Easy Green Lentil Daal

Updated: Nov 13, 2019

Green Lentil Daal over brown rice, with naan

I love this vegan daal recipe because of it's flavors, it's spiciness and subtle nutty flavor with just a hint of coconut and curry in the mix. Once you gather the ingredients which many of us don't just have on hand, trust me you will love this. We make a double batch at least once a week and pair just as you see with brown rice and naan.



2 Tbsp coconut oil

2 small green chili (optional I used a jalepeño pepper reduce or omit for less heat)

1 Tbsp minced fresh ginger

1 medium shallot (thinly sliced)

3 cloves garlic (minced ~1.5 Tbsp)

4 Tbsp green curry paste

2 1/4 cups coconut milk, I use SO in a carton

1 tsp ground turmeric

1 tsp curry powder

1 pinch each sea salt and black pepper

1 cup green lentils (well rinsed and drained), I use 1/2 cup dry

1 tsp coconut aminos or tamari (or soy sauce)

1-2 Tbsp coconut sugar or maple syrup (or other sweetener to taste)

2 Tbsp fresh lemon juice

1 pinch cayenne pepper (optional for additional heat)

FOR SERVING optional

Cooked white or brown rice, fresh cilantro, lemon or lime wedges


Heat a large pot over medium heat.

Once hot, add coconut oil, green chili (optional), ginger, shallot, and garlic. Sauté for 3-4 minutes, stirring occasionally. Reduce heat if browning too quickly.

Add curry paste and stir to coat. Sauté for another 2-3 minutes.

Then add coconut milk, turmeric, curry powder, salt, and pepper. Stir to combine.

Bring to a simmer over medium heat.

Once simmering, add the lentils, coconut aminos (or tamari), coconut sugar (or maple syrup), and lemon juice and stir.

Bring the mixture back to a simmer, and then reduce heat to low or medium-low and continue gently simmering for 15-20 (longer if using dry lentils) minutes or until lentils are tender.

Once the lentils are tender, taste and adjust flavor as needed, adding more lemon juice for acidity, cayenne for heat (optional), curry powder or paste for more intense curry flavor, salt for saltiness, or coconut sugar or maple syrup for sweetness.

The curry should be equally tangy and salty with a hint of sweetness and spice.

Serve the dal as is or over rice of choice (I love brown rice,)

Garnish with lemon or lime wedges and cilantro (optional).

Store leftovers in the refrigerator up to 4-5 days or in the freezer for 1 month.

Adapted From The Minimalist Baker

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