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Today I’m sharing a delicious and easy red lentil dahl recipe. Well, my version of it, because I won’t claim it’s completely authentic. Either way, it’s wonderfully spiced and packed with fiber.
Table of contents
Why You’ll Love This Recipe
Indian cuisine is one of my favorites. The dishes are always full of flavor, easy to make, and also perfect for freezing. This dahl recipe uses red lentils, which cook quickly and give a great texture.
Looking for something similar but a bit more filling? Try my sweet potato and spinach dahl as well.
Recipe Ingredients
You can easily adapt this dahl recipe to your taste, but here are the base ingredients:
- Red lentils – traditionally used for dahl. Other lentils will likely work, but I haven’t tested that.
- Garam masala – one of the most well-known spice blends in Indian cuisine. You can also make your own.
- Diced tomatoes – I add a can for extra flavor and moisture.
- Spices – I use cumin seeds, mustard seeds, and chili flakes for heat. Adjust to your taste.
- Spinach – aside from the tomatoes, there aren’t many vegetables, so I like adding spinach for a boost.
- Cilantro – no lentil dahl is complete without it! (But feel free to leave it out if you’re not a fan.)
How To Make This Dahl Recipe
To make lentil dahl, start by heating a large skillet or sauté pan with some oil. Cook the chopped onion, garlic, and ginger until softened. Add the spices and let them cook briefly until fragrant.
Rinse the lentils well under cold running water. Add them to the pan and cook briefly. Pour in the broth, stir everything together, and bring to a boil. Lower the heat and let simmer for about 10 minutes, until most of the liquid has been absorbed.
Add the diced tomatoes and spinach. Let the spinach wilt into the dahl. When adding the coconut cream, use as much as needed to reach your desired consistency—you don’t have to use the whole can.
Season with salt and pepper to taste and serve with rice, cilantro, naan, and a spoonful of yogurt stirred in at the end.
FAQ Red Lentil Dahl Recipe
Yes, you can. Red lentils cook the fastest and break down nicely, giving a creamy texture. Green or brown lentils will work too, but they stay firmer and take longer to cook.
No, red lentils don’t need soaking. Just rinse them well under cold water.
That’s personal preference. Dahl should be creamy and slightly thick, but still spoonable. Too thick? Add extra broth or coconut milk. Too thin? Let it simmer a bit longer.
It’s mildly spiced but easy to adjust. Use less chili powder for a milder version or add extra chili flakes if you like it spicy.
Yes! The recipe is already mostly vegan. Simply skip the Greek yogurt or replace it with coconut cream or plant-based yogurt.
Store it covered in the refrigerator for 3-4 days. The flavors often get even better the next day.
Yes, it freezes very well. Store in portions for up to 3 months. Thaw slowly and reheat in a pan.
Dahl is delicious with rice and naan. Finish with fresh cilantro, a squeeze of lime, and optionally a spoonful of yogurt or coconut cream.
This can happen if the lentils are old or if acidic ingredients (like tomatoes) are added too early. Cook the lentils in broth first, then add the tomatoes later, like in this recipe.
More lentil recipes
Red Lentil Dahl recipe
Ingredients
- 1 tbsp coconut oil
- 2 onions chopped
- 2 tsp fresh ginger grated
- 3 cloves garlic minced
- 1½ tsp ground cumin
- 1 tsp chili powder
- 1½ tsp ground turmeric
- 1 tsp ground coriander
- 2 tsp garam masala or curry powder
- 250 g about 1¼ cups dry red lentils
- 750 ml 3 cups broth
- 200 grams spinach
- 400 ml coconut cream you might not need the whole can
- 400 grams diced tomatoes from a can
- Salt and pepper to taste
To serve
- 4-6 tbsp thick Greek yogurt or coconut cream
- 2 limes cut into wedges
- 4 pieces naan
- ½ bunch fresh cilantro
- 200 grams rice
Instructions
- Heat a large pan and add 1 tablespoon of coconut oil. Add the chopped onion and cook until translucent.
- Add the garlic and ginger and cook briefly.
- Add the spices and cook until fragrant.
- Rinse the lentils well under cold running water and add them to the pan.
- Pour in the broth, stir to combine, and bring to a boil.
- Reduce the heat and simmer for about 10 minutes, or until most of the liquid has been absorbed. Add the diced tomatoes and spinach and let the spinach wilt into the dahl.
- Add coconut cream until you reach your desired consistency and let everything heat through until the lentils are fully cooked. If it’s too thick, add a bit more broth or coconut milk. Season with salt and pepper.
- Serve the dahl with rice, naan, fresh cilantro, and lime wedges. Stir in a spoonful of yogurt or coconut cream at the end.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
