Ingredients
Method
- Warm the coconut oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until soft and translucent. Stir in the garlic and ginger and cook for one more minute until fragrant.
- Add the curry powder, turmeric and cumin and stir for 30 seconds — toasting the spices in the oil is what gives the dal its depth.
- Add the rinsed red lentils and vegetable broth. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 15–18 minutes, stirring occasionally, until the lentils have broken down and gone creamy.
- Pour in the coconut milk and stir. Simmer for another 5 minutes until thick and velvety. If it gets too thick, loosen with a splash of broth.
- Turn off the heat, stir in the lime juice, and season generously with salt. Taste and adjust — dal needs more salt than you think.
- Serve in bowls topped with fresh cilantro, with rice or naan for scooping.
Notes
Fiber: ~15g per bowl from the lentils alone. Serve over brown rice to push past 18g.
Storage: keeps 5 days in the fridge and freezes beautifully for 3 months. It thickens as it sits — loosen with water when reheating.
New to this much fiber? Increase gradually and drink water — see our fibermaxxing guide.