Entrées
Infused Coconut Lentil Dahl with Brown Rice
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Warming, comforting, and 100% plant-based
This coconut lentil dahl is the ultimate bowl of cozy. Hearty lentils simmer with creamy coconut milk, warming spices, and a gentle cannabis infusion that turns an everyday meal into a mindful experience. Perfect for chilly evenings, meal prep lunches, or sharing with friends when you want to nourish body and soul alike.
Equipment
- 1 Large pot or Dutch Oven
- 1 Medium Saucepan
- 1 wooden spoon
- 1 Knife
- 1 Chopping board
- Measuring cups and spoons
Ingredients
- 1 cup dried red lentils rinse well
- 1 tbsp Infused coconut oil scale for desired dose
- 1 onion medium sized
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 1 tbsp curry powder
- 1 tsp ground tumeric
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 400 ml coconut milk full fat
- 2 cups vegetable broth low-sodium preferred
- 1 diced tomato medium sized
- ½ juice of lemon
- Salt & Black Pepper to taste
- Fresh cilantro
- 1 cup brown rice rinsed
- 2 cups water
Instructions
- Infuse & PrepPrepare your 1 tbsp Infused coconut oil in advance if you have not done so.Rinse 1 cup dried red lentils and 1 cup brown rice under cold water. Dice 1 onion, mince 3 garlic cloves, and grate 1 tbsp fresh ginger.
- Cook the Brown RiceIn a medium saucepan, combine 1 cup brown rice with 2 cups water and a pinch of salt.Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes until tender.Remove from heat, keep covered for 5 minutes, then fluff with a fork.
- Start the Dahl BaseIn a large pot, melt the 1 tbsp Infused coconut oil over medium heat.Add diced 1 onion and sauté for 4–5 minutes until soft. Stir in 3 garlic cloves and 1 tbsp fresh ginger; cook another minute.Add 1 tbsp curry powder, 1 tsp ground tumeric, ½ tsp ground cumin, and ½ tsp smoked paprika. Toast the spices for about 30 seconds.
- Simmer the DahlAdd rinsed 1 cup dried red lentils, 400 ml coconut milk, 2 cups vegetable broth, and 1 diced tomato. Stir well.Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until thick and creamy.Season with Salt & Black Pepper, and finish with a squeeze of fresh ½ juice of lemon.
- Serve & GarnishSpoon the brown rice into bowls. Ladle the infused coconut lentil dahl over the rice.Garnish with Fresh cilantro and optional red pepper flakes. Enjoy your warm, comforting, and mindful meal!
Notes
This infused coconut lentil dahl is more than just dinner — it is a warm hug in a bowl, gently dosed for an easygoing, cozy night in. Perfect for sharing, meal prepping, or just treating yourself to some mindful comfort.
Estimated potency: If you use an infused coconut oil with ~40mg THC total, each serving will have approximately 10mg THC. Always test your infusion’s strength and dose responsibly. Start low, go slow, and remember that homemade infusions can vary!
Disclaimer: This recipe is intended for adults in jurisdictions where cannabis is legal. Consume responsibly and store safely away from children and pets.
