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    Home » Recipes » Lunch & Dinner

    Mar 12, 2021 · Modified: Mar 12, 2022 by Katie

    Red Lentil Dahl with Coconut Milk

    Jump to Recipe Jump To Step-by-Step Photos Jump to Video

    This easy red lentil dahl with coconut milk is delicious comfort food for sure. It requires only one pot, a few simple ingredients and is ready in 30 minutes. Served with rice or homemade naan, it's the perfect healthy dinner option for when you're short on time.

    big bowl of coconut red lentil dahl in a bowl, next to it some naan bread.

    One-pot meals are super simple to prepare, making them the perfect weeknight dinner. If you're into Indian flavors, then this vegan red lentil dahl is for you!

    For more delicious curry and stew recipes check out Sweet Potato Red Lentil Curry, Vegan Chickpea Curry or Loubia (Moroccan White Bean Stew).

    Jump to:
    • Why You'll Love This Recipe
    • What is Lentil Dahl?
    • Ingredients & Substitution Notes
    • Step by Step Instructions
    • Step 2: Add lentils, let simmer
    • Variations & Add-Ins
    • Side Dish Suggestions
    • Top Tips
    • Storing & Freezing
    • FAQs
    • More Recipes to Try
    • 📖 Recipe

    Why You'll Love This Recipe

    • It's ready in 30 minutes making it the perfect weeknight dinner.
    • It needs minimal prep time!
    • It's a great meal prep dish.
    • It's vegan, dairy-free and gluten-free.
    • It's freezer-friendly! Left-overs can easily be stored in the freezer and defrosted when needed.

    What is Lentil Dahl?

    Dahls (also known as Dal, Daal or Dhal) in all their variations are a staple dish in the Indian diet. The term itself refers to dried pulses or legumes including lentils, beans and peas.

    Dahl is also used to describe a dish itself, it typically includes some sort of dried pulses that were cooked in a tomato sauce leaving you with a thick stew bursting with Indian flavors.

    The Indian cuisine has different types of dishes that are all referred to as "Dahl". Masoor Dal refers to red lentils, Moong Dal to yellow split lentils or Chana Dal to dried chickpeas for example. You can read more about the different types of dahls in this article.

    Ingredients & Substitution Notes

    all ingredients needed to make red lentil dahl.
    • Dry Red Lentils: This recipe asks for dried lentils as the main ingredient. It works with both, red and yellow dried lentils. I do recommend however, using red split lentils since they cook much faster and also add a thicker texture to the recipe. If you use non-split lentils, you will need to increase cooking time and the amount of liquid. Also, the texture won't be as thick and creamy as with red split lentils.
    • Onion, Fresh Garlic, Fresh Ginger: You could either use red or yellow onions. Don't omit the ginger, it adds some great flavor to this Indian curry.
    • Vegetable Stock: You can use any veggie stock of choice. I would recommend checking the label and choosing one without additives like sugar or oil. Alternatively, homemade vegetable broth works as well!
    • Spices: The spices are hugely important for this recipe to achieve its desired taste and can't be omitted or replaced.
    • Coconut Milk: Use full-fat coconut milk for an extra thick and creamy dahl. If you prefer a lighter dish, you could use light coconut milk.
    • Chopped Tomatoes: We recommend canned tomatoes over fresh tomatoes because it's much more convenient.

    Step by Step Instructions

    This red lentil dal recipe consists of only 7 simple ingredients plus the spices. It's a one-pot dish and there's no special equipment needed.

    Step 1: Saute onion, garlic, ginger & spices

    Heat some (olive) oil in a large soup pot or pan over medium heat.

    Add onion, garlic and ginger and sauté until onion is soft and translucent. Stir constantly.

    Then it's time to add in your spices. Frying them for a little bit helps release their natural flavors- just make sure not to burn them, since this might result in a bitter taste.

    sauteed onion in a pan.
    sauteed onion, garlic and ginger in a pan.
    spices added to the pan.
    sauteed spices in a frying pan.

