Creamy Red Lentil Dal Recipe — Orient Chef Red Lentils

Silky, golden, and deeply aromatic — this red lentil dal is comfort food at its most elegant. Orient Chef Red Lentils dissolve beautifully into a velvety base swirled with cumin, turmeric, and fresh ginger, then finished with creamy coconut milk. It's the kind of dish that fills your kitchen with warmth long before it hits the table. Perfect spooned over fluffy basmati rice or scooped up with fresh chapati.

PREP: 10 min | COOK: 30 min | SERVES: 3–4 | CALORIES: ~310 per serving | DIFFICULTY: Easy

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WHAT YOU'LL NEED

Made with Orient Chef Red Lentils 250g — KES 120
Quick-cooking, high-protein red lentils. No soaking needed — just rinse and cook in under 25 minutes.

INGREDIENTS

- 250g Orient Chef Red Lentils
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp chilli flakes (optional)
- 400ml coconut milk
- 400ml vegetable stock
- 2 tbsp cooking oil
- Salt to taste
- Fresh coriander & lime to serve

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METHOD

Step 1 — Rinse the lentils
Place your Orient Chef Red Lentils in a sieve and rinse under cold water until the water runs clear. No soaking is needed — they cook beautifully from dry.

Step 2 — Build your tarka
Heat oil in a deep saucepan over medium heat. Add the diced onion and cook for 6–8 minutes until golden. Stir in the garlic and ginger — cook for 2 minutes until the raw smell has gone.

Step 3 — Toast the spices
Add the cumin, turmeric, and chilli flakes to the pan. Stir for 30–60 seconds until the spices bloom and become deeply fragrant. This step is the secret to a truly flavourful dal — don't skip it.

Step 4 — Simmer to velvet
Add the rinsed lentils, coconut milk, and vegetable stock. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the lentils have completely broken down into a thick, creamy consistency. Season well with salt.

Step 5 — Finish and serve
Squeeze in half a lime and stir through. Serve over basmati rice or alongside warm chapati, topped with fresh coriander and a drizzle of extra coconut milk.

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CHEF'S TIP
For extra depth, fry a pinch of mustard seeds in the oil before adding the onions — they'll pop and add a wonderful nutty note. Leftover dal thickens overnight; simply stir in a little warm water when reheating.

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Shop the ingredient: Orient Chef Red Lentils 250g — available at orient.co.ke