red lentil dhal

This easy red lentil dhal (or dahl, or dal) is flavored with curry paste and coconut milk. Incredibly simple and so delicious.

Easy Red Lentil Dhal

lentils

water (a large pot half full)

curry paste

coconut milk

water

salt

black pepper

cayenne

curry powder

turmeric

chili powder

sugar

lime juice

green herbs

Bring the water to a boil in a large pot.

Add lentils and cook uncovered for 10 minutes, stirring every few minutes to prevent burning on the bottom. Remove from heat.

Stir in remaining ingredients until completely incorporated. Season with additional salt and herbs for garnish.

Awesome tip Marie!  I'd never thought about using my rice cooker for lentils.  You rock!!

Lindsay, I've never had lentils before in my life... ever, and it feels mean.  :(

I want this.

I made this recipe this past weekend because I had a package of red lentils in my cupboard, and I had been looking for a good, easy recipe for a red lentil-based curry or stew.  I was intimidated by many of the dal recipes I had come across, which often involve frying a bunch of exotic spices in hot oil.  Anyway, I loved how easily this recipe came together with spices I already had.  I ate it over rice, and it tasted really great!  Even my husband, who was raised on meat and potatoes and is highly suspicious of anything containing a legume, absolutely loved it!

i thought the dhal was going to be amazing, but i found that it didn't have much flavor. i ended up adding a lot of extra spices and hot sauce to make it more appetizing. maybe it was because of the curry paste i used?

I made this last night for dinner Linds, and it is absolutely delish! I am currently enjoying leftovers at my desk at work!! Thank you a million times again for this delectable meal! (Matt liked it too, and he can sometimes be picky!!) #win as you would say!! XOXO Miss you!

I used 3T of Trader Joe's Thai Red Curry Sauce and lowered the coconut milk down to 1/4 cup, and it was fantastic! One of those recipes that only gets better after sitting in the fridge for a day or two.

I made this recently and my husband and I both loved it.  I followed the recipe exactly.  It didn't say how much lime juice, so I served each bowl with a slice of lime and we squeezed it over the top before eating.  The fresh squeeze of lime was very complimentary to the curry.  A perfect combination of flavors.  We ate ours with garlic naan.  So good.  Very flavorful.

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