Vegan One-Pot Coconut Lentil (Print version)

A creamy blend of lentils, coconut milk, spinach, and lime creating a hearty and vibrant dish.

# Required ingredients:

→ Lentils & Legumes

01 - 1 cup dried red lentils, rinsed

→ Aromatics

02 - 1 medium yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated

→ Spices

05 - 1 tablespoon curry powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground turmeric
08 - 1/2 teaspoon ground coriander
09 - 1/4 teaspoon cayenne pepper
10 - Salt and black pepper to taste

→ Liquids

11 - 1 can (14 fluid ounces) full-fat coconut milk
12 - 2 1/2 cups vegetable broth
13 - 1 tablespoon coconut oil or olive oil

→ Vegetables

14 - 3 cups fresh baby spinach
15 - 1 medium tomato, diced

→ Garnish

16 - 1 lime, cut into wedges
17 - Fresh cilantro, chopped

# How to make it:

01 - Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until soft and translucent.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add curry powder, cumin, turmeric, coriander, cayenne pepper, salt, and black pepper. Stir for 30 seconds to activate spice aromatics.
04 - Mix in rinsed red lentils and diced tomato, stirring to coat with spiced oil.
05 - Pour in coconut milk and vegetable broth. Stir to combine and bring to a gentle boil, then reduce heat to low.
06 - Cover pot and simmer for 20-25 minutes, stirring occasionally, until lentils achieve creamy consistency.
07 - Add fresh spinach and stir until wilted, approximately 2 minutes.
08 - Taste and adjust salt, pepper, and spice level as needed. Serve hot, garnished with lime wedges and chopped cilantro.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, so weeknight dinners don't require advance planning or stress.
  • One pot means fewer dishes to face later, which honestly changes how willing you are to cook on busy evenings.
  • The lime at the end does something almost magical, lifting the creaminess and making each spoonful feel bright instead of heavy.
02 -
  • Rinsing your red lentils before cooking prevents them from becoming gummy—it removes the excess starch that would otherwise create a gloopy texture instead of a creamy one.
  • Don't skip toasting the spices; those 30 seconds of direct heat in the oil fundamentally changes how they taste, turning them from dusty and flat into warm and layered.
03 -
  • Save leftover dahl in the refrigerator for up to 4 days, and it actually tastes better on day 2 when the flavors have had time to meld and deepen.
  • If you're cooking for someone sensitive to heat, skip the cayenne entirely and let each person add lime juice and cilantro to adjust brightness on their own terms.
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