    Step 2: Add lentils, let simmer

    Give your lentils a good wash using a sieve. Then add them, together with the chopped tomatoes, veggie broth and ¾ of the coconut milk to the saucepan.

    Bring to a boil. Then reduce the heat and let simmer on low heat for about 15 minutes until lentils are tender. Add the rest of the coconut milk and let simmer for 5 minutes longer.

    Taste and adjust the seasoning and serve with fresh homemade naan or rice.

    The amount of time needed depends on what type of lentils you use. While split lentils turn soft fairly quickly, whole red lentils take longer to cook.

    red lentils, chopped tomatoes, veggie broth and coconut milk added to the pan.
    red lentil dahl cooking in a pan.
    red lentil dahl with coconut milk added in a pan.
    finished red lentil dahl in a pan.

    Variations & Add-Ins

    • Leafy Greens: Add a big handful of baby spinach or kale during the last 5 minutes of cooking. This will boost the nutritional value of this lentil stew even further.
    • Vegetables: Feel free to add some additional vegetables. Diced carrots, sweet potatoes or cauliflower are all great options. Add them at the same time as the lentils, tomatoes and veggie broth. Make sure to cut them into bite-sized pieces to ensure that they are cooked. Also, you might need to add a bit more broth.
    • Spice it up: Feel free to add some cayenne pepper, chili or red pepper flakes for some additional spiciness.
    • Garnish: I highly recommend adding a handful of chopped cilantro or parsley as a garnish. Especially fresh cilantro pairs very well with Indian food.

    Side Dish Suggestions

    • Naan: My favorite way to enjoy this Indian dish is alongside some naan. You could either use store-bought or homemade naan. Making your own is really easy and tastes absolutely amazing. Check out our Garlic Naan Recipe.
    • Rice: Traditional white rice such as Jasmine rice makes a great side dish as well. Alternatively, you use also use brown rice for some extra nutrients and fiber.
    stack of naan bread on a wooden board.

    Top Tips

    • Type of lentils: We recommend using split red lentils as opposed to whole red lentils. Cook time is considerably shorter and you'll end up with a creamier texture.
    • Texture: If you would like a thinner stew, gradually add more veggie stock or coconut milk until desired consistency.
    • Don't overcook: While we do want a creamy consistency, cooking your lentils too long can result in a mushy dahl.
    • Full Fat Coconut Milk: For an extra creamy dahl, make sure to use full-fat coconut milk that includes a big amount of coconut extract and isn't watered down.

    Storing & Freezing

    • To store: Store any leftover dahl in an airtight container in the fridge for up to 3 days.
    • To freeze: Freeze in a freezer-friendly container for up to 3 months. Let thaw in the fridge or on the counter overnight.
    • To reheat: Add a splash of water and gently reheat on the stovetop on low heat while constantly stirring. Alternatively, you could reheat it in the microwave using a microwave-friendly container.
    big bowl of red lentil dahl with some naan bread and topped with fresh herbs and yogurt.

    FAQs

    What type of lentils works best for this dahl?

    We recommend using split red lentils as opposed to whole red lentils. Cook time is considerably shorter and you'll end up with a creamier texture.

    What's the difference between split lentils and whole lentils?

    Split lentils cook much faster than whole lentils because they are split. They also provide a thicker texture and work very well in stews and curries.

    Can I make this dish ahead?

    Lentil dishes are great for meal prepping! Tore in the fridge overnight and add a splash of water or veggie broth and gently reheat on the stove while constantly stirring.

    Are red lentils healthy?

    Lentils are high in protein and fiber and at the same time low in fat. When combined with a whole grain, they provide a complete protein (contains all of the essential amino acids). They are also high in calcium, potassium, iron and folate.

