Coconut Red Lentil Dal with Spiced Rice
A nourishing Indian-inspired dal made with red lentils and coconut milk, simmered until creamy and fragrant. Served over aromatic rice cooked with warming spices, this one-pot meal is deeply satisfying after a day on the trail.
Equipment
- Medium pot with lid
- heatproof spoon
- chef's knife
- Cutting board
Ingredients
- 1 cup red lentils rinsed
- 1 cup basmati or jasmine rice
- 1 14-oz can coconut milk full-fat preferred
- 2 1/2 cups water
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1 inch fresh ginger grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or coconut oil
- 1/4 cup fresh cilantro chopped, for serving
- 1 each lime cut in wedges for serving
Instructions
- Heat oil in the pot over medium heat. Add onion and sauté until translucent, about 3–4 minutes. Add garlic and ginger; cook 1 minute more.
- Stir in turmeric, cumin, chili powder, salt, and pepper. Add red lentils and rice. Stir to coat in spices.
- Pour in coconut milk and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until lentils and rice are tender and mixture is creamy. Add more water if needed for desired consistency.
- Taste and adjust salt if needed. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
This one-pot recipe minimizes mess and is perfect for a propane stove or steady campfire coals. Keep the lid on while simmering to conserve fuel and ensure even cooking. If you have a heat diffuser, use it to prevent scorching on the bottom.
Nutrition
Calories: 389kcal | Carbohydrates: 66.4g | Protein: 20.1g | Fat: 13.4g | Saturated Fat: 3g | Sodium: 477mg | Fiber: 18.7g | Sugar: 8.2g