Mango & Coconut Red Lentil Dhal with Warm Spices

EASY AND FLAVORFUL ONE-POT MEAL

This comforting red lentil, mango and coconut dhal is a wholesome one-pot meal for any day of the week. It’s simple to prepare, packed with flavor, and suitable for vegan, gluten-free and dairy-free diets.

Enjoy it for a quick lunch or a cozy dinner—serve with steamed rice and toasted seed bread for a complete meal.

MEET THE INGREDIENTS

• Olive oil
• Leeks, chopped
• Sweet potatoes, chopped
• Smoked tofu, cubed
• Garlic, minced
• Ginger, minced
• Spices: turmeric, coriander, cardamom (optional), cinnamon
• Red lentils
• Coconut cream (thickened from full-fat canned coconut milk)
• Fresh mango (for puree)
• Salt, to taste

HOW TO MAKE RED LENTIL MANGO COCONUT DHAL

Dhal

• Rinse the red lentils thoroughly in a mesh strainer and set aside.
• Heat 2–3 tablespoons of olive oil in a large pot. Add the chopped leeks and sweet potatoes and cook over medium-low heat, stirring often, for 6–8 minutes until they start to soften.
• Add the smoked tofu, minced garlic and ginger, turmeric, cardamom (if using), coriander, cinnamon and a pinch of salt. Sauté for about one minute, stirring constantly to release the spices’ aroma.
• Pour in 900 ml water, the coconut cream and about 200 ml mango puree, then add the rinsed red lentils.
• Bring the mixture to a gentle simmer over medium heat, then lower the heat and simmer on low to medium-low for 20–25 minutes, or until the lentils are soft and the sweet potatoes are tender.
• Taste and adjust seasoning, adding more salt or spices as needed. If the dhal becomes too thick, stir in a little water or extra coconut cream to reach your desired consistency.

Mango Puree

• Wash and peel one large or two smaller mangoes.
• Cut the fruit into pieces and blend in a food processor or blender until smooth. You’ll need approximately 200 ml of mango puree for the recipe.

Serving Suggestion

• Ladle the dhal into bowls and serve with steamed rice and toasted seed bread.
• Garnish with fresh parsley leaves for brightness.

Storing Leftovers

• Keep leftover dhal in a sealed container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop, adding a splash of water or coconut cream if necessary to restore creaminess.

RED LENTIL MANGO COCONUT DHAL IS

• Vegan
• Gluten-free
• Dairy-free
• Nutrient-dense
• Flavorful and aromatic
• Creamy and comforting
• Quick and easy to make

Red Lentil Mango Coconut Dhal

Nensi Beram

An easy one-pot dhal with red lentils, mango and coconut cream—rich, creamy and full of flavor. Serves four.

Prep Time 20 mins

Cook Time 25 mins

Cuisine Gluten-free, Vegan

Servings 4

Ingredients

• 2-3 tablespoons olive oil
• 3 cups leeks, chopped
• 2 cups sweet potatoes, chopped
• 1/2 cup smoked tofu, cubed
• thumb-sized piece of ginger, minced
• 3-4 cloves garlic, minced
• 2 teaspoons turmeric
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cardamom powder (optional)
• 1 teaspoon cinnamon powder
• 300 g red lentils
• 900 ml water
• 100 g coconut cream (thickened from canned full-fat coconut milk)
• 200 ml mango puree
• salt, to taste

Instructions

Dhal

• Rinse the red lentils and set aside.
• Sauté leeks and sweet potatoes in olive oil for 6–8 minutes until softened.
• Add smoked tofu, garlic, ginger and spices; sauté for one minute.
• Add water, coconut cream, mango puree and lentils.
• Simmer gently for 20–25 minutes, until lentils are cooked and the flavors meld.
• Adjust seasoning and consistency as needed.

Mango puree

• Wash, peel and chop 1 large or 2 small mangoes.
• Blend until smooth to yield about 200 ml of puree.

Serving suggestion

• Serve with cooked rice and toasted seed bread. Garnish with parsley.

Storing leftovers

• Refrigerate leftovers for up to 3 days.
• Reheat on the stovetop, adding water or coconut cream if needed.

Did you make this recipe?
Please leave a comment below and let us know how it turned out. We appreciate your feedback.

* Nutritional information, when shown, is an estimate calculated automatically.

Keyword coconut dhal, dhal, easy red lentil recipes, healthy one-pot dish, mango coconut dhal, red lentil dhal