featured 2235

Mango Coconut Red Lentil Dhal Recipe for Tropical Comfort

EASY AND FLAVORFUL ONE-POT MEAL

This comforting red lentil, mango and coconut dhal is a wholesome, easy-to-make dish perfect for any day of the week. It’s naturally vegan, gluten-free and dairy-free, and brings warming spices together with creamy coconut and bright mango for a balanced, satisfying meal.

Serve this dhal for a quick lunch or a cozy dinner alongside steamed rice and toasted seed bread for added texture.

MEET THE INGREDIENTS

See the recipe card below for exact amounts and full instructions.
  • Olive oil
  • Leeks (chopped)
  • Sweet potatoes (chopped)
  • Smoked tofu (cubed)
  • Garlic (minced)
  • Ginger (minced)
  • Spices: turmeric, cardamom (optional), coriander, cinnamon
  • Red lentils
  • Coconut cream (thickened from full-fat coconut milk)
  • Fresh mango (pureed)

HOW TO MAKE RED LENTIL MANGO COCONUT DHAL

See the recipe card below for exact amounts and full instructions.

DHAL

  • Rinse the red lentils thoroughly in a mesh strainer and set aside.
  • In a large pot, heat 2–3 tablespoons of olive oil. Add the chopped leeks and sweet potatoes and cook over medium-low heat for 6–8 minutes, stirring frequently, until the vegetables begin to soften.
  • Add the smoked tofu, minced garlic and ginger, turmeric, cardamom (if using), coriander and cinnamon, plus a pinch of salt. Sauté for another minute, stirring constantly to release the spices’ aroma.
  • Pour in 900 ml of water, the coconut cream and about 200 ml of mango puree, then add the rinsed red lentils.
  • Bring the mixture to a gentle simmer over medium heat. Reduce heat to low or medium-low and simmer gently for 20–25 minutes, or until the lentils are soft and cooked through.
  • Taste and adjust the seasoning, adding more salt or spices as needed.

MANGO PUREE

  • Wash one large or two small mangoes, peel and cut them into pieces.
  • Blend in a food processor or blender until smooth. You’ll need approximately 200 ml of mango puree for this recipe.

SERVING SUGGESTION

  • Ladle the dhal into bowls and serve with cooked rice and toasted seed bread for crunch.
  • Garnish with fresh parsley leaves for color and a hint of freshness.

STORING LEFTOVERS

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat gently on the stovetop, adding a splash of water or coconut cream to restore creaminess if needed.

RED LENTIL MANGO COCONUT DHAL IS

  • Vegan
  • Gluten-free
  • Dairy-free
  • Nutrient-packed
  • Flavorful
  • Creamy
  • Easy to make
If you like this image, save it to your boards.

You may also like

If you enjoyed this recipe, here are a few more favorites to try:

  • Red Lentil Chickpea Dhal
  • Tomato Red Pepper Pasta Sauce
  • Red Lentil Quinoa Stew
  • Lentil & Mushroom Bolognese

Thank you for stopping by! If you try this recipe, please share your experience in the comments below. If you post it on Instagram, tag the creator so they can see your remake.

Red Lentil Mango Coconut Dhal

Red Lentil Mango Coconut Dhal

Nensi Beram

This red lentil mango coconut dhal is an easy, one-pot meal full of flavor and comforting creaminess — a wholesome choice for any day of the week.
Print Recipe

Prep Time 20 minutes
Cook Time 25 minutes

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 sliced into cubes
  • thumb-sized 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 a can of full-fat coconut milk
  • 200 ml mango puree
  • salt to taste

Instructions

 

Dhal

  • Rinse the red lentils thoroughly and set aside.
  • Heat olive oil in a large pot, add chopped leeks and sweet potatoes, and cook for 6–8 minutes until they begin to soften.
  • Stir in smoked tofu, garlic and ginger, and the spices, then sauté for another minute.
  • Add the water, coconut cream, mango puree and lentils.
  • Simmer gently for 20–25 minutes until the lentils are tender, stirring occasionally.
  • Adjust seasonings to taste before serving.

Mango puree

  • Wash and peel the mangoes, then cut into pieces.
  • Blend until smooth to make approximately 200 ml of puree.
  • Note: about 200 ml of mango puree is needed for the recipe.

Serving suggestion

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

Storing leftovers

  • Keep leftovers in the refrigerator for up to 3 days.
  • Reheat on the stovetop, adding a little water or coconut cream if the dhal has thickened.
Did you make this recipe?Please leave a comment and let us know how it turned out. Your feedback is appreciated.

* Nutritional information is estimated automatically and should be considered approximate.

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