Red Lentil Dahl
This easy, creamy red lentil dahl comforting and hearty dinner that only takes 30 minutes! I love to serve this with some freshly cooked rice and warm naan for the coziest meal perfect for the colder months. This will be the best red lentil dahl recipes you will ever try with the perfect blend of spices.
What you’ll love about this:
What is dahl?
Dahl (also spelled dal, daal, or dhal) is a traditional dish from the India. It is made primarily from split lentils, peas, or beans. The word “dahl” refers both to the legumes themselves and to the dish made from them.
The dish tends be like a stew – thick and creamy! It is less watery like a soup – but you can definitely make it that way if you prefer.
It’s commonly served with rice, roti, naan, or other flatbreads.
What You Need
*See below for more information.
See recipe card for full ingredient list and quantities.
What is the difference between whole red lentils and split red lentils?
Split lentils: Lentils that have been hulled and split into halves. They often cook faster and create a creamy texture. They can be harder to find in a traditional grocery store and are usually found in Indian grocery stores.
Whole red lentils: Have not been hulled and still have their skin intact. Therefore, they can take longer to cook. You can find these in nearly any traditional grocery store.
Which type of lentil should I use in this recipe?
In the recipe card listed below, you will see that I use whole red lentils. I choose to use this type of lentil because it is easier for most people to find in their grocery store and still creates a great creamy and delicious dal. If you only have split red lentils (also called masoor dal), don’t worry – I will include some instructions below on how to use those in this recipe.
What is garam masala and what if I don’t have it?
Garam masala is a popular spice blend made from ground spices like cumin, coriander, cardamom, cinnamon, cloves, nutmeg, and black pepper, offering a warm flavor to dishes.
▶︎If you don’t have garam masala, you can substitute it with a mix of cumin, coriander, and a pinch of cinnamon or allspice to mimic the warm and slightly sweet profile. Alternatively, you can try curry powder, though it will have a different taste with more turmeric and less warmth.
How to Make Red Lentil Dahl
Cook onion, garlic, and ginger
Start by heating some coconut oil in a large saucepan or skillet. Add your diced onions and cook for 3-4 minutes until soft. Add the garlic and ginger and cook for another minute until they are fragrant.
Toast spices: Add your spices and stir until combine. Toast for 30 seconds-1 minute
Simmer lentils, broth, and tomatoes
Add the lentils, vegetable broth, and tomatoes. Turn the heat up to bring it to a boil, then lower your heat, cover your pan and let it simmer for 15-18 minutes.
Add the rest of the ingredients
After the lentils have cooked and are soft, add your coconut milk, sugar, lemon juice, salt, and pepper. Stir until combined.
Tip: Taste and adjust the salt as needed.
Serve
Grab a shallow bowl. Add some rice on the bottom (optional) then pour over your creamy red lentil dahl. For a pretty garnish, add a swirl of coconut milk or yogurt on top and sprinkle with some diced cilantro.
Enjoy right away – and spoon up your meal with some warm naan for the coziest meal…yum!
Do I have to soak red lentils before cooking?
No, you don’t have to soak red lentils before cooking because they cook quickly and become tender in about 15-20 minutes. Just rinse them thoroughly to remove any debris or dust before using.
How do I store leftover red lentil dahl?
Before storing, let your red lentil dahl cool to room temperature (this is to prevent rise of temperature in the fridge as well as prevent condensation build-up in your storage container which can cause faster spoilage). Store leftover red lentil dahl in an airtight container in the refrigerator for up to 3-4 days.
I also love to freeze leftovers of this recipe. You can freeze it in a sealed container for up to 3 months! When you’re ready to eat it, just thaw it in the fridge overnight before reheating on stovetop of microwave.
What can I serve with red lentil dahl?
This dish is so cozy and creamy and pairs perfectly with different sides including:
- Freshly steamed basmati rice (or brown rice for a higher fiber option)
- Naan – a soft, leavened bread (toasted with some freshly minced garlic on top is delicious!)
- Roti – unleavened whole wheat flatbread that is commonly cooked on a griddle
- Roasted veggies – like asparagus or broccoli
Can I use other types of lentils for dahl?
Yes, you can use other types of lentils for dahl, such as green, brown, or yellow lentils. However, the cooking time and texture will vary; for instance, green and brown lentils take longer to cook and retain their shape more than red lentils. Adjust the cooking time and liquid as needed.
▶︎For more Indian-inspired recipes, check out my Chana Masala with coconut milk, Vegan Chickpea Tikka Masala, 20 Minute Chickpea Curry, or my Pumpkin Curry with Crispy Tofu!
Red Lentil Dahl
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Ingredients
- 1 tbsp coconut oil or olive oil
- 1 large white or yellow onion diced
- 4 cloves minced garlic
- 1 tbsp freshly grated ginger or ginger paste
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp coriander
- pinch red pepper flakes add more for taste preference
- 1.5 cups dry red lentils rinsed
- 3.5 cups vegetable broth
- 14.5 oz diced canned tomatoes
- 1 cup coconut milk
- 1 tsp maple syrup
- 2 tbsp lemon or lime juice
- 1/2 tsp salt *add more to taste
- large pinch pepper
Serving options
- plain unsweetened yogurt OR use df if vegan
- swirl of coconut milk
- white or brown rice
- naan
Instructions
- Cook onion, garlic, and ginger: Start by heating some coconut oil in a large saucepan or skillet. Add your diced onions and cook for 3-4 minutes until soft. Add the garlic and ginger and cook for another minute until they are fragrant.1 tbsp coconut oil, 1 large white or yellow onion, 4 cloves minced garlic, 1 tbsp freshly grated ginger or ginger paste
- Toast spices: Add your spices and stir until combine. Toast for 30 seconds-1 minute.2 tsp garam masala, 1 tsp turmeric, 1 tsp cumin, 1/2 tsp coriander, pinch red pepper flakes
- Simmer lentils, broth, and tomatoes: Add the lentils, vegetable broth, and tomatoes. Turn the heat up to bring it to a boil, then lower your heat, cover your pan and let it simmer for 15-18 minutes.1.5 cups dry red lentils, 3.5 cups vegetable broth, 14.5 oz diced canned tomatoes
- Add the rest of the ingredients: After the lentils have cooked and are soft, add your coconut milk, maple syrup, lemon juice, salt, and pepper. Stir until combined. Tip: Taste and adjust the salt as needed. I added in an extra 1/4 tsp for my taste.1 cup coconut milk, 1 tsp maple syrup, 2 tbsp lemon or lime juice, 1/2 tsp salt, large pinch pepper
- Serve: Grab a shallow bowl. Add some rice on the bottom (optional) then pour over your creamy red lentil dahl. For a pretty garnish, add a swirl of coconut milk or yogurt on top and sprinkle with some diced cilantro.Enjoy right away – and spoon up your meal with some warm naan for the coziest meal…yum!
Notes
- You can use either in this recipe – I tend to use whole red lentils because they are easier to find.
- If you use split, they cook faster (usually 5-7 minutes) so adjust your cook time as needed.
This red lentil dahl is so creamy and cozy! I love this dish when you want a simple recipe (that won’t take a lot of time to prepare) but still tastes incredible. It’s also higher in protein thanks to those red lentils!