This Easy Indian Red Lentil Dahl recipe is a must-try if you’re looking for a flavorful curry, soup, or stew dish, that’s vegan and protein-rich. It’s delicious, healthy and one of the best lentil dishes to warm you up in winter or for cold weather.
You can’t go wrong with this Indian Lentil Dahl, it’s pretty easy to make and you can make various variations to fit your taste. This dish is also rich in micro- and macronutrients like carbohydrates and protein, so it nourishes your body perfectly. The ingredients are inexpensive and very simple. Let’s get started!
What is Lentil Dahl
If India has a staple dish, it has to be Dahl (also spelled Daal, Dhal, or Dal). Whether you’re rich or poor, everybody eats this dish. While “Dahl” is a term used for dried, split pulses or legumes such as lentils, dried peas, and beans, it is also the of the dish itself – A flavorful curry or rather soup that is more similar to a thick stew. And though lentil dishes have been around for a long time in India, the history of daal dates far way back in a period in which lentils were probably a staple food all over South Asian countries.
Lentil Dahl Recipe Variations
From ingredients to flavors, you can practically add your own twist to this recipe. While soft-boiled lentils give a wonderfully creamy, thick, soup-like consistency, many traditional Dahl recipes are also prepared with other split pulses such as beans, chickpeas, or peas. However, there are now a variety of newer recipe variations that include other spices, additional vegetables, and even meat or meat alternatives.
Here are some of the most popular dal variations you could prepare this recipe with:
- Chana Daal – are chickpeas that are cleaned, hulled, and split after harvesting. It’s a popular ingredient in Ayurvedic and Indian cuisine.
- Urad Daal – or known as the “black gram” is a staple ingredient in East Indian recipes. It has high protein content and the primary ingredient in south Indian dosa and idli.
- Panchratna Daal – means “five jewels” in Hindi/Urdu. Five varieties of daal are combined creating a distinct flavor.
- Masoor Daal – is characterized by its red color, these are split red lentils that cook fast and don’t require pre-soaking. This is also what we use in today’s recipe.
Now if you’re interested in trying out another dahl recipe, you would love my Yellow Lentil Dal! This Indian Lentil soup like today’s recipe is healthy and perfect for cold weather.
How to make Indian Red Lentil Dahl
Craving for something healthy yet filling recipe? Let’s start making this lentil dahl!
First, in a skillet or saucepan, heat the coconut oil. Toss the chopped onion and sauté for 2-3 minutes until translucent. After that, add the garlic and ginger and sauté for another minute until fragrant. Lastly, add your spices and sauté for a few seconds to bring out the flavors.
Rinse the lentils under cold running water in a fine-mashed sieve. Then toss them in the skillet with the onion mixture. Pour in the vegetable broth and stir, bring to a simmer. For 8-10 minutes, cook covered