Red Lentil Dahl A comforting, flavorful, and protein-packed dish made with red lentils simmered in aromatic spices. This creamy vegan dish pairs wonderfully with rice or naan for a wholesome meal. Whether for a weeknight dinner or meal prep, this dish is both simple and satisfying.
Why You’ll Love This Recipe
Nutrient-Rich: Packed with plant-based protein, fiber, and essential nutrients.
Quick and Easy: Ready in just 40 minutes, perfect for busy days.
Customizable Heat: Adjust the chili powder for your preferred spice level.
Vegan and Gluten-Free: Naturally fits into a variety of dietary needs.
Great for Leftovers: Tastes even better the next day as the flavors deepen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup red lentils
2 cups water or vegetable broth
1 tbsp coconut oil
1 medium onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1/2 tsp chili powder (adjust to taste)
1 tsp ground turmeric
1 tsp ground coriander
1/4 tsp ground cinnamon
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
Fresh cilantro for garnish
1 tsp salt (adjust to taste)
Optional: Fresh lemon wedges
Directions
Heat the coconut oil in a large saucepan or pot over medium heat. Add the onion and sauté for 3-4 minutes until softened.
Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the cumin, turmeric, coriander, chili powder, and cinnamon. Cook the spices for 30 seconds to release their aromas.
Stir in the lentils, water or vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and the mixture is creamy.
Add the coconut milk and salt, stirring to combine. Simmer for an additional 5 minutes.
Serve hot, garnished with fresh cilantro and lemon wedges if desired. Pair with rice, naan, or flatbread for a complete meal.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Variations
Add Vegetables: Mix in spinach, kale, or diced sweet potatoes for added texture and nutrition.
Boost the Heat: Include fresh chilies or a pinch of cayenne for more spice.
Protein Power: Stir in cooked chickpeas or tofu for extra protein.
Herbal Twist: Swap cilantro with parsley if you prefer a different flavor profile.
Thicker Consistency: Reduce the broth slightly or simmer longer for a thicker dahl.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stove over low heat, adding a splash of water or broth if needed to maintain the creamy consistency.
Related Recipes:
FAQs
How do I prevent the lentils from sticking to the pot?
I stir the dahl occasionally while simmering and ensure there’s enough liquid to keep it creamy.
Can I use green or brown lentils instead?
Red lentils are best for this recipe because they break down and create a creamy texture, but green or brown lentils can work for a chunkier version.
What can I serve with this dahl?
I like pairing it with steamed rice, naan, or flatbread. A side of pickled vegetables adds a tangy contrast.
Is it possible to make this oil-free?
Yes, you can sauté the onions and spices in a small amount of water or broth instead of oil.
Can I make this in advance?
Absolutely! I find that the flavors deepen after a day, making it even more delicious as leftovers.
Conclusion
Red Lentil Dahl is a delightful, warming dish that brings together simple ingredients and bold flavors. It’s perfect for cozy dinners or meal prepping, offering a wholesome, versatile, and satisfying meal every time. Whether you enjoy it with rice, naan, or as a standalone dish, it’s sure to become a go-to in your recipe rotation.
📖 Recipe:
Print
Red Lentil Dahl
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A comforting and protein-rich vegan Red Lentil Dahl recipe bursting with aromatic spices. Ready in just 40 minutes, this creamy and wholesome dish pairs perfectly with rice or naan. A satisfying meal prep option that’s naturally gluten-free and vegan-friendly.
Ingredients
1 cup red lentils
2 cups water or vegetable broth
1 tbsp coconut oil
1 medium onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp chili powder (adjust to taste)
1/4 tsp ground cinnamon
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
1 tsp salt (adjust to taste)
Fresh cilantro for garnish
Optional: Fresh lemon wedges
Instructions
- Heat coconut oil in a large saucepan over medium heat. Add onion and sauté for 3-4 minutes until softened.
- Stir in garlic and ginger, cooking for 1-2 minutes until fragrant.
- Add cumin, turmeric, coriander, chili powder, and cinnamon. Cook for 30 seconds to release their aromas.
- Stir in red lentils, water or vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until lentils are soft and mixture is creamy.
- Add coconut milk and salt. Stir to combine and simmer for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro and lemon wedges if desired. Pair with rice or naan for a complete meal.
Notes
Adjust the chili powder for a spicier or milder dish.
Add spinach or kale for extra nutrients.
For a thicker consistency, reduce the broth or simmer longer.
This dish tastes even better the next day as the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal
