- Rinse and soak the lentils for 10 minutes, then drain. This should give you enough time to prep the rest of your ingredients.
- Heat the coconut oil in a medium saucepan over medium heat. Add the onion and season with a generous pinch of salt. Cook, stirring occasionally, until soft and translucent, 5 to 7 minutes.
- Add the garlic and ginger and cook, stirring constantly, until fragrant, 1 minute. Add the spices and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
- Add the vegetable stock, coconut milk and drained lentils and stir to combine. Turn the heat up to medium-high and bring to a simmer.
- Reduce the heat to low and simmer, covered, for 12 minutes. Give the dhal an occasional stir so it doesn’t stick to the bottom of the pot.
- Remove the saucepan from the heat. Stir in the coriander. Taste and season with salt and pepper, to taste. To serve, top with the fresh coriander and serve with steamed rice.
STORAGE: this dhal can be kept in the fridge for up to 3 days or in the freezer for up to 2 months; defrost in the fridge overnight before heating.