Red lentils break down into a creamy base in about twenty minutes without any soaking, which makes dahl one of the cheapest hot meals you can put together. Tomatoes add acidity and coconut milk rounds it out; the cost below is the live sum of every ingredient at its cheapest current price across the retailers we track.
- Heat the oil in a pot over medium heat and soften the onion until translucent.
- Stir in the canned tomatoes and chili flakes, breaking up the tomatoes, and cook for a few minutes.
- Add the rinsed lentils and roughly 700 ml of water. Bring to a simmer and cook, stirring occasionally, until the lentils collapse into a thick purée — about 20 minutes.
- Stir in the coconut milk and warm through. Season with salt to taste.
- Serve over rice or with flatbread.
Lentils thicken as they sit, so loosen leftovers with a splash of water when reheating. A squeeze of lemon and fresh cilantro at the end brightens the whole pot.