If you love a quick, flavorful and hearty meal, then this recipe is for you! My Instapot Coconut Lentil Dahl is so delicious, even picky kiddos will like it. Our families favorite way to eat it is served with some Jasmine rice and a little of my 10-Minute Chimichurri Sauce, but it’s also super tasty with some naan bread and a little dairy-free yogurt for dipping.
You can use any color of lentils for this dish, traditionally many people make it with red lentils. I didn’t have any on hand so I used green, and it turned out wonderful. I love all the savory spices that go into this meal. It will truly make your house smell so delicious and this recipe is big enough that you will have leftovers for later in the week, which is always a win in my book!
Im obsessed with the creaminess that the coconut milk adds to this recipe. I mean, you all know how I feel about coconut. 🙂 I always recommend using this brand of coconut milk, as it really cant be beat. I like to add chunky carrots and some cauliflower to my Dahl for a little different texture, but if you want to keep it more traditional, you can leave them out.
If you don’t have a an Instapot, no worries! This can also be made in any type of pressure cooker, or even a slow cooker. If using a slow cooker, it will take quite a bit longer, but if just make it in the morning or on your lunch break, it will be ready by dinner, with minimal clean up.
Instapot Coconut Lentil Dahl
- Large wooden spoon
- 1.5 Cups Rinsed Lentils can use red, green or yellow
- 1 Can Coconut Milk 13 oz, Full Fat
- 1 Can Crushed Tomatoes Approx. 14oz Can
- 3 Cups Veggie Broth
- 1.5 Cups Cauliflower optional
- 1/2 Lemon juiced
- 4-5 Garlic Cloves minced
- 1/2 Onion Yellow or white, chopped
- 1 Cup Chopped Carrots
- 2 Cups Fresh Spinach
- 1/2 tsp Cumin
- 1 tsp Ground Coriander
- 1 tsp Ground Turmeric If subbing fresh turmeric increase to 1 tbls.
- 1 tsp Ground Ginger If subbing fresh ginger increase to 1 tbls.
- 1 tsp Garam Masala
- 1/2 tsp Red Chili Flake optional
- 1 tsp Sea Salt can sub kosher
- 1/2 tsp Black Pepper
Garnish & Accoutrements
- 1 Handful Fresh Cilantro or sub my homemade chimichurri!
- 1 Tbls Dairy Free Yogurt
- Turn your Instapot on "Saute" and add your olive oil.
- Then add your chopped carrots, onions, and garlic.
- Season with all of your spices. Continue to stir so they don't burn.
- When your onions are translucent, add your rinsed lentils, your coconut milk and your crushed tomatoes. Simmer and stir for 1 minute.
- Add your chopped cauliflower florets, your lemon juice and your veggie broth.
- Cover with the lid and seal the pressure valve. Change the Instapot setting to "beans/chili" and set it for 20 minutes.
- Slowly release the pressure valve. Add your fresh spinach and stir.
- Let cool for a couple minutes and serve over Jasmine Rice. Garnish with dairy free yogurt, homemade chimichurri or some fresh cilantro.
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