Punjabi-Style Lentils

Eleanor King


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Makes 4 servings

2 Tablespoons olive oil

1 medium yellow onion, diced

1 Tablespoon fresh ground ginger

2 cloves garlic, minced

1 teaspoon ground coriander

1 teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon ground turmeric

½ teaspoon garam masala

½ teaspoon chili powder

1 bay leaf

1 15 oz can crushed tomatoes

1 teaspoon salt

1 15 oz can kidney beans

1 cup dried black lentils

4 ½ cups vegetable stock

1 cup coconut milk

This vegan version of dal makhani, a lentil dish from the Punjab region of India, is packed with plant-based protein. Traditional dal makhani is made with ghee and cream, making it extremely rich. We substituted those out for coconut milk, which provides enough creaminess without dairy or heavy fats.


1. In a medium pot, heat olive oil over medium-high heat. Add onions and let cook until lightly browned, about two minutes. Turn the heat to medium.

2. Add ginger and garlic and cook until fragrant, about one minute. Add spices and let toast for another minute.

3. Add bay leaf, tomatoes, and salt and mix well, making sure to get all of the spices incorporated into the tomatoes. Add lentils, beans, and vegetable stock.

4. Bring to a gentle simmer, cover, and let cook until lentils are tender, about 45 minutes. Stir occasionally. Remove from heat and add coconut milk. Mix to combine.

5. Serve hot and enjoy!

Active Time: 20 minutes

Total Time: 1 hour