red lentil dahl

This Easy Indian Red Lentil Dahl is a must-try if you’re looking for a flavorful curry, soup, or stew recipe. It’s delicious, healthy and one of the best lentil dishes to warm you up in winter or for cold weather.

Indian Red Lentil Dahl

coconut oil oil

onions (chopped)

garlic

tsp ginger (minced (or more to taste))

turmeric

coriander

tsp cumin

tsp red paprika powder

tsp garam masala (or other curry powder

red lentils

vegetable broth

coconut milk

tomatoes (or chopped tomatoes, optional)

salt and pepper (to taste)

tsp coconut sugar (or

lime

yogurt

parsley (or coriander)

sesame seeds

rice (cooked)

*Note: Check out the recipe video + step-by-step photos above for visual instruction!

Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavors.

Place the lentils in a fine-mashed sieve and rinse until cold running water. Then add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.

Add the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). Season with salt, pepper, coconut sugar, and lime juice to taste.

Garnish your dahl with a swirl of non-dairy yogurt, fresh chopped parsley or coriander, and sesame seeds or other toppings you like. Serve over rice or with homemade vegan naan or aloo paratha or use it as a filling for your favorite hearty pancake, crêpes, or tortilla recipe. Enjoy!

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!

Quick & Easy Red Lentil Dahl

olive oil

yellow onion, chopped small

garlic,

ginger,

garam masala

red pepper chili flakes

can diced tomatoes

can full fat coconut milk

salt,

lemon,

baby spinach

rice

Vegan Naan

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!

Indian Dal (also spelled Dhal or Daal) is a delicious plant-based, yet high protein meal. Warm, comforting, and aromatic, this lightened up red lentil dal contains all of your favorite Indian flavors, minus the oil and fat. Healthy and vegan friendly!

Red Lentil Dahl (aka Masoor Dal)

tsp extra virgin olive oil

dry red lentils

red onion

celery

tsp grated ginger

curry powder

tsp coriander

½ tsp garam masala

salt

⅛ tsp crushed red pepper

vegetable stock

tomatoes

cilantro

Mix the ginger garlic, curry powder, coriander, garam masala and crushed red pepper in small bowl and set aside.

Heat a large soup pot over medium heat. Add your oil, onions and celery and cook on medium high heat for about 2 minutes until vegetables are fragrant and translucent. Stir occasionally to prevent burning.

Turn down heat and add the ginger, garlic and spice mix and cook on low heat for about 1 minute, allowing the spices to “bloom” until they become fragrant. Add the lentils, vegetable stock, salt, diced tomatoes and coconut milk.

Bring up to a boil, then reduce heat to a low simmer. Cook with a lid on for about 20 minutes, stirring occasionally until lentils are soft. If your heat is up too high, the liquid will evaporate before the lentils are done cooking. If that happens, just add a little bit more stock (or water, if you are using that) and continue to cook. When lentil are soft, turn off your heat and  add in your chopped cilantro. Adding cilantro at the end will keep the flavor lively and fresh.

Serve as a soup, or over brown rice with some steamed veggies, or with naan or roti! I chose to have ours as a "stew" over brown rice.

https://www.youtube.com/watch?v=wydpgMol8l4

Ready for a delicious twist on Indian curry or stew? You have to try this Red Lentil Dal. It’s vegan, gluten free, and loaded with plant-based protein - a perfectly filling Indian meal.
Recipe -- https://pickyeaterblog.com/red-lentil-dal/

Red Lentil Dahl

This delicious, Indian-inspired Red Lentil Dahl recipe is a hearty and healthy curry that&#039;ll have you coming back for more. Packed with protein and bursting at the seams with bright flavors, this is a perfect meal for any time of year.

coconut oil

yellow onion, (chopped (about 1 cup))

garlic, (peeled and minced)

1/2-1 jalapeno, (seeded and minced)

carrots, (chopped)

cumin

paprika

cayenne

red lentils, (rinsed)

(14.5 oz) can diced tomatoes

(14 coconut milk

kale, (destemmed and chopped)

Heat the coconut oil in a skillet. Once the oil is hot, add the onions, garlic, ginger, and jalapeños for 3-5 minutes, until the onions are translucent and fragrant. Add the carrots and spices and stir to coat.

Place the lentils in a fine mesh strainer and thoroughly rinse. It&#039;s important not to skip this step otherwise your lentils might have a gritty dirt taste. Rinse for 30-60 seconds and let all the water drain from the lentils.  Once veggies are evenly coated, add the lentils, tomatoes, and vegetable broth and bring to a boil. Reduce heat to a simmer. Cook for 15-20 minutes, stirring occasionally until the red lentils are soft.

