Red Lentil Dahl Recipe

Introduction

Red Lentil Dahl is a comforting and flavorful Indian-inspired dish that’s both nutritious and easy to make. With a rich blend of spices and creamy coconut milk, it’s perfect for a cozy weeknight dinner or meal prepping for the week ahead.

Ingredients

• 1 1/2 cups dry red lentils
• 1 large carrot (finely diced)
• 1 small bell pepper
• 1 large onion (chopped)
• 4 cloves of garlic (minced)
• 1 heaped tbsp fresh ginger (minced)
• 1/2 tbsp vegetable oil
• 3 cups vegetable broth (or water)
• 1 cup canned coconut milk
• 1 1/2 tsp ground cumin
• 1 tbsp curry powder
• 1/2 tbsp sweetener of choice
• 1 tsp ground turmeric
• 1 tsp paprika
• Sea salt and black pepper (to taste)
• 1/3 tsp red pepper flakes (optional)

Instructions

1. Step 1: Rinse the lentils under running water. Chop the onion, mince the garlic and ginger, and finely dice the carrot and bell pepper.
2. Step 2: Heat the vegetable oil in a pot over medium heat. Sauté the chopped onion for 3-4 minutes until softened, then add the ginger, garlic, carrot, and bell pepper. Cook for another 2-3 minutes, stirring occasionally.
3. Step 3: Add ground cumin, curry powder, sweetener, turmeric, paprika, red pepper flakes (if using), lentils, and vegetable broth or water to the pot. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes.
4. Step 4: Stir in the canned coconut milk and continue cooking for an additional 5 minutes, or until the dahl reaches your desired thickness.
5. Step 5: Season with sea salt and black pepper to taste. Adjust the seasonings as needed.
6. Step 6: Serve the red lentil dahl warm alongside basmati rice, potatoes, or naan bread. Garnish with fresh herbs if desired.

Tips & Variations

• For added texture and flavor, top the dahl with toasted cumin seeds or a squeeze of fresh lemon juice before serving.
• Swap coconut milk for dairy or plant-based yogurt if you prefer a tangier finish.
• Add chopped spinach or kale in the last few minutes of cooking for extra greens.
• If you like it spicier, increase the amount of red pepper flakes or add fresh chopped chili.

Storage

Store leftover dahl in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened too much. Dahl also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Red lentils break down easily and make for a creamy dahl, but you can use yellow lentils or split peas as substitutes. Just note that cooking times may vary and the texture might be different.

Is this recipe vegan and gluten-free?

Yes, this red lentil dahl is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences.

Red Lentil Dahl Recipe

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★★★★★

4.9 from 108 reviews

A comforting and flavorful Red Lentil Dahl made with aromatic spices, fresh vegetables, and creamy coconut milk. This easy stovetop recipe delivers a rich, hearty dish perfect for a nutritious meal, served alongside rice or flatbread.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 1/2 cups dry red lentils
• 1 large carrot, finely diced
• 1 small bell pepper, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 heaped tbsp fresh ginger, minced
• 1/2 tbsp vegetable oil
• 3 cups vegetable broth or water
• 1 cup canned coconut milk

Spices & Seasonings

• 1 1/2 tsp ground cumin
• 1 tbsp curry powder
• 1/2 tbsp sweetener of choice
• 1 tsp ground turmeric
• 1 tsp paprika
• Sea salt and black pepper, to taste
• 1/3 tsp red pepper flakes (optional)

Instructions

1. Prepare Ingredients: Rinse the red lentils thoroughly under running water. Chop the onion, mince the garlic and ginger, finely dice the carrot, and chop the bell pepper.
2. Sauté Vegetables: Heat the vegetable oil in a pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Then add the minced ginger, garlic, diced carrot, and bell pepper, cooking together briefly to release their aromas.
3. Add Spices and Lentils: Stir in the ground cumin, curry powder, sweetener, turmeric, paprika, and optional red pepper flakes. Add the rinsed lentils and pour in the vegetable broth or water. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 10 minutes to cook the lentils and blend the flavors.
4. Incorporate Coconut Milk: Pour in the canned coconut milk and continue cooking for an additional 5 minutes, or until the dahl reaches your desired thickness and creaminess.
5. Season to Taste: Season with sea salt and black pepper. Taste and adjust the seasoning as needed for balance and flavor.
6. Serve: Serve the warm red lentil dahl with basmati rice, potatoes, or naan bread. Garnish with fresh herbs of your choice for an extra layer of freshness.

Notes

• Finely dicing the carrot helps it cook evenly and blend well with the lentils.
• You can use water instead of vegetable broth, but broth will add more flavor.
• The sweetener can be sugar, honey, or a sugar substitute depending on your preference.
• Add red pepper flakes according to how spicy you want the dish.
• Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.

Keywords: red lentil dahl, lentil curry, vegan dahl, Indian lentil recipe, coconut milk dahl, easy lentil stew, vegetarian Indian recipe