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!
Why This Recipe Works
If you’re looking for an easy and comforting meal, this is the right recipe for you! My red lentil dal is vegan, gluten-free, incredibly comforting, and super healthy.
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.
You can spice it up with red pepper flakes or make a milder version if you’re cooking for kids. Our toddlers 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 flavor.
I love to serve it over basmati rice and eat it along with naan bread and freshly chopped cilantro. For an even healthier version, you could use brown rice instead of basmati rice.
What Goes Into This Recipe
- 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 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 it 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 wooden spoon during this time.
5. Step: Season with salt, pepper, freshly squeezed lemon juice, and red pepper flakes. Skip the red pepper flakes for a milder version.
6. Step: Serve with cooked rice, freshly chopped cilantro, and naan bread.
Recipe Notes
- 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.
- If you’re cooking for kids, omit the red pepper flakes and reduce the cumin. Also make sure you’re using mild curry powder.
- 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.
FAQs:
How Long Does This Recipe Last?
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.
Can I Freeze It?
Yes, 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.
Can I Use Light Coconut Milk?
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
- Easy Vegan Chickpea Curry
- Vegetable Curry with Sweet Potatoes
- Vegan Butter Chicken with Chickpeas and Cauliflower
- Vegetable Korma
- Easy Vegan Naan Bread Recipe
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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Red Lentil Dal
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon fresh ginger, finely chopped
- 1 1/2 cups dried red lentils
- 1 can full-fat coconut milk
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1/2 teaspoon coriander
- 1 teaspoon garam masala
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- black pepper, to taste
- red pepper flakes, to taste
- cooked basmati rice
- naan bread
- freshly chopped cilantro
Instructions
- 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.
- Then add the ginger and the garlic and cook it for 30 seconds. Stir constantly. Then add the spices (cumin, curry powder, coriander, and garam masala) and cook for another 30 seconds until fragrant.
- Add the red lentils, the coconut milk, the vegetable broth, and the diced tomatoes and stir well.
- Let it simmer for 15-20 minutes without a lid. Stir a few times with wooden spoon during this time.
- Season with salt, pepper, freshly squeezed lemon juice, and red pepper flakes. Skip the red pepper flakes for a milder version.
- Serve with cooked rice, freshly chopped cilantro, and naan bread.
Notes
- 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.
- If you're cooking for kids, omit the red pepper flakes and reduce the cumin. Also make sure you're using mild curry powder.
- 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.
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