This quick and flavourful red lentil dahl is a great vegan midweek meal or alternative homemade curry.
Red Lentil Dahl
I love lentil dahl (or is it dal, dhal, daal? C’mon you and hummus/hoummus need to get some spelling consistency!). As soon as my husband mentions wanting a curry, I know exactly what I’ll be having – red lentil dahl. I’ve tweaked and changed the recipe over the years and I’ve finally settled on this combination as my absolute favourite.
A lentil dahl doesn’t always have tomatoes in it, but I like how the acidity from the tomatoes cuts through the coconut milk so it has more depth of flavour rather than sweetness. It’s mildly spiced with a gentle heat from the spices, chillis and ginger. I’ve added two big handfuls of fresh spinach at the end because meals need green veg!
Reader Testimonials for Red Lentil Dahl
Loads of you have been making this recipe! Here are some reader comments from Pinterest!
‘Easy to make, tastes incredible, first time I’ve attempted it and it was so easy.’ – Sharron
‘This is one of the best recipes I have come cross in recent years. It is so simple but so tasty.’ – Michiko
‘The best Dahl I’ve ever eaten was absolutely delicious’ – Sean
‘Delicious! Will be making over and over again!’ – Betty
‘This was so nice and pretty easy to make- will defo be cooking it again’ – Megan
‘Super yummy and extremely cheap!’ – Azaria
‘Yummy! Nice mild flavour. Comfort food.’ – Shannon
‘Delicious and filling- put in slightly more lentils than required for added thickness and it still tasted great’ – Melanie
‘Quick and easy meal to make and very yummy’ – Elaene
‘Loved this… Great midweek dinner. Used 800g of canned lentils instead and kept all of the other proportions the same as the recipe.’ – Chen
Making 30 minute Red Lentil Dhal
This meal can be on the table in 30 minutes and is perfect along with naan bread, rice, chapattis or poppadoms. Perhaps some vegetable samosas or onion bhajis. You could even try it with my cauliflower and spinach pakoras – they’re also quick to make and full of nourishing ingredients.
A great thing about this dish is how you can adapt it to suit your taste. Add more chilli if you like the heat, or more coconut milk if you want it extra creamy.
Get the recipe for Red Lentil Dahl
If you make this recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes.
- 200g (1 cup) red lentils, rinsed and drained
- 1 teaspoon olive oil (or coconut oil)
- 2 onions, diced
- 3 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, peeled and grated
- ½ red chilli, seeds removed and finely chopped
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ½ teaspoon mustard seeds
- 2 teaspoons ground turmeric
- 1 teaspoon garam masala
- 1 x 400ml tin chopped tomatoes
- 1 x 400ml tin coconut milk
- 500ml (2 cups) vegetable stock
- Salt and pepper
- Juice of half a lemon
- 2 handfuls fresh spinach, washed
- Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
- Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute. Add the lentils, tomatoes, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a low heat for 20-25 minutes until reduced and thick. Stir in the lemon juice and spinach, then cook for a further 5 minutes.
- Serve warm with rice, naan bread or poppadoms.
PIN FOR LATER!
Disclosure: The pot was sent by Staub for review. All opinions are my own. Thank you for supporting the brands that make it possible for me to run this blog.