Red Lentil Dahl Recipe

Introduction

Red Lentil Dahl is a comforting and flavorful dish that comes together quickly, making it perfect for a weeknight meal. This creamy and spiced lentil stew is both nutritious and satisfying, with a lovely balance of warmth from the spices and richness from coconut milk.

Ingredients

• 1 1/2 cups dry red lentils
• 1 large carrot, finely diced
• 1 small bell pepper
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 1 heaped tbsp fresh ginger, minced
• 1/2 tbsp vegetable oil
• 3 cups vegetable broth (or water)
• 1 cup canned coconut milk
• 1 1/2 tsp ground cumin
• 1 tbsp curry powder
• 1/2 tbsp sweetener of choice
• 1 tsp ground turmeric
• 1 tsp paprika
• Sea salt and black pepper, to taste
• 1/3 tsp red pepper flakes (optional)

Instructions

1. Step 1: Rinse the red lentils thoroughly under running water. Chop the onion, garlic, ginger, bell pepper, and finely dice the carrot.
2. Step 2: Heat the vegetable oil in a pot over medium heat. Sauté the chopped onion for about 3-4 minutes until soft and translucent. Add the ginger, garlic, carrot, and bell pepper, cooking for another 2 minutes.
3. Step 3: Stir in the ground cumin, curry powder, sweetener, turmeric, paprika, and red pepper flakes if using. Add the rinsed lentils and vegetable broth or water. Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes.
4. Step 4: Pour in the canned coconut milk and continue cooking for an additional 5 minutes, or until the dahl reaches your desired thickness.
5. Step 5: Season with sea salt and black pepper to taste. Adjust the seasoning as needed.
6. Step 6: Serve the red lentil dahl warm with basmati rice, potatoes, or naan flatbread. Garnish with fresh herbs if desired.

Tips & Variations

• For a nuttier flavor, toast the spices briefly in the oil before adding the vegetables.
• Substitute coconut milk with plain yogurt for a tangier taste.
• Add fresh spinach or kale during the last few minutes of cooking for added greens.
• Use water instead of vegetable broth for a lighter version.

Storage

Store leftover dahl in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Red lentils are preferred because they cook quickly and break down to create a creamy texture. Other lentils like green or brown can be used but will require longer cooking time and will keep their shape more.

Is this recipe vegan and gluten-free?

Yes, this red lentil dahl is naturally vegan and gluten-free, making it suitable for a variety of dietary needs.

Red Lentil Dahl Recipe

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★★★★★

4.7 from 84 reviews

A comforting and flavorful Red Lentil Dahl made with a blend of warm spices, fresh vegetables, and creamy coconut milk. This easy, one-pot vegetarian stew is perfect for a nutritious meal served with rice or flatbread.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 large carrot (finely diced)
• 1 small bell pepper (chopped)
• 1 large onion (chopped)
• 4 cloves of garlic (minced)
• 1 heaped tbsp fresh ginger (minced)

Pantry Staples & Spices

• 1 1/2 cups dry red lentils
• 1/2 tbsp vegetable oil
• 3 cups vegetable broth (or water)
• 1 cup canned coconut milk
• 1 1/2 tsp ground cumin
• 1 tbsp curry powder
• 1/2 tbsp sweetener of choice
• 1 tsp ground turmeric
• 1 tsp paprika
• Sea salt and black pepper (to taste)
• 1/3 tsp red pepper flakes (optional)

Instructions

1. Prepare Ingredients: Rinse the red lentils thoroughly under running water to remove any dust or impurities. Finely dice the carrot, chop the onion, bell pepper, mince the garlic and ginger to have all ingredients ready.
2. Sauté Vegetables: Heat the vegetable oil in a pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent. Then add the minced ginger, garlic, diced carrot, and chopped bell pepper, stirring well to combine.
3. Add Spices and Lentils: Stir in the ground cumin, curry powder, ground turmeric, paprika, sweetener, and optional red pepper flakes. Mix to coat the vegetables in the spices. Then add the rinsed lentils and pour in 3 cups of vegetable broth or water. Bring the mixture to a boil.
4. Simmer the Dahl: Reduce the heat to low and let the lentils and vegetables simmer for about 10 minutes, allowing the lentils to cook and soften.
5. Add Coconut Milk and Thicken: Pour in the canned coconut milk and continue cooking for another 5 minutes or until the dahl reaches your desired thickness, stirring occasionally to prevent sticking.
6. Season and Adjust: Season the dahl with sea salt and freshly ground black pepper to taste. Sample and adjust the seasoning as needed to balance flavors.
7. Serve: Serve the warm dahl with basmati rice, boiled potatoes, or naan flatbread. Garnish with fresh herbs of your choice for added freshness.

Notes

• Finely dicing the carrot helps it cook evenly and blend well into the dal texture.
• Vegetable broth adds extra flavor, but water can be used as a substitute for a lighter taste.
• Canned coconut milk provides creaminess; light coconut milk can be used for a lower-fat alternative.
• This dish is naturally vegetarian and can be made vegan by ensuring the sweetener is plant-based.
• Adjust red pepper flakes according to your preferred spice level.

Keywords: red lentil dahl, vegetarian dahl recipe, lentil curry, easy indian dahl, coconut milk dahl, healthy lentil stew