Red Lentil Dal

This red lentil dal makes the perfect weeknight dinner for the whole family. It’s healthy, filling, fragrant, and it comes together in only 25 minutes! 

Jump to:

• Why This Recipe Works
• Ingredients & Substitutions 
• How To Make This Recipe 
• Tips & Tricks 
• Storing 
• Freezing 
• Cooking for Kids? 
• Lighter Version 
• Related Recipes
• I Love To Hear From You! 
• Red Lentil Dal

Why This Recipe Works

If you’re looking for an easy and comforting meal, this is the right recipe for you! This red lentil dal is vegan, gluten-free, incredibly comforting, and super healthy. 

Dal is a a staple in many cultures and for a good reason. It’s packed with protein and fiber and it keeps you full and feeling nourished for hours. Plus, it’s super budget-friendly and extremely delicious. 

And the recipe couldn’t be much easier. All you need is 25 minutes and a large pan or pot. It’s an easy dinner for the whole family. I’ve made it so many times and it’s always a real winner.

I love to make it the whole year round, but I like it best on chilly nights. There is nothing better than a bowl of aromatic and warm lentil dal on a cold fall or winter day. 

You can spice it up with red pepper flakes or make a milder version if you’re cooking for kids. Our kids love this dish! 

It’s super fragrant thanks to Indian spices like curry powder, Garam Masala, and cumin. In combination with tomato paste and vegetable broth, the coconut milk blends into a creamy and rich sauce. Freshly squeezed lemon juice perfectly rounds off the flavors. 

And the recipe is super flexible. I love to serve it over basmati rice and eat it along with vegan naan and freshly chopped cilantro. For an even healthier version, you could use brown rice instead of basmati rice. Or throw in some vegetables together with the red lentils. 

So grab your lentils and spices and give this red lentil dal a try. You will love it! It’s one of those recipe that you will be making again and again. 

Ingredients & Substitutions 

• Red Lentils – use dried red lentils from the bulk section. 
• Rice – I usually use basmati rice or brown rice for a healthier version. 
• Tomatoes – use canned diced tomatoes. Don’t drain them as you need the liquid from the juice. 
• Vegetable Broth – I use organic, vegan, low-sodium vegetable broth. 
• Coconut Milk – use full-fat canned coconut milk. Don’t replace it with coconut milk that comes in a carton like almond milk. It’s way too thin. 
• Cilantro – use fresh cilantro for the ultimate flavor. 
• Spices – I used curry powder, cumin, coriander, and garam masala (an Indian spice blend). 
• Red Pepper Flakes – adjust the amount depending on your personal liking. Leave them out completely if you’re cooking for kids or people who aren’t into spicy foods. 

How To Make This Recipe 

1. Step: Finely chop the onion and the garlic. Heat some oil in a large pan and sauté the onion for 3-4 minutes until it’s translucent. 

2. Step: Then add the ginger and the garlic and cook for 30 seconds. Stir constantly. Then add the spices (cumin, curry powder, coriander, and garam masala) and cook for another 30 seconds until fragrant. 

3. Step: Add the red lentils, the coconut milk, the vegetable broth, and the diced tomatoes and stir well. 

4. Step: Let it simmer for 15-20 minutes without a lid. Stir a few times with a wooden spoon.

5. Step: Season with salt, pepper, freshly squeezed lemon juice, and red pepper flakes. Omit the red pepper flakes for a milder version. 

6. Step: Serve with cooked rice, freshly chopped cilantro, and naan. 

Tips & Tricks 

• Please don’t cook the dal longer than 15-20 minutes. Otherwise the red lentils will become mushy. You want them just tender. 
• I used freshly chopped ginger, but frozen ginger or ginger paste would also work if you’re short on time. 
• For even more nutrients, add freshly chopped spinach or baby spinach a minute before the cooking time is over. 
• If you want to spice things up, you could sauté a small seeded and diced jalapeño together with the ginger and garlic. 

Storing 

Stored in an airtight container in the fridge, the dal will last up to 5 days. Always make sure not to leave leftovers on the counter for too long. 

Freezing 

The dal freezes pretty well. Sometimes the texture can change a bit and it can get a bit grainy. But I don’t think it’s a problem and you will hardly notice it. 

Let it cool down completely after cooking and then freeze it in a freezer-safe container for up to 6 months. To thaw, I recommend placing it in the fridge overnight. Then rewarm it on the stovetop. If it’s too thick, add a little bit of coconut milk. 

Cooking for Kids? 

If you’re cooking for kids, omit the red pepper flakes and reduce the cumin. Also make sure you’re using mild curry powder. 

Lighter Version 

For a lighter version, you could replace the full-fat coconut milk with a light version. You could also use store-bought unsweetened vegan cream (cashew, soy, or oat cream). However, the flavor won’t be as authentic without coconut milk. 

Related Recipes

I Love To Hear From You! 

I hope you like this red lentil dal as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

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