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Spicy Red Lentil Stew with Coconut Milk and Spinach
Located on the southwestern coast of India, Goa is known for its use of chilies, spices, coconut and bright acid (an influence from Portuguese colonization). Split red lentils cook in minutes, making this a quick weeknight meal. Coriander, fennel and turmeric captured contribute complex spicing without requiring half the spice cabinet. Chili spice is tempered by coconut milk, and a shot of lime juice cut through the legume’s starch. Early and late additions of fresh ginger added welcome brightness and kept flavors vibrant; a wand-style grater was best for grating. If you can’t find ground fennel, grind fennel seeds in a mortar and pestle or a clean spice grinder. Both virgin and refined coconut oil worked, as did yellow and brown mustard seeds.
4 to 6
Servings
Tip
Don’t substitute brown or green lentils for the split red lentils in this dish. Red lentils break down as they cook, thickening the cooking liquid and providing the ideal texture for this hearty soup. Other lentil varieties remain intact even when fully cooked.
1 hour
10 minutes active
Ingredients
-
1
onion, diced (about 1 cup)
-
2
tablespoons coconut or peanut oil
Directions
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01In a large saucepan, combine the onion, oil, garlic and ¾ teaspoon of kosher salt. Set the pan over medium-high heat and cook, stirring occasionally, until the onions have softened and are just beginning to color, 7 to 9 minutes. Stir in 2 teaspoons of ginger, the mustard seeds, turmeric, coriander, fennel and pepper flakes and cook, stirring frequently, until fragrant, about 1 minute.
Reviews
March 2, 2023
Delish, easy and oh so tasty!!
This soup comes together so easily in very little time and looks oh so pretty. Followed the recipe except for the red pepper flakes. I'm not so keen on super hot / spicy foods, but I still like a little kick. Instead, my default for red pepper flakes or any hot chili pepper is Aleppo pepper, which can be both a little sweet and hot. Two thumbs up.
February 22, 2023
Full of Flavor!
This is one of the best lentil soup recipes I've ever tried. Intense flavor and filling.
February 6, 2023
Simple and satisfying
Loved this and would definitely make it again. A squeeze of lemon at the end helped to brighten the dish. I used frozen chopped spinach and it worked well.
July 28, 2022
Super easy and delicious
Quick (thanks to the red lentils) with lots of great flavors. I make it regularly, as written, and serve with homemade naan.
June 11, 2022
A favorite in our house
We make this over and over again for a simple weeknight meal. The spices are a bit different than most dal. And it’s great to make for guests as it’s vegan, gluten free, can be prepped in advance, and gussied up with various toppings. (Just be careful to mind the heat if you’re not sure if your guests can handle it… it’s come out spicier than I expected sometimes and I just serve it with a bunch of rice).
This recipe was easy and tasted great with enough spices for complex flavor but without using the whole spice rack. Adding the spinach made it better than dal or even dal tadka. I used Aleppo pepper flakes so it was not spicy at all. I did add black pepper with the salt when I tasted before adding spinach. Garnished with chopped tomato, cilantro and toasted pepitas. Served with naan and it was hearty enough for dinner.
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Great recipe, especially as it is vegan and gluten free. Definitely spicy, though... if making for a crowd, cut back on the crushed red pepper and serve with hot sauce on the side. I ended up serving it with rice and yogurt, more like a dal, to tone down the spice.