Red Lentil Dal with Coconut Rice & Tomato Relish
Listen, there are very few things I love more than soup in the winter, so excuse me for a moment if this starts looking a bit like a soupy blog for a while. And don’t even start—I know there are debates about whether or not dal is a soup or stew or something else, but it requires the use of a soup spoon and it’s cozy, so for the purposes of this rant, it lives in the soup category here. I digress… Lately, I’ve been craving dishes that bring both punchy flavor and warming comfort—like this Red Lentil Dal with Coconut Rice & Tomato Relish. The rich base of toasted cloves, coriander, peppercorns, and cinnamon, combined with creamy coconut milk and hearty lentils, makes for a deeply delicious, soul-satisfying dish. It’s nourishing, full of vibrant spices, and perfectly balanced—ideal for warming you up during chilly winter evenings.
What makes dal so special is the depth of flavor that comes from a slow simmer, where all those fragrant spices have time to meld together and infuse the lentils with an aromatic broth. Every bite is rich and satisfying, but the magic really happens as it sits—dal just gets better with time. To break up the richness, I love topping this version with a fresh, zesty tomato basil relish, adding a burst of acidity and vibrant color to balance out the dish. Whether you’re cooking it up for a cozy family dinner or making extra to stash away in the freezer for a no-fuss meal later, this recipe is the kind of dish you’ll want to keep on hand. It’s nourishing, packed with flavor, and sure to become a staple in your kitchen!
What is dal?
“Dal” is both a term for lentils and a dish containing lentils that are cooked down into a hearty stew or soup packed with spices. The flavor and texture can vary depending on the region, and each family has their own take, but it’s usually built on a flavorful base of onions, garlic, ginger, and spices like cumin, turmeric, and coriander. One of the best things about dal is its versatility—it’s a rich, satisfying meal that works just as well on its own, over a bed of rice, or scooped up with naan for the ultimate comfort food experience.
Be a dal, follow these tips
Toast your spices to deepen the flavor! Sure, it’s an optional step, but toasting whole spices like cinnamon, coriander, and cloves helps to release their essential oils, making the flavor more robust.
The longer dal simmers, the more the flavors develop. While 30 minutes is sufficient for the lentils to cook through, feel free to simmer for an hour or two to deepen the flavor. You can also make it the day before and reheat it, as the flavors marry the longer they sit.
If you’re not vibing with the rice, the stew is hearty enough on its own or would be delicious served with buttery, garlicky naan.
Red Lentil Dal with Coconut Rice & Tomato Relish
This Red Lentil Dal with Coconut Rice & Tomato Relish combines earthy lentils, aromatic spices, and creamy coconut milk for a comforting, flavor-packed dish. Paired with coconut rice and a fresh tomato basil relish, this dal is perfect for cozy nights in or to batch cook and stash away in the freezer for later.
Ingredients
- 2 tablespoons neutral oil
- 3 medium onions
- 4 cloves garlic
- 3” piece fresh ginger
- 3 whole cloves
- 2 tablespoons whole coriander
- 1 teaspoon whole black peppercorns
- 1 cinnamon stick
- 2 teaspoons cardamom
- ½ teaspoon cayenne pepper
- 1 teaspoon cumin
- 1½ tablespoons ground turmeric
- Kosher salt
- ¼ cup tomato paste
- 1 can full-fat coconut milk
- 1 14.5 ounce can diced tomatoes
- 4 cups chicken or veggie stock
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 15 oz can garbanzo beans
- 1 cup red lentils
- 1 lemon, juiced
- ½ cup minced cilantro (plus a few extra leaves for garnish)
- 2 cups spinach
- sour cream (or coconut yogurt), for garnish
- 1 can full-fat coconut milk
- ¾ cup of water
- 1½ cup basmati rice
- 1 cinnamon stick
- ¼ teaspoon salt
- 1 cup cherry tomatoes
- ¼ cup julienned basil
- 3 tablespoons olive oil or roasted garlic oil
Instructions
- Do some prep: thinly slice 3 medium onions, finely mince or grate 4 garlic cloves, and grate a 3” piece fresh ginger
- In a dry skillet, toast 3 whole cloves, 2 tablespoons of whole coriander, 1 teaspoon of whole black peppercorns, and 1 cinnamon stick over medium heat for about 3 minutes, until fragrant. This helps deepen the flavor.
- Transfer the cinnamon stick to a small bowl and grind the rest of the spices using a spice grinder or mortar and pestle. Add the crushed spices to the bowl with the cinnamon stick, then add 2 teaspoons of ground cardamom, ½ teaspoon cayenne pepper, 1 teaspoon cumin, 1½ tablespoons ground turmeric, and ½ teaspoon salt. Set aside.
- Heat 2 tablespoons of neutral oil in a Dutch oven over medium-high heat. Add the sliced onions and sauté, stirring occasionally, until softened, about 5-7 minutes.
- Once the onions have softened, add the grated fresh ginger and cook for about 2 minutes.
- Stir in ¼ cup of tomato paste, cooking for 3 minutes on medium-high heat to caramelize the onions. Stir often but not too frequently to get a nice brown crust on the bottom with the tomato paste.
- Add the toasted cinnamon stick and all the ground spices, stirring to combine. Sauté until fragrant, about a minute.
- Add the minced garlic and sauté until fragrant, about a minute.
- Deglaze the pan with 1 can of coconut milk, scraping up any stuck-on bits from the bottom of the pot.
- Add 1 can of diced tomatoes, 1 quart of chicken or vegetable stock, and 1 cup of water. Bring to a boil, then cover and simmer for 10 minutes.
- Remove the cinnamon stick and carefully blend the mixture until smooth using an immersion blender. Be weary of splashes, the turmeric will stain!
- Add 1 cup of diced celery, 1 cup of diced carrots, and 1 can of garbanzo beans. Simmer for another 10 minutes.
- Stir in 1 cup of red lentils, ½ teaspoon salt, and the juice of 1 lemon. Stir together then cover and reduce the heat to low. Cook for at least 30 minutes—the longer it simmers, the deeper the flavors, but the lentils will be ready after 30 minutes.
- While the dal simmers, make the coconut rice. In a saucepan, combine 1 can of coconut milk, ¾ cup of water, 1½ cups of basmati rice, 1 cinnamon stick, and ¼ teaspoon salt. Bring to a boil, then reduce to low, cover tightly, and cook for 20 minutes. Once the liquid has absorbed, turn off the heat, fluff with a fork, and let it rest with the lid on until ready to serve.
- While the rice cooks, prepare the tomato basil relish by combining 1 cup of diced cherry tomatoes, ¼ cup of julienned basil, ¼ teaspoon salt, and 3 tablespoons of olive oil in a small bowl.
- Once the rice is ready, turn off the heat on the dal and stir in 2 cups of spinach and ½ cup of diced cilantro into the dal. Taste for salt and add more if needed.
- Place a scoop of rice in a bowl, top with a ladle or two full of dal, and finish with a dollop of sour cream (or coconut yogurt), the tomato relish, and a few cilantro leaves.
