Ready in 30 minutes or less, this Indian Red Lentil Dahl is easy to make and full of flavor. Serve with rice and vegan naan for an incredible feast!

large cast iron pan with red lentil dahl

Made in 1 pot in under 30 minutes, Red Lentil Dahl is so incredible you will have trouble stopping at 1 bowl! Budget friendly red lentils are the star of this Indian dish, full of plant protein and fiber.

I threw in some spinach just because I love greens. Serve with rice for a complete meal!

Some dahl recipes require cooking the lentils separately before adding to the fragrant sauce, but I wanted to keep the recipe as easy as possible. It all cooks just fine in 1 pot, and if you want it to be thinner in consistency (more soupy), simply add more broth or water. Easy peasy.

bowl of lentils/spinach and rice on top

Instant Pot Red Lentil Dahl

You can make this in an Instant Pot. Use the Sauté feature and cook the onion, then garlic and ginger. Add the spices, stir, then add the lentils, coconut milk and broth. Seal, and cook at high pressure for 10 minutes. Do a quick release, then add the lemon juice and stir in the spinach.

Want more Indian-inspired vegan recipes?

close up of bowl with dahl and spinach, with rice on top

cast iron pan full of lentils and spinach, with a silver large spoon in it

Quick & Easy Red Lentil Dahl

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Nora Taylor
Course: Main, Side Dish
Cuisine: Indian
Ready in 30 minutes or less, this Indian Red Lentil Dahl is easy to make and full of flavor. Serve with rice and vegan naan for an incredible feast!
4.94 from 30 votes
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Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped small
  • 5 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and grated
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon red pepper chili flakes
  • 1 1/2 cups dried red lentils
  • 14 ounce can diced tomatoes
  • 13.5 ounce can full fat coconut milk
  • 3 cups vegetable broth
  • 1 teaspoon salt, or to taste
  • half a lemon, juiced
  • 3-4 cups baby spinach

For serving

  • 4 cups cooked brown or white rice
  • Vegan Naan
US Customary - Metric

Instructions

  • In a large pot or pan over medium heat, sauté the chopped onion in the olive oil for 5 minutes, stirring frequently. Then add the garlic and ginger and cook 1 more minute, until fragrant.
  • Add the garam masala, turmeric and red pepper flakes to the pan and stir into the onion mixture. Add a few tablespoons of water if the mixture is too dry.
  • Now add the dried lentils, canned tomatoes and their juices, coconut milk and vegetable broth to the pan. Stir well and turn the heat to high. Bring to a boil, then lower heat and simmer for about 15 minutes, until the lentils are cooked and soft. Stir occasionally.
  • Squeeze the lemon juice into the pan, and stir in the spinach as well until wilted. Add salt to taste. I used 1 teaspoon.
  • Serve with brown or white rice and Vegan Naan. Enjoy!

Notes

  1. Leftover dahl will keep in the refrigerator for about 4 days in a covered container. It also freezes well.
  2. May use light coconut milk if desired, it simply won't be as creamy. If you can't have coconut, you may substitute Cashew Cream instead. Unsweetened almond/cashew/soy milk may work as well.
  3. To make it in the Instant Pot: Use the sauté feature to cook the onions, then the garlic and ginger. Add spices and stir. Turn off the Instant Pot for a moment, and add the lentils, tomatoes, coconut milk and broth. Seal and cook at high pressure for 10 minutes. Do a quick release, then add the lemon juice and stir in the spinach until wilted. Serve.
  4. Nutritional information is an estimate only and does not include rice or naan.

Nutrition

Serving: 1serving, Calories: 258kcal, Carbohydrates: 28g, Protein: 11g, Fat: 13g, Saturated Fat: 9g, Sodium: 732mg, Potassium: 625mg, Fiber: 12g, Sugar: 3g, Vitamin A: 1314IU, Vitamin C: 12mg, Calcium: 62mg, Iron: 5mg

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