves garlic; 1 tsp turmeric; 1 tsp cumin seeds; 1 tsp mustard seeds; 10 fresh curry leaves; 2 tbsp coconut oil; salt to taste; steamed rice or flatbread to serve

Creamy South Indian coconut dhal with red lentils, curry leaves and a tempering of mustard seeds. Pouring the hot tempering over the finished dhal right before serving, rather than stirring it in early, keeps its aroma vivid instead of fading into the pot.

Total time

40 min

Prep

10 min

Cook

30 min

Difficulty

easy

Cuisine

Indian

comfortvegetarianvegansoup

Ingredients

1 ½ cupsred lentils

1 cancoconut milk

3 cupsvegetable broth

1onion, diced

3 clovesgarlic

1 tspturmeric

1 tspcumin seeds

1 tspmustard seeds

10fresh curry leaves

2 tbspcoconut oil

saltto taste

steamed rice or flatbreadto serve

Instructions

Simmer lentils in broth with turmeric until soft, about 20 minutes.

Stir in coconut milk; season.

Heat coconut oil; fry mustard seeds and cumin until popping. Add curry leaves.

Add onion and garlic; cook until golden.

Pour tempering over lentil soup. Serve with rice or flatbread.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

228

Protein

8.4g

Fat

12.8g

Carbs

21.4g

Fiber

6.3g

Sodium

879mg

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