Red Lentil, Coconut & Lime Dal Spread
Prep time
Cook time
Total time
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Recipe type: Spread, Dip, Snack, Appetizer
Serves: about 2-1/2 cups
  • ¾ cup dried red lentils
  • 2 cups water
  • 1 tablespoon coconut oil
  • 3 cloves garlic, minced
  • 1-1/2 cups finely chopped onions
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon fine sea salt
  • ½ cup canned coconut milk (stir it well before measuring)
  • 1-1/2 tablespoons tomato paste
  • 2 teaspoons finely grated lime zest
  • 2 tablespoons freshly squeezed lime juice
  1. In a medium saucepan, combine the lentils and water. Bring to a boil over medium-high heat. Reduce heat to low, cover, leaving lid ajar, and simmer for 20 to 25 minutes or until lentils are very tender and falling apart. Remove from heat.
  2. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic, onions, cumin, ginger, turmeric, and cayenne; cook, stirring, for 8 to 10 minutes or until onions are softened. Add lentils and their cooking liquid, salt, coconut milk and tomato paste; cook, stirring, for 5 to 8 minutes or until lentils are broken down. Remove from heat and stir in lime zest and lime juice. Let cool completely; adjust seasonings to taste. Serve room temperature or chilled.
Storage: Store the spread in an airtight container in the refrigerator for up to 1 week.
Nutrition Information
Serving size: 2 tablespoons Calories: 36 Fat: 1.8 g Saturated fat: 1.6 g Carbohydrates: 4.7 g Sugar: 1.9 g Sodium: 108 mg Fiber: 1.1 g Protein: 2 g Cholesterol: 0 mg
Recipe by power hungry at