    More Recipes to Try

    • Sweet Potato Red Lentil and Coconut Curry Recipe
    • Indian Cauliflower Curry
    • Loubia Recipe (Moroccan Stewed White Beans)

    If you tried this or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! SIGN UP for the WSK newsletter and get the newest recipes delivered right to your inbox!

    📖 Recipe

    big bowl of coconut red lentil dahl in a bowl, next to it some naan bread.

    Red Lentil Dahl with Coconut Milk

    This creamy Red Lentil Dahl requires only one pot, a few simple ingredients and is quick and easy to make.
    4.62 from 13 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 2 people
    Author: Katie
    Prevent your screen from going dark

    Ingredients 
     

    • 1 tablespoon (olive) oil
    • 1 onion ,chopped
    • 3 garlic cloves ,finely chopped
    • small (1inch) piece of fresh ginger ,minced
    • ½ teaspoon cumin powder
    • ½ teaspoon turmirc powder
    • ½ teaspoon coriander powder
    • 1 teaspoon curry powder
    • 1 teaspoon garam masala powder
    • 1 can (14 oz) chopped tomatoes
    • 1 ½ cups red split lentils washed & rinsed
    • ~2 cups vegetable broth
    • 1 can (14 oz) coconut milk (full-fat)
    • side dishes of choice *see notes

    Instructions

    • Heat oil in a large soup or sauce pan over medium heat.
    • Add onions, garlic and ginger and sauté until onion is translucent and soft.
    • Add all the spices and cook for about 30 seconds more to bring out their flavors.
    • Add in chopped tomatoes, lentils, vegetable broth and ¾ of the coconut milk. (Give lentils a good wash in a sieve before adding them).
    • Season with a pinch of salt. The amount of salt you'll need depends on how salted your veggie stock is!
    • Bring to a boil, then reduce heat and let simmer without a lid on low heat for 15 minutes or until lentils are soft (will depend on the type of lentils you use) and your dahl has a creamy texture.
    • Gradually add more veggie broth if the lentils still aren't soft.
    • Taste and adjust spices.
    • Add in the rest of the coconut milk and let simmer for another 5 minutes.
    • If the dahl is too thick, add a little bit more broth or coconut milk until desired texture.
    • Serve with rice and/ or naan bread.
    Pssst...You can find detailed step-by step-photos right above this recipe card

    Video

    Notes

    • Type of lentils: We recommend using split red lentils as opposed to whole red lentils. Cook time is considerably shorter and you'll end up with a creamier texture.
    • Texture: If you would like a thinner stew, gradually add more veggie stock or coconut milk until desired consistency.
    • Don't overcook: While we do want a creamy consistency, cooking your lentils too long can result in a mushy dahl.
    • Full Fat Coconut Milk: For an extra creamy dahl, make sure to use full-fat coconut milk that includes a big amount of coconut extract and isn't watered down.
    • Storage & Freezing: Store any leftover dahl in an airtight container in the fridge for up to 3 days. Freeze in a freezer-friendly container for up to 3 months. Let thaw in the fridge or on the counter overnight. To reheat: Add a splash of water and gently reheat on the stovetop on low heat while constantly stirring. Alternatively, you could reheat in the microwave using a microwave-friendly container.

    Nutrition

    Serving: 1. | Calories: 599kcal | Carbohydrates: 93g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 13mg | Potassium: 1419mg | Fiber: 45g | Sugar: 6g | Vitamin A: 71IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 11mg
    All nutritional information is based on third-party calculations and should be considered estimates.
    Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!

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      Recipe Rating




    1. Niamh says

      April 22, 2021 at 5:51 pm

      5 stars
      This recipe is so simple but really delicious. It was the perfect comfort food when I was feeling under the weather. Will definitely be making it again!

      Reply
      • Katie says

        November 19, 2021 at 6:51 pm

        So glad you enjoyed the recipe!

        Reply

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    katie author of WSK

    Hi, I'm Katie and I am the face behind this website. Click here to learn more about me and my passion for (healthy) food and photography.

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