🥥 Turmeric-Coconut Dahl with Cannabis Butter 👕 Gut Health
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A savory, earthy lentil stew rich in gut-friendly spices and healthy fats.This Turmeric-Coconut Dahl is a hearty, plant-based dish designed to nourish your digestive system and promote gut health. Lentils provide prebiotic fiber for beneficial bacteria, while turmeric delivers curcumin, a powerful anti-inflammatory compound. Ginger and garlic boost digestive enzymes, and cannabis-infused butter, featuring myrcene and beta-caryophyllene, enhances anti-inflammatory effects and soothes gut discomfort. The flavor profile is creamy, earthy, and lightly spiced—comforting and easy on the stomach.
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Equipment
- Medium saucepan or soup pot
- Wooden spoon or spatula
- Fine mesh strainer (for rinsing lentils)
- Knife and cutting board
- Grater (for ginger)
Ingredients
- 1 cup red lentils, rinsed
- 1 tbsp regular butter or ghee
- 1 tsp cannabis-infused butter (added at the end)
- ½ onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp turmeric powder
- ½ tsp cumin seeds or ground cumin
- ¼ tsp black pepper (helps curcumin absorption)
- ½ tsp sea salt (or to taste)
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 2 cups water or low-sodium vegetable broth
- Optional: fresh cilantro or lime wedges for garnish
Instructions
- Sauté aromatics: In a medium pot, melt regular butter or ghee over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
- Add spices and aromatics: Stir in garlic, ginger, turmeric, cumin, black pepper, and salt. Cook for 1–2 minutes until fragrant.
- Simmer lentils: Add rinsed lentils, coconut milk, and water or broth. Stir to combine. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are soft and creamy.
- Infuse and finish: Remove from heat. Stir in cannabis-infused butter while hot to evenly distribute cannabinoids. Let rest 5 minutes.
- Serve: Spoon into bowls and garnish with fresh cilantro or a squeeze of lime.
Betsy's Infusion Notes:
🥥 Terpenes Highlighted:
👕 Myrcene: (from cannabis butter – calming, anti-inflammatory, supports gut motility)
👕 Beta-Caryophyllene (anti-inflammatory, binds to CB2 receptors to reduce gut inflammation)
👕 Curcumin (from turmeric – antioxidant, anti-inflammatory, supports bile production)
🥥 Flavor Profile: Creamy, earthy, slightly sweet from coconut milk, and warm with spice
🥥 Dosing Tip: Add cannabis butter after cooking to preserve cannabinoids. Adjust amount to desired potency.
🥥 Substitutions:
👕 Use yellow split peas or moong dal instead of red lentils (may increase cook time)
👕 Replace butter with olive oil for dairy-free version
🥥 Storage: Keeps in the fridge for up to 5 days. Reheat gently before serving.
My Personal Notes for this Recipe
