Coconut Red Lentil Dahl

Coconut Red Lentil Dahl

You know those days when you’re really tired and hungry but need leftovers for work or school the next day? This recipe is perfect for those situations. It’s filling, cheap to make, quick and easy! I’ve made a recipe relatively similar to this one before but this is more of a curry, thicker compared to the soup.

I love recipes that are easy to freeze or just as quick to make 2 serves as is it to make 6! I always have rice and split red lentils in my pantry so the meal is pretty much always accessible. I find that stocking certain ingredients in your fridge and pantry will really save you when you’re stuck for meal ideas. If you want some extra flavours and textures, you can always make this recipes with red capsicum and/or pumpkin.

I’ve called this a coconut red lentil dahl because I feel that it’s not quite a curry and it having a base of lentils it fitted to call it more a dahl.  Just a heads up that the coconut isn’t super strong, but more of a subtle but noticeable flavour. If you want it to taste more like coconut, just add another 1-2 tablespoons of coconut cream.

Coconut Red Lentil Dahl

Total Time: 25 minutes


  • 2.5 cups basmati rice
  • 1/4 cup coconut oil
  • 1 red or brown onion, diced
  • 2 tbsp ginger, minced
  • 2-3 medium tomatoes, diced
  • 3 cups split red lentils (soaked for about an hour and washed)
  • 1 can coconut milk (400ml)
  • 1-2 cups water
  • Salt
  • Handful coriander, roughly chopped


  1. Rinse rice until water runs clear. Place in 5 cups of water and cook semi covered on high until it starts to boil. Lower heat to low-medium and cook for 15 minutes or until all water has evaporated and rice is cooked.
  2. While the rice is cooking, heat the oil, onion and ginger on medium heat until the onion softens and starts to slowly brown.
  3. Add in the tomato and simmer for about 3-5 minutes.
  4. Add the lentils, coconut milk and 1 cup of water. Simmer on medium heat and stir occasionally. Cook until all the lentils have turned yellow, have softened and cooked through. You may need to add some more water if it's getting too dry.
  5. Season to taste and stir in the coriander at the end.
  6. Serve with the cooked rice.

7 comments… add one
  • Oh yum, this sounds delicious! I haven’t made a red lentil curry for ages, and this just reminds me that I’ve gotta get back into it!

  • Kristy 16/01/2017

    Do you mean “coriander” or “cilantro”. I want to try this recipe today but don’t want to get it wrong because I’m serving it to other people.

    • Hi Kristy, yes coriander is cilantro here in Australia 🙂 Hope they like it!

  • Ruby 05/03/2017

    Hi, how many servings would you say this is?

  • Lena 02/06/2018

    I was concerned to try this with all the typos and errors but it turned out ok with a few changes.
    I used 3 not 4 cups of lentils
    Tinned toms not fresh for extra liquid
    Used the stalks of the coriander/celantro in the initial cooking
    Added mustard seeds to the onion fry
    Cooked for additional 30 mins
    Added spinach wilted at the end

    Overall delish

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