Red Lentil Dahl
This Red Lentil Dahl is a warm hug in a bowl, packed with spices that dance on your palate. I love how easy it is to make and how comforting it feels on chilly evenings.
Red Lentil Dahl has a special place in my heart.
It’s the first dish I learned to make when I decided to embrace a plant-based lifestyle, and there's something so soothing about stirring it on the stove.
I remember those early days—experimenting with spices and flavors, and finding joy in cooking with intention.
Trust me, this recipe is as nourishing for your body as it is for your soul.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using red lentils because they cook up so quickly and break down nicely to create that creamy texture. If you're out of coconut oil, any neutral oil will do, but coconut adds a lovely depth. And feel free to swap in any leafy greens you have on hand—kale would work beautifully too!
Tips & Notes
- •I keep my spices in glass jars—they stay fresh and it’s easy to see what I have on hand.
- •If you want extra creaminess, blend a portion of the dahl and stir it back in.
Recipe Variations
- •Sometimes I’ll add a handful of chopped cilantro at the end for a fresh flavor boost.
- •If I’m in the mood for something a bit heartier, I’ll toss in some diced sweet potatoes while it simmers.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. If you want to freeze it, just portion it out in freezer-safe containers—it reheats beautifully!
Frequently Asked Questions
Can I make this dahl ahead of time?
Absolutely! It stores well in the fridge for a few days. Just reheat gently on the stove.
What can I serve with Red Lentil Dahl?
I love pairing it with basmati rice or naan, but it’s also great on its own or with a simple salad.
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This Red Lentil Dahl is a warm hug in a bowl, packed with spices that dance on your palate. I love how easy it is to make and how comforting it feels on chilly evenings.
Ingredients
Instructions
- 1
In a large pot, heat the coconut oil over medium heat. Once melted, add the chopped onion and sauté for about 5 minutes until translucent.
- 2
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- 3
Add the curry powder, ground cumin, and turmeric powder. Cook for another minute to toast the spices.
- 4
Pour in the canned diced tomatoes, along with their juices, and stir everything together.
- 5
Add the rinsed red lentils and vegetable broth (or water). Bring the mixture to a boil.
- 6
Once boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes, or until the lentils are soft and the mixture has thickened. Stir occasionally.
- 7
After 20 minutes, stir in the coconut coconut milk and spinach. Cook for another 5 minutes until the spinach is wilted and everything is heated through.
- 8
Taste and adjust seasoning with salt if needed. Serve hot with a squeeze of fresh lime juice on top.
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