This Chickpea Lentil Daal is the ultimate fall and winter comfort food. It’s cozy, nourishing, and packed with bold, warming flavors thanks to coconut milk, curry, garlic, and fresh ginger. I make this recipe on repeat when the weather cools down—it’s filling without being heavy, and it tastes even better the next day.

I originally started making this to warm up chilly nights, but now I crave it year-round. It’s hearty enough to stand on its own, but also perfect with warm naan or basmati rice.

🌱 A Note on Ingredients & Options

Before you dive in, a few helpful tips:

Soak your chickpeas ahead of time! It makes all the difference in texture and flavor. I haven’t tried this with canned chickpeas, but if you’re in a pinch, I recommend reducing the broth by about 1 cup.
Ginger trick: I always keep peeled ginger in the freezer and grate it with a microplane when I need it. So easy!
This daal is super adaptable—use chicken breast instead of thighs, or skip the meat entirely for a hearty vegan version. The bell pepper adds color, but feel free to leave it out or sub in other veggies that need to be used up.

🍛 Ingredients (Serves ~6)

4 Tbs coconut oil, divided
1.5–2 lbs boneless, skinless chicken thighs, chopped
2 medium onions, coarsely chopped
8 cloves garlic (or about ½ head), chopped
2 Tbs fresh ginger, grated
1 red bell pepper, diced (optional)
1 Tbs curry powder
½ tsp cayenne pepper
1½ cups dried chickpeas, soaked overnight and drained
5 cups chicken broth
1 (13.5 oz) can full-fat coconut milk
1½ cups red lentils
Kosher salt, generous amount to taste

Optional Toppings:

Fresh cilantro
Sliced jalapeño
Lime wedges

🔪 Instructions

1. Cook the Chicken

Heat 1 Tbs coconut oil in a pan over medium-high heat. Add chicken and cook for 7–8 minutes, until no longer pink. Set aside.

2. Sauté the Base

In a large Dutch oven or heavy-bottomed pot, heat remaining 3 Tbs coconut oil over medium. Add onions and garlic; cook for 3–4 minutes. Stir in grated ginger and cook another 5 minutes.

3. Add Bell Pepper & Spices

Toss in the bell pepper (if using), and cook for 3 more minutes. Stir in curry powder and cayenne and cook for 1 minute, until fragrant.

4. Simmer Chickpeas

Add chickpeas and chicken broth. Stir well and season with a few generous pinches of salt. Bring to a simmer, cover slightly ajar, and cook for 25–30 minutes until chickpeas are soft and have doubled in size.

5. Add Coconut Milk & Lentils

Stir in coconut milk and red lentils. Add more salt. Return to a gentle simmer and cook, partially covered, for another 30 minutes until the lentils have thickened the soup.

6. Finish & Serve

Remove from heat. Taste and adjust salt as needed. Top with cilantro, lime, or jalapeños if you’d like.

Serve with naan, rice, or just on its own!

✨ Why You’ll Love This Chickpea Lentil Daal

Naturally gluten-free
Easy to adapt (make it vegan, switch up the protein, add veggies)
Freezer-friendly and great for meal prep
Perfect for cozying up in cooler months

📸 Tag Me!

If you make this daal, I’d love to see it! Tag me on Instagram @RachelMasterKitchen and use #RachelMasterKitchen so I can cheer you on in your cooking adventures.