Red Lentil Dahl with Curry Blend

Warm, creamy, and bursting with aromatic spices—this Red Lentil Dahl is pure comfort in a bowl!

This classic Indian-inspired dish transforms humble red lentils into a velvety, golden stew infused with ginger, garlic, turmeric, and garam masala. Simmered in rich coconut milk and fire-roasted tomatoes, then finished with fresh spinach and a squeeze of lemon, every spoonful is warming, nourishing, and deeply satisfying. The Ocean Root Fleur de Sel Curry Blend adds the perfect finishing touch with its aromatic blend of curry spices and delicate sea salt.

What makes this dahl truly special is how the spices bloom in coconut oil, releasing their essential oils and creating layers of complex flavor. The red lentils break down as they cook, creating a naturally creamy texture without any heavy cream. It's protein-packed, fiber-rich, and incredibly versatile—serve it over rice, with naan, or enjoy it on its own.

Perfect for meal prep, cozy weeknight dinners, or when you need a bowl of something that feels like a warm hug. Let's make it together!

Ingredients (Serves 6)

• 1 tablespoon coconut oil
• 1 yellow onion, chopped
• 5 cloves garlic, minced
• 2 tablespoons ginger, minced or grated
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1½ cups dried red lentils
• 1 can fire-roasted diced tomatoes
• 1 can full-fat coconut milk
• 3 cups vegetable broth
• 1 tablespoon lemon juice
• 3-4 cups baby spinach
• Salt and pepper to taste
• Ocean Root Fleur de Sel Curry Blend

Directions

1. Sauté the aromatics: In a large pot, heat the coconut oil over medium heat. Add the chopped onions and sauté until translucent and softened, about 5-7 minutes.

2. Add garlic and ginger: Stir in the minced garlic and ginger, and sauté until fragrant, about 1 minute. The kitchen will smell amazing!

3. Bloom the spices: Add the garam masala and turmeric, stirring to coat the onion mixture. Allow the spices to bloom for approximately 1 minute, stirring constantly so they don't burn. This step releases their essential oils and deepens the flavor.

4. Build the dahl base: Add the dried red lentils, fire-roasted tomatoes, vegetable broth, and coconut milk. Stir well to combine and bring the mixture to a boil.

5. Simmer to perfection: Reduce the heat to a gentle simmer and cook for 15 minutes, stirring occasionally, until the lentils are soft and the dahl has thickened to a creamy consistency. Remove from heat.

6. Add the greens: Stir in the baby spinach and lemon juice. The spinach will wilt quickly from the residual heat. Taste and adjust seasoning with salt and pepper as needed.

7. Finish and serve: Ladle into bowls and finish with a generous sprinkle of Ocean Root Fleur de Sel Curry Blend. The aromatic curry salt elevates every bite!

Serving suggestions: Serve over basmati rice, with warm naan bread, or alongside roasted vegetables. Top with fresh cilantro, a dollop of coconut yogurt, or a drizzle of coconut cream for extra richness.

Pro tip: This dahl tastes even better the next day as the flavors continue to develop. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Add a splash of broth or water when reheating if it's too thick.

About the Chef

Chef Courtney Meznarich is the creative force behind Vegan Chef Houston, where she crafts nutrient-dense, whole food plant-based meals built around fiber, protein, and plant diversity. With a passion for making nourishment a ritual rather than a chore, Chef Courtney delivers fresh, thoughtfully prepared meals weekly across Houston to busy professionals and families who value wholesome, delicious food without the fuss.

Her approach celebrates the abundance of plants—transforming simple, whole ingredients into vibrant dishes that fuel the body and delight the senses. Whether you're new to plant-based eating or a longtime enthusiast, Chef Courtney's creations prove that healthy eating can be effortless, flavorful, and deeply satisfying.

Connect with Chef Courtney:
VeganChefHouston.com
@VeganChefHouston