Red Lentil Dahl with Coconut Milk

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 (garlic) naan, it's the perfect healthy dinner option for when you're short on time.

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).

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

• Dry Red Lentils: Theis recipe asks for dried lentils as the main ingredient. It works with both, red and yellow drieid 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 giner, 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, hoemamde 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 mroe 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 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.

Step 2: 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 garlic 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.

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 ptoatoes 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 peices 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 aslo use brown rice for some extra nutrients and fiber.

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 unil 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 amoung 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 over night.
• 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.

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