Red Lentil & Chickpea Dahl
October 15, 2025
Easy red lentil and chickpea dahl, with toasted almonds, skyr, and cherry tomatoes.
Serves:4 portions
Time:~55 minutes (15 minutes prep, 40 minutes cooking)
This recipe is one of my favorites, cozy and comforting while still feeling light and fresh, and even better the next day. Inspired by a stew I had at the Danish cafe Grød, it makes the perfect weeknight dinner: creamy from the coconut, chickpea, and lentil base, and brightened with a topping of Skyr, cherry tomatoes, toasted almonds, and fresh coriander.
Ingredients
Base
- 1½ tbsp olive oil
- ½ red onion, finely chopped
- 1 medium carrot, coarsely grated
- 6 grams fresh ginger, finely chopped
Spices
- 1½ tsp curry powder, mild
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp turmeric
- 1 pinch to ¼ tsp chili flakes, to taste
- ½ tsp mustard seeds (optional, for nutty aroma)
Dahl
- 1 cup (200 g) red lentils, rinsed
- 1 can (400 g) chickpeas, drained and rinsed
- 1 can (400 g) chopped tomatoes
- 1 can (400 ml) coconut milk (full-fat for best texture)
- 1½ cups (375 ml) vegetable stock or water + ¾ cube or 1½ tsp bouillon powder
- Zest of ½ lemon
- Salt & black pepper, to taste
To Serve
- 3–4 tbsp plain Skyr or Greek yogurt (or coconut yogurt for dairy-free)
- A handful of cherry tomatoes, diced or halved
- 4 tbsp toasted almonds roughly chopped
- Fresh coriander (cilantro)
- Juice of ½ lemon, squeezed over before serving
- Optional: a drizzle of olive oil or extra chili flakes
Instructions
1. Sauté the base
- Heat olive oil in a large saucepan over medium heat. Add onion, grated carrot, and a pinch of salt. Cook for 5 minutes until softened and lightly golden.
2. Add aromatics
- Stir in ginger. Cook for 1 minute until fragrant.
3. Bloom the spices
- Push the vegetables to one side. Add a small splash of oil, then add chili flakes, curry powder, cumin, coriander, turmeric, and mustard seeds (if using). Toast 45–60 seconds until fragrant and slightly darker.
4. Add tomatoes
- Add chopped tomatoes, simmer 2–3 minutes to intensify flavour.
5. Simmer the dahl
- Stir in lentils, chickpeas, coconut milk, stock, and lemon zest. Bring to a gentle boil, then reduce heat to low (about level 3 on induction).
6. Cook until creamy
- Simmer 25 - 30 minutes, stirring occasionally, until lentils are soft and creamy. Add more stock gradually if you prefer a looser texture.
7. Finish
- Season with salt and pepper to taste. Adjust with more chili flakes or lemon zest if desired.
8. Rest before serving
- Remove from heat, cover, and let sit 10 - 15 minutes before serving for the perfect texture and flavor.
Serving Suggestions
- •With steamed basmati rice, quinoa, or warm flatbreads.
- •Alongside sautéed greens or roasted cauliflower.
- •Perfect as a make-ahead lunch — tastes even better the next day.
Storage & Meal Prep
- •Keeps for 4 days in the fridge, covered.
- •Freezes for up to 2 months; reheat gently with a splash of water or stock.
Variations & Substitutions
- •Coconut milk: For a lighter version, use half coconut milk and half stock or water.
- •Vegetables: Add or swap with diced sweet potato, zucchini, or spinach.
- •Spices: Adjust to taste — add extra chili flakes for more heat, or use garam masala instead of curry powder for a deeper, rounder flavour.
Enjoy!
This recipe is one of my favorites, cozy and comforting while still feeling light and fresh, and even better the next day. Inspired by a stew I had at the Danish cafe Grød, it makes the perfect weeknight dinner: creamy from the coconut, chickpea, and lentil base, and brightened with a topping of Skyr, cherry tomatoes, toasted almonds, and fresh coriander.
Ingredients
Base
- 1½ tbsp olive oil
- ½ red onion, finely chopped
- 1 medium carrot, coarsely grated
- 6 grams fresh ginger, finely chopped
Spices
- 1½ tsp curry powder, mild
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp turmeric
- 1 pinch to ¼ tsp chili flakes, to taste
- ½ tsp mustard seeds (optional, for nutty aroma)
Dahl
- 1 cup (200 g) red lentils, rinsed
- 1 can (400 g) chickpeas, drained and rinsed
- 1 can (400 g) chopped tomatoes
- 1 can (400 ml) coconut milk (full-fat for best texture)
- 1½ cups (375 ml) vegetable stock or water + ¾ cube or 1½ tsp bouillon powder
- Zest of ½ lemon
- Salt & black pepper, to taste
To Serve
- 3–4 tbsp plain Skyr or Greek yogurt (or coconut yogurt for dairy-free)
- A handful of cherry tomatoes, diced or halved
- 4 tbsp toasted almonds roughly chopped
- Fresh coriander (cilantro)
- Juice of ½ lemon, squeezed over before serving
- Optional: a drizzle of olive oil or extra chili flakes
Instructions
1. Sauté the base
- Heat olive oil in a large saucepan over medium heat. Add onion, grated carrot, and a pinch of salt. Cook for 5 minutes until softened and lightly golden.
2. Add aromatics
- Stir in ginger. Cook for 1 minute until fragrant.
3. Bloom the spices
- Push the vegetables to one side. Add a small splash of oil, then add chili flakes, curry powder, cumin, coriander, turmeric, and mustard seeds (if using). Toast 45–60 seconds until fragrant and slightly darker.
4. Add tomatoes
- Add chopped tomatoes, simmer 2–3 minutes to intensify flavour.
5. Simmer the dahl
- Stir in lentils, chickpeas, coconut milk, stock, and lemon zest. Bring to a gentle boil, then reduce heat to low (about level 3 on induction).
6. Cook until creamy
- Simmer 25 - 30 minutes, stirring occasionally, until lentils are soft and creamy. Add more stock gradually if you prefer a looser texture.
7. Finish
- Season with salt and pepper to taste. Adjust with more chili flakes or lemon zest if desired.
8. Rest before serving
- Remove from heat, cover, and let sit 10 - 15 minutes before serving for the perfect texture and flavor.
Serving Suggestions
- •With steamed basmati rice, quinoa, or warm flatbreads.
- •Alongside sautéed greens or roasted cauliflower.
- •Perfect as a make-ahead lunch — tastes even better the next day.
Storage & Meal Prep
- •Keeps for 4 days in the fridge, covered.
- •Freezes for up to 2 months; reheat gently with a splash of water or stock.
Variations & Substitutions
- •Coconut milk: For a lighter version, use half coconut milk and half stock or water.
- •Vegetables: Add or swap with diced sweet potato, zucchini, or spinach.
- •Spices: Adjust to taste — add extra chili flakes for more heat, or use garam masala instead of curry powder for a deeper, rounder flavour.
Enjoy!
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