One-Pot Red Lentil and Coconut Dahl
Creamy, aromatic dahl simmered with coconut milk and spices, ready in 35 minutes. This Indian-inspired one-pot recipe (vegan, gluten-free), ready in about 35 minutes, pairs red lentils, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup red lentils
- 1 can (13.5 oz) coconut milk
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 medium, diced potato
- 1 medium, diced carrot
- 1 cup vegetable broth
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Combine 1 cup red lentils, 1 can coconut milk, 1 diced medium onion, 3 minced garlic cloves, 1 tbsp grated ginger, 1 tbsp curry powder, and 1 tsp ground turmeric in a large pot.
- Step 2: Add 1 diced medium potato, 1 diced medium carrot, and 1 cup vegetable broth.
- Step 3: Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer 20 minutes.
- Step 4: Stir in 1/2 cup chopped spinach and cook 2 more minutes until wilted and flavors meld.
