Vegan Red Lentil Dahl

Why You’ll Love This Recipe

Red Lentil Dahl is packed with protein, fiber, and rich, spiced flavor—without any animal products. It’s budget-friendly, naturally gluten-free, and highly customizable. The red lentils break down into a creamy consistency, soaking up all the fragrant spices and creating a hearty stew-like dish that pairs beautifully with rice or flatbread. It’s fast, filling, and perfect for both weeknight dinners and leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Red lentils (rinsed well)
• Onion
• Garlic
• Fresh ginger
• Tomatoes (fresh or canned)
• Coconut milk or water (for creaminess or lightness)
• Turmeric
• Ground cumin
• Ground coriander
• Garam masala
• Mustard seeds (optional)
• Chili flakes or fresh chili (optional for heat)
• Oil (such as coconut or olive oil)
• Salt
• Fresh cilantro (optional, for garnish)
• Lemon or lime juice (for brightness)

Directions

1. Heat oil in a large saucepan over medium heat. Add mustard seeds (if using) and let them pop for a few seconds.
2. Add chopped onion and sauté until soft and golden, about 5–7 minutes.
3. Stir in minced garlic, grated ginger, and chili (if using). Cook for 1–2 minutes until fragrant.
4. Add turmeric, cumin, coriander, and garam masala. Toast the spices for 1 minute.
5. Stir in chopped tomatoes and cook for 5 minutes until they break down into a thick sauce.
6. Add red lentils and enough water or coconut milk to cover by about 1 inch. Bring to a boil.
7. Reduce heat, cover partially, and simmer for 20–25 minutes, stirring occasionally, until lentils are soft and creamy.
8. Season with salt and stir in lemon or lime juice to brighten the flavor.
9. Garnish with fresh cilantro and serve hot with rice, naan, or flatbread.

Servings and timing

This recipe serves 4 and takes about 35 minutes total:

• Prep time: 10 minutes
• Cook time: 25 minutes

Variations

• Make it spicy: Add more chili flakes or a dash of cayenne.
• Add greens: Stir in spinach, kale, or Swiss chard at the end.
• Creamier version: Use full-fat coconut milk for a rich texture.
• Chunky or smooth: Blend part of the dahl for a smoother texture, or leave it rustic and chunky.
• Add veggies: Include diced sweet potato, carrots, or zucchini for extra bulk and nutrition.

Storage/Reheating

Let the dahl cool completely before storing.

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat on the stove over medium heat or in the microwave. Add a splash of water or coconut milk if it thickens too much.

FAQs

Do I need to soak red lentils?

No, red lentils cook quickly and do not need to be soaked. Just rinse them thoroughly before cooking.

Can I use green or brown lentils instead?

You can, but they take longer to cook and won’t break down as smoothly as red lentils.

Is this dish spicy?

It’s mildly spiced, but you can adjust the heat by adding more or less chili.

Can I make this oil-free?

Yes, sauté the aromatics in water or broth instead of oil.

Is Vegan Red Lentil Dahl gluten-free?

Yes, it’s naturally gluten-free. Just make sure all your ingredients, like broth or spice blends, are certified gluten-free.

What should I serve with it?

Basmati rice, naan, roti, or quinoa pair well. Add a cucumber salad or pickled onions for freshness.

Can I use canned coconut milk?

Yes, canned coconut milk adds richness and creaminess. You can also use a lighter coconut milk or just water for a lighter version.

How do I thicken the dahl?

Let it simmer uncovered to reduce the liquid, or mash a portion with a spoon for a creamier texture.

Can I batch cook this?

Absolutely. It’s perfect for meal prep, and it freezes beautifully.

What herbs work best for garnish?

Fresh cilantro is traditional, but parsley, mint, or green onions also work well.

Conclusion

Vegan Red Lentil Dahl is a hearty, flavorful, and comforting dish that’s perfect for any season. With its creamy texture, rich spices, and nourishing ingredients, it’s a plant-based favorite that’s as easy to make as it is satisfying. Whether you’re new to Indian-inspired cooking or just need a go-to weeknight meal, this dahl is a reliable and delicious option you’ll want to return to often.

Vegan Red Lentil Dahl

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Vegan Red Lentil Dahl is a creamy, comforting, and flavorful Indian-inspired dish made with red lentils, aromatic spices, and coconut milk. It’s a hearty, plant-based one-pot meal that’s quick to prepare and deeply satisfying.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

Ingredients

1. 1 cup red lentils, rinsed
2. 1 medium onion, chopped
3. 3 cloves garlic, minced
4. 1 tablespoon fresh ginger, grated
5. 1 can (14 oz) chopped tomatoes or 2 fresh tomatoes, chopped
6. 1 can (14 oz) coconut milk or 2–2.5 cups water
7. 1 tablespoon coconut oil or olive oil
8. 1 teaspoon ground turmeric
9. 1 teaspoon ground cumin
10. 1 teaspoon ground coriander
11. 1 teaspoon garam masala
12. 1 teaspoon mustard seeds (optional)
13. 1/4 teaspoon chili flakes or 1 fresh chili, chopped (optional)
14. Salt to taste
15. 1 tablespoon lemon or lime juice
16. Fresh cilantro for garnish (optional)

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Instructions

Heat oil in a large saucepan over medium heat. Add mustard seeds (if using) and let them pop for a few seconds.

1. Add chopped onion and sauté for 5–7 minutes until soft and golden.
2. Stir in garlic, ginger, and chili (if using). Cook for 1–2 minutes until fragrant.
3. Add turmeric, cumin, coriander, and garam masala. Stir and toast the spices for 1 minute.
4. Add chopped tomatoes and cook for 5 minutes until they break down and form a thick sauce.
5. Stir in rinsed red lentils and coconut milk (or enough water to cover by 1 inch). Bring to a boil.
6. Reduce heat to low, partially cover, and simmer for 20–25 minutes, stirring occasionally, until lentils are soft and creamy.
7. Season with salt and stir in lemon or lime juice to brighten the flavor.
8. Garnish with fresh cilantro and serve hot with rice, naan, or flatbread.

Notes

• For a richer texture, use full-fat canned coconut milk.
• To add greens, stir in spinach or kale during the last few minutes of cooking.
• Mash a portion of the lentils or simmer uncovered to thicken the dahl.
• Adjust spice level by using more or less chili.
• Great for meal prep and tastes even better the next day.

Nutrition

• Serving Size: 1 cup
• Calories: 310
• Sugar: 5g
• Sodium: 420mg
• Fat: 13g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 9g
• Protein: 13g
• Cholesterol: 0mg