Add coconut milk and continue simmering for 10 minutes until you have reached the desired thickness.  Stir in salt and kale. Cook for an additional minute until the kale has wilted slightly. Taste and adjust seasoning.

Serve over rice with fresh cilantro

This red lentil dahl recipe is a one-pot miracle and a nourishing weeknight meal you are gonna love. It is full of flavor and easy to modify in various, exciting ways!

red lentil dahl (sattvic masoor dal)

brown mustard seeds

ginger

hot chilies,

½ teaspoon hing (asafoetida powder)

turmeric powder

cardamom

cinnamon

tomato,

curry leaves (optional)

unsalted vegetable broth

split red lentils (masoor dal), rinsed and picked through.

Optional to garnish: a few spoonfuls of unsweetened vegan yogurt cilantro leaves

Thoroughly wash and sort through the red lentils to ensure they are free from foreign contaminants. Set the clean lentils aside to drain in a mesh strainer.

Heat the oil in a pot over high heat. This usually takes around 60 seconds, depending on how thick the metal of your pot is. Once the oil is hot, add the mustard seeds and cook them until they pop and sputter rapidly.

Add the ginger, diced chilies, aromatic spices, and salt to the pot and reduce the heat to medium. Stir the ingredients together and cook for approximately 90 seconds until the spices become fragrant and emit their aroma.

After the spices are fragrant, add the diced tomato, curry leaves, and cilantro. Sauté the mixture for about 3-4 minutes until the tomatoes begin to break down.

Add the red lentils along with the water or broth into the pot. 

Once the mixture has reached a boil, cover the pot with a lid and reduce the heat to a simmer. Let the dahl cool for 60-75 minutes, opening the lid to stir occasionally, until the lentils become tender and start to fall apart. If you want a smoother dahl, you can cook it longer (up to 2 hours), adding water as needed to keep it from drying out or becoming too thick.

When the dahl is fully cooked, transfer it to an attractive serving bowl. If desired, stir in a couple of spoonfuls of unsweetened vegan yogurt or full-fat coconut milk. Lightly dust the dahl with Kashmiri red chili powder for an extra kick, and garnish with fresh cilantro leaves to elevate the flavor and add a pop of color. Serve hot over basmati rice (you can try it with my sattvic veg biryani) or grilled naan.

I've never made dahl quite like this and it was incredible.  Definitely worth seeking out the curry leaves if you can, they add fantastic flavor.  Had to fight over the leftovers!

I recently tried this Red Lentil Dahl recipe and it was absolutely delicious! It had the perfect combination of spices, and the red lentils were cooked to perfection. It's definitely one of my favorite recipes now!

Perfection!  Perfect balance of spices.  I did add finally shopped Dino kale (can't help myself).  I'm using it as a spread on naan with cucumber and tomato and roasted veg.  I also oven roast carrots, purple sweet potato and red pepper in coconut oil with garam masala and ras el hanut.   Really great vegan sandwich.
So grateful to have found you Adam!!  So many fantastic recipes.  Going through these offering will last for years!
All blessings and many thanks.
Sage

Red lentil dahl is the perfect cozy weeknight meal. It&#039;s gluten free, vegan  ready in 30 minutes and excluding spices requires only 10 ingredients. The perfect recipe for meal prep!

Vegan Red Lentil Dahl

onion

tbsp coconut or olive oil

red bell pepper

carrots

unsweetened coconut milk

tomato paste

tsp curry powder

lemon

tsp sea salt (or

tsp red pepper flakes (more

Black pepper

mince

saute

Sauté in a large pot with the olive oil and fresh ginger until the onion is translucent. About 5 minutes.

chop

Add in the diced carrots and bell pepper and saute for an additional 5 minutes.

add all ingredients

Add remaining ingredients (aside from spinach) and bring to a low boil.

simmer

Cover and let simmer for 20-25 minutes or until it is your desired consistency. 

add spinach

Add spinach during the final few minutes of cooking to let it wilt.

taste

serve

Serve hot over rice, steamed potatoes, or enjoy as is.

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Top 6 red lentil dahl recipes from across the web

The most viewed red lentil dahl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Indian Red Lentil Dahl

Quick & Easy Red Lentil Dahl

Red Lentil Dahl (aka Masoor Dal)

Red Lentil Dahl

red lentil dahl (sattvic masoor dal...

Vegan Red Lentil Dahl

The most viewed red lentil dahl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine