Red Lentil Mango Coconut Dhal

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

• 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

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

Red Lentil Mango Coconut Dhal

Nensi Beram

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.

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Prep Time 20 mins

Cook Time 25 mins

Cuisine Gluten-free, Vegan

Servings 4

Ingredients

  

1x2x3x

• 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.

Keyword coconut dhal, dhal, easy red lentil recipes, healthy one-pot dish, mango coconut dhal, red lentil dhal