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EASY AND FLAVORFUL ONE-POT MEAL
This comforting red lentil mango coconut dhal is the perfect wholesome meal for any day of the week. It’s easy to make, flavorful, vegan, gluten-free, and dairy-free.
It is ideal for a quick lunch or dinner. Serve it with cooked rice and toasted seed bread.
MEET THE INGREDIENTS
You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
- Olive oil
- Leeks
- Sweet potatoes
- Smoked tofu
- Garlic
- Ginger
- Spices – turmeric, cardamom, coriander, cinnamon.
- Red lentils
- Coconut cream
- Fresh mango
HOW TO MAKE RED LENTIL MANGO COCONUT DHAL
You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
DHAL
- Thoroughly rinse red lentils in a mesh strainer and set aside.
- In a large pot place 2-3 tablespoons of olive oil, chopped leeks and sweet potatoes, and cook over low-medium heat for about 6-8 minutes while stirring frequently.
- Add in smoked tofu, minced garlic and ginger, turmeric, cardamom, coriander, cinnamon powder, and a pinch of salt. Sauté for another minute, while stirring constantly.
- Add 900 ml water, coconut cream, mango puree (check How to make mango puree down below), and red lentils.
- Bring to a simmer over medium heat, then reduce heat slightly to low or medium-low, and gently simmer for 20-25 minutes, or until lentils are done.
- Check the seasonings and add more salt and spices if needed.
MANGO PUREE
- Wash 1 big or two smaller mangoes under running water and peel them.
- Cut into pieces and puree in a food processor or blender until smooth.
SERVING SUGGESTION
- Serve in a bowl with cooked rice and toasted seed bread.
- Garnish with parsley leaves.
STORING LEFTOVERS
- Store leftovers in the refrigerator for up to 3 days.
- Reheat on the stovetop, adding water or coconut cream as needed for moisture.
RED LENTIL MANGO COCONUT DHAL IS
- Vegan
- Gluten-free
- Dairy-free
- Nutrient-packed
- Flavorful
- Creamy
- Easy to make
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Red Lentil Mango Coconut Dhal
Red lentil mango coconut cream dhal is an easy one-pot recipe packed with flavors. Makes a perfect wholesome meal for any day of the week.
Ingredients
- 2-3 tablespoons olive oil
- 3 cups leeks chopped
- 2 cups sweet potatoes chopped
- 1/2 cup smoked tofu sliced into cubes
- thumb-sized ginger minced
- 3-4 cloves garlic minced
- 2 teaspoons turmeric
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cardamom powder optional
- 1 teaspoon cinnamon powder
- 300 g red lentils
- 900 ml water
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 200 ml mango puree
- salt to taste
Instructions
Dhal
- Thoroughly rinse red lentils in a mesh strainer and set aside.
- In a large pot place 2-3 tablespoons of olive oil, chopped leeks and sweet potatoes, and cook over low-medium heat for about 6-8 minutes while stirring frequently.
- Add in smoked tofu, minced garlic and ginger, turmeric, cardamom, coriander, cinnamon powder, and a pinch of salt. Sauté for another minute, while stirring constantly.
- Add 900 ml water, coconut cream, mango puree (check How to make mango puree below), and red lentils.
- Bring to a simmer over medium heat, then reduce heat slightly to low or medium-low, and gently simmer for 20-25 minutes, or until lentils are done.
- Check the seasonings and add more salt and spices if needed.
Mango puree
- Wash 1 big or two smaller mangoes under running water and peel them.
- Cut into pieces and puree in a food processor or blender until smooth.
- Note: You'll need approx. 200 ml mango puree for this recipe.
Serving suggestion
- Serve in a bowl with cooked rice and toasted seed bread.
- Garnish with parsley leaves.
Storing leftovers
- Store leftovers in the refrigerator for up to 3 days.
- Reheat on the stovetop, adding water or coconut cream as needed for moisture.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.
* The nutritional information provided is calculated automatically and should be used as an estimate.
6 comments
Can I sub something else for the tofu?
Hi, Laura! I love adding smoked tofu because it gives a smoky flavor but if you don’t like it, feel free to omit the tofu altogether.
Can I leave out the sweet potato?
You could add pumpkin, squash, or regular potatoes instead though that might slightly alter the flavor and texture of the dish.
Excited to try this. Ive never cooked with mango before. Can I use the smaller yellow mango (champagne). Would I need 3?
Hi, Susan! As long as it’s sweet and juicy, I don’t see why not? You’ll need approx. 200 ml of mango puree. Start with two mangoes and add one more if you need it. We only have big mangoes here where I live, so I’m not really sure how small yours are.