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close up on red lentil dahl topped with a drizzle of coconut milk and red chili flakes in a white bowl.
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4.94 stars (116 ratings)

Quick & Easy Red Lentil Dahl

Made in one pot in just 30 minutes, this is guaranteed to be the easiest lentil dahl recipe you ever try! It’s rich and creamy, made with budget-friendly ingredients, and packed with plant protein and fiber.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main, Side Dish
Cuisine: Indian
Servings: 8 servings
Calories: 258kcal
Author: Nora Taylor

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

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!

Video

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