This delicious red lentil dal is high in protein, perfectly spiced and highly flavorful. It’s also ready in 30 minutes, perfect for easy weeknight meals.
When you want something super healthy and high in protein that still easily fits into the realm of comfort food, then you want some red lentil dal, also known as red lentil dahl.
Whether you call it dal or dahl this spicy, creamy and comforting meal is exactly what you want for an easy and delicious dinner.
It’s similar to our vegan lentil curry, but it cooks up even faster since it uses red lentils which cook up really quick. So this is a very fast dinner option that comes together in around 30 minutes, tastes wonderful and also keeps very well, so make a big pot.
It’s a fabulous mix of spices, coconut milk, red lentils and vegetable broth that simmers away until you’re left with a fragrant and delicious meal.
If you love dal you’ll also love our vegan dal makhani. And for more easy and delicious recipes that are ready in 30 minutes or less, try our vegan chana masala.
How To Make Lentil Dal
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add olive oil to a pot along with chopped onions, crushed garlic and minced ginger and sauté until the onions are softened.
- Add in turmeric, coriander powder, cinnamon, curry powder and dried red lentils and sauté the lentils in the spices briefly.
- Add chopped tomato, vegetable stock and coconut milk and mix in.
- Bring it to a simmer and then turn down the heat and cover the pot and leave to simmer, checking it and stirring regularly, until the lentils are cooked. Keep an eye out as they cook fast.
- Add coconut sugar (for flavor balance) and salt and pepper to taste.
Chef’s Tips
Don’t over-cook it. This is the most important tip because not only do red lentils cook fast, they also go from perfectly cooked to over-cooked mush very fast. So if you leave it just a few minutes longer then you should, it will be more like a lentil mash than a lentil dal.
The lentils take around 10-15 minutes to cook from the moment the pot reaches a simmer. So it’s really super fast.
Use canned full fat unsweetened coconut milk. This is crucial to a wonderfully rich dal with a perfect blend of flavors.
Coconut sugar is for flavor balance only, it does not make the recipe sweet. You can substitute it for brown sugar if you prefer.
Recipe FAQ
We used dried red lentils which works wonderfully in this dal. They cook really fast and also have a lovely yellow/orange color when cooked. You can use dried red lentils or dried split red lentils.
Serve it with rice (we used basmati rice), some crispy poppadoms on the side and some fresh chopped cilantro. A swirl of coconut milk or coconut cream is an optional topping as well.
Storing and Freezing
This lentil dal also keeps beautifully in the fridge for 4-5 days, so if you have leftovers it’s ideal for lunch the next day and can be reheated in the microwave or on the stove.
It’s also freezer friendly if you’d like to freeze some.
More Lentil Recipes
- Lentil Bolognese
- Vegan Lentil Curry
- Vegan Lentil Soup (Middle Eastern Style)
- Vegan Sloppy Joes
- Vegan Bolognese
- Lentil Ragu
Did you make this recipe? Be sure to leave a comment and rating below!
Red Lentil Dal
Ingredients
- 2 Tbsp Olive Oil
- 1 Medium Onion White, Yellow or Brown, chopped
- 1 Tbsp Crushed Garlic
- 1 tsp Minced Ginger
- 2 tsp Turmeric
- ½ tsp Coriander Powder
- ½ tsp Cinnamon
- 1 tsp Curry Powder Mild or Spicy
- 2 cups Dried Red Lentils (400g)
- 14 ounces Canned Chopped Tomato (400g)
- 3 cups Vegetable Stock (720ml) or Broth
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- 2 Tbsp Coconut Sugar
- Salt and Pepper to taste
For Serving (Optional):
- Basmati Rice
- Poppadoms
- Fresh Chopped Cilantro
Instructions
- Add the olive oil to a pot along with the chopped onions, crushed garlic and minced ginger and sauté until the onions are softened.
- Add the turmeric, coriander powder, cinnamon, curry powder and red lentils and sauté the lentils in the spices briefly and then add the canned chopped tomato, vegetable stock and coconut milk.
- Bring it to a simmer and then turn down the heat and cover the pot and leave to simmer, checking it and stirring regularly, until the lentils are cooked. Keep an eye out as they cook fast*.
- Add in some coconut sugar (for flavor balance) and salt and pepper to taste.
- Serve with basmati rice and fresh chopped cilantro with some poppadoms on the side (optional).
Video
Notes
- The coconut sugar can be replaced with light brown sugar or other sugar if you don’t have coconut sugar on hand. This is just for flavor balance and doesn’t make the dish sweet, however you can also omit it if you prefer.
- Be very careful not to over-cook your lentils. Red lentils cook so fast and just a few extra minutes can take them from perfectly cooked to over-cooked mush. They take about 10-15 minutes to cook from the point that the pot has come to a simmer.
- Nutritional information is for the dal only and excludes rice.
- Keep leftovers stored in the fridge in a covered container for 4-5 days. It is also freezer friendly.
- This recipe was first published in January 2018.
I have wanted to make this recipe for a while and I was not disappointed. I had 100g short of red lentils so used a tin of chick peas to compensate. It was delicious and enjoyed by all my family. Definitely a winner and will be a regular on our autumn and winter menu. We had rice as an accompaniment and also some lightly toasted soda bread.
So happy to hear you enjoyed it Jacqueline! Thanks for posting!
I don’t have canned, chopped tomatoes, but I do have 2 tomatoes and a can of tomato paste. Could I do something with that instead? Please let me know!
I would add the fresh tomatoes (chopped) and leave out the tomato paste. It’s too strong.
Omg!!!!!! I just made this recipe and it came out amazing! My 7 year old daughter lovessss it. Thanks so much for this
Awesome! Thanks Nikita!
I just love scrolling through the pictures on your website when thinking what to cook for dinner. This Dahl was loved by all family members including my 5year old fussy eater. Gorgeous and packed with flavour !
I only had 200g of lentils ,so added a tin of chickpeas and a bag of spinach- soooo good! Thank you Alison
So glad to hear that Tanya! Thank you! 🙂
This has been the best red lentil dish I have ever eaten! Absolutely delicious and super easy to prepare. I added some cayenne pepper on top of all the spices listed in the recipe and it just took it to another level (if you like your food a bit more spicy). It is definitely a top top dish and I will be going back to it. Thank you so much for this recipe!
So happy to hear that Eva! Thanks so much! 🙂
I made this last night and we all LOVED it! It’s so easy and fast, and is so delicious! Thank you for sharing this recipe-it is officially one of our regulars
Awesome! Thanks so much Ann!
Using this flavourful recipe for supper tomorrow night. It’s just sooo good! I don’t know if it’s necessary but I soak the lentils the night before which makes it even easier..
Wonderful! Thanks for sharing Anna!
Love this recipe just made it again 3 nights ago. Yum…my!!
Thanks Deborah!
This recipe is one of our favorite ones. So tasty, flavored and easy to prepare. Thank you Alison for one more excellent suggestion. Isabelle
Awesome! Thanks Isabelle!
Yummy! I was in the mood for coconut so I made this dish plus I made your Bounty Bars which the ingredients required coconut also. I am in love with both recipes.
Fantastic! Thanks so much Deb! 🙂
This recipe was so easy and delicious. My husband devoured it and asked to have it put in the rotation. Thank you.
So happy to hear that! Thanks for sharing Lyn. 🙂
Love this recipe! I make it in bulk and it freezes well too. Great with plain or Greek yogurt as a side. I also sometimes serve it with fresh spinach.
Does anyone know how many grams or cups each serving size it??
So glad you like it Sky! I’m not sure of the cup measures as I haven’t measured it that way. Thanks for the great review! 🙂
Can you just use water instead of veggie stock?
Vegetable stock has a lot of flavorings and is very salty, so it might be bland with just water. If you do it that way, be sure to add extra salt to compensate.
Everytime I make this I’m surprised by how good it is, because it’s so easy to make. Great recipe! Thank you.
Creamy, filling and delicious