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One Pot Dinners for Fall Creamy Lentil Dahl

November 28th, 2019

One Pot Dinners for Fall : Creamy Lentil Dahl

When I am making dinner for my family, especially on a weeknight, I have a few requirements. I want it to leave me with leftovers. I want it to take less than 30 minutes of active preparation. Most importantly, I do not want to do a lot of dishes.

You already know I love a roast chicken, cooked on top of all of the extra components that are eaten with it, so you can imagine a one-pot recipe is right up my alley. This is the first of four tried-and-true, hearty fall dinners that take just one pot. I’ve made them countless times at home. They come together quickly and after you’re done the prep, you can just let them bubble away on the stove until you’re ready to eat (just make sure you keep your heat very low, and check occasionally for scorching.)

The first is Creamy Lentil Dahl.

Filling, vegan, and exceptionally yummy. I use dried green lentils for this recipe, but you can use red lentils or tinned lentils (just drain them first). Dahl is eaten around the world, and means any pulse that can be cooked into a nutritious stew. There are thousands of variations…with different spice blends, coconut milk, no coconut milk, chopped vegetables, more or less tomato, different broths…but this is the one I come back to every time. My 1-year-old is crazy about it too, which is always a good sign. 

We eat it over rice, so I suppose that makes this a 2-pot dinner, but that’s still okay in my books.


Bloom your spices in oil to release and amplify their flavours. This just means adding  spices to the oil in your pan as part of your first step. If the recipe calls for garlic and onion, add those first to the oil and then your spices. They only need about 30 seconds, and make sure to have some liquid on hand to add to the pan in case they start to scorch.

Creamy Lentil Dahl

Makes 4 servings, eat as soup or serve over rice or with Farm Boy Naan. 


1 cup dried lentils (rinsed) 

1 can Farm Boy Coconut Milk

1 tablespoon of curry powder

 ½ white onion, diced

½ cup carrot, finely diced

2 cups water (or broth of choice)

Salt (to taste)

1 tablespoon Farm Boy Coconut Oil

1 tablespoon vegetable oil or olive oil or butter

1-2 tablespoons tomato paste

Optional – small knob of finely grated ginger, 2 cloves diced garlic.

For serving – cilantro, yogurt, chopped cucumber to garnish.


Add both oils to saucepan, and bring to medium heat.

Add onion and carrot to pan, sauté until translucent (about 5 minutes). If you are using diced garlic and grated ginger, add here.

Add curry powder to bloom in oil for 1-2 minutes.

Add lentils, then tomato paste and stir to coat, cook another 3 minutes.

Add coconut milk and water. Salt to taste.

Bring to a boil, then reduce to a simmer, stirring occasionally.

Texturally, you can let the lentils break down as much as you like. I let these go for about 30 minutes, stirring every 5 to ensure nothing is sticking to the bottom of the pan. You can simmer them for even longer, and add extra liquid if needed along the way.

Serve dahl as is, or over rice. Garnish with plain yogurt, chopped cilantro, chopped cucumber, or anything else you see fit. Leftovers keep for about 4 days in the fridge. Freezes well.


Make sure to keep tuning in for more one-pot meals coming up as part of our #rusticrecipes series!


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