Quick & Easy Red Lentil Dahl

Quick & Easy Red Lentil Dahl

8 servings
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.

Ingredients

  • olive oil
    1 tbsp
  • yellow onion

    chopped small

    1 large
  • garlic

    minced

    5 cloves
  • fresh ginger

    peeled and grated

    1 tbsp
  • garam masala
    1 tbsp
  • ground turmeric
    1 tsp
  • red pepper chili flakes
    ½ tsp
  • dried red lentils
    1 ½ c
  • can diced tomatoes
    14 oz
  • can full fat coconut milk
    13.5 oz
  • vegetable broth
    3 c
  • salt
    1 tsp
  • half a lemon

    juiced

  • baby spinach
    3 c
  • cooked brown or white rice
    4 c
  • vegan naan

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Squeeze the lemon juice into the pan, and stir in the spinach as well until wilted. Add salt to taste. I used 1 teaspoon.

  5. 5

    Serve with brown or white rice and Vegan Naan. Enjoy!

Quick & Easy Red Lentil Dahl

Quick & Easy Red Lentil Dahl

30 min8 servings258 cal

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About this Recipe

Dreaming of a comforting, richly spiced dahl but short on time? This Quick & Easy Red Lentil Dahl is your answer, delivering authentic, creamy flavor in just one pot, ready in about 30 minutes. It's the perfect plant-based meal for busy weeknights that doesn't compromise on taste or nutrition.

What makes this dahl truly stand out is its incredible simplicity; it's designed for busy home cooks, coming together effortlessly in a single pot. The combination of quick-cooking red lentils, creamy full-fat coconut milk, and aromatic spices creates a deeply satisfying, protein-packed meal that feels indulgent yet is remarkably easy to prepare and budget-friendly.

You can expect a bowl of pure comfort: velvety red lentils infused with a warm, earthy blend of garam masala and turmeric, brightened by a hint of chili. The full-fat coconut milk lends a luxurious creaminess that perfectly balances the savory notes, while a squeeze of fresh lemon juice adds a vibrant zest at the end. Finally, a handful of baby spinach wilts into the dahl, adding a touch of freshness and color. Each generous serving clocks in at a modest 258 calories, offering both sustenance and satisfaction.

  • To dial up the heat, simply increase the red pepper chili flakes to your liking.
  • For added vegetables, consider stirring in some finely chopped carrots or bell peppers along with the onion.
  • While full-fat coconut milk is recommended for its richness, you could experiment with light coconut milk for a slightly lighter consistency.

This hearty, naturally vegan dahl is perfect for a comforting weeknight dinner or a wholesome lunch. Serve it generously with fluffy cooked brown or white rice and warm vegan naan for scooping up every last delicious drop.

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