Red Lentil Dahl Recipe

Introduction

Red Lentil Dahl is a comforting and flavorful Indian-inspired dish that’s both hearty and nutritious. Made with simple ingredients and warming spices, it’s perfect for a cozy weeknight dinner or meal prep.

Ingredients

• 1 1/2 cups dry red lentils
• 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
• 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. Add the chopped onion and sauté for about 3-4 minutes until softened.
3. Step 3: Add the minced ginger, garlic, diced carrot, and bell pepper to the pot. Cook for another 2-3 minutes, stirring occasionally.
4. Step 4: Stir in the ground cumin, curry powder, sweetener, turmeric, paprika, and optional red pepper flakes. Add the rinsed lentils and pour in the vegetable broth or water. Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes.
5. Step 5: Pour in the canned coconut milk and cook for an additional 5 minutes, or until the dahl reaches your desired consistency.
6. Step 6: Season with sea salt and black pepper to taste. Adjust spices as needed. Serve warm with basmati rice, potatoes, or naan, and garnish with fresh herbs if you like.

Tips & Variations

• For a creamier texture, simmer the dahl longer or blend a portion before adding coconut milk.
• Try adding spinach or kale towards the end of cooking for extra greens.
• If you prefer a spicier dish, increase the red pepper flakes or add a diced chili pepper.
• Use homemade vegetable broth for richer flavor or substitute water if needed.

Storage

Store leftover dahl in an airtight container in the refrigerator for up to 4 days. Reheat 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 dahl?

Red lentils cook quickly and break down nicely, making them ideal for dahl. Other lentils, like green or brown, take longer to cook and won’t become as creamy, but you can still use them if you adjust cooking times accordingly.

Is this recipe vegan and gluten-free?

Yes, this red lentil dahl is naturally vegan and gluten-free, especially if you serve it with gluten-free sides like rice or gluten-free flatbread.

Red Lentil Dahl Recipe

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★★★★★

4.5 from 80 reviews

A comforting and flavorful Red Lentil Dahl recipe made with aromatic spices, fresh vegetables, and creamy coconut milk. This easy-to-make Indian-inspired stew is perfect served warm with basmati rice, potatoes, or naan, offering a wholesome, protein-rich vegetarian meal.

• Author: Dylan
• 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 garlic, minced
• 1 heaped tbsp fresh ginger, minced

Spices & Seasonings

• 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)

Other Ingredients

• 1 1/2 cups dry red lentils
• 1/2 tbsp vegetable oil
• 3 cups vegetable broth or water
• 1 cup canned coconut milk

Instructions

1. Prepare Ingredients: Rinse the red lentils thoroughly under running water. Finely dice the carrot, chop the onion, bell pepper, and mince the garlic and fresh ginger to have all ingredients prepped and 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 it begins to soften. Then add the minced ginger, garlic, diced carrot, and chopped bell pepper, stirring together to combine flavors.
3. Add Spices and Lentils: Stir in the ground cumin, curry powder, sweetener, turmeric, paprika, and optional red pepper flakes with the vegetables. Then add the rinsed lentils and pour in the vegetable broth or water. Bring the mixture to a boil.
4. Simmer Dahl: Once boiling, reduce the heat and let it simmer gently for about 10 minutes, allowing the lentils to cook and absorb the flavors.
5. Add Coconut Milk: Pour in the canned coconut milk and continue to cook for an additional 5 minutes, stirring occasionally until the dahl reaches your preferred thickness and creaminess.
6. Season and Serve: Season the dahl with sea salt and freshly ground black pepper to taste. Adjust seasonings as needed. Serve warm accompanied by basmati rice, potatoes, or naan bread, and garnish with fresh herbs if desired.

Notes

• Finely dicing the carrot ensures it cooks evenly and blends well into the dahl texture.
• You can substitute vegetable broth with water if preferred, though broth adds more depth of flavor.
• Adjust the heat level by varying the amount of red pepper flakes.
• Leftover dahl can be refrigerated for up to 3 days and reheated with a splash of water or broth.
• Serve with fresh coriander or parsley for garnish to enhance flavor and presentation.

Keywords: Red Lentil Dahl, Lentil Curry, Vegetarian Indian Recipe, Coconut Lentils, Lentil Stew, Healthy Dahl