Cozy Chickpea & Lentil Daal with Coconut Milk and Chicken
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.
Ingredients
- 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 Leaves, Jalapeño slices, Lime wedges)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!