Month: July 2026

INGREDIENTS

• 1 Tbsp avocado oil
• 2 small (or 1 medium) onion, diced
• 4 cloves garlic, minced
• 1 Tbsp fresh ginger, minced
• 1 Tbsp mild yellow curry powder
• 1 tsp ground tumeric
• 1 tsp ground coriander
• 1 tsp black pepper
• 2 Thai dried peppers
• 2 cups dry red lentils
• 7 oz of evaporated coconut milk (1/2 can)
• 4 cups of water
• 1 tsp of mushroom powder (flavor the water), or use veggie broth
• 1/2 minced carrot (optional)
• Fresh cilantro for serving
• Cooked basmati rice, optional for serving

DIRECTIONS

1. Using a 5-quart Dutch oven, heat avocado oil, and cook the onions, ginger, and garlic for 5-10 minutes over medium heat, stirring frequently until soft.
2. Add the spices and cook 1-2 minutes while stirring. (1 Tbsp curry powder, 1 tsp turmeric, 1/2 tsp coriander, 1/2 tsp black pepper, 1 tsp sea salt).
3. Add evaporated coconut milk, red lentil, water, mushroom powder, and dried peppers. Bring to a simmer over low to medium heat and cook for 25-30 minutes until lentils are tender and the dahl has thickened.
4. Remove from heat and serve topped with fresh cilantro over basmati rice or on its own.

This recipe is based on one by Deryn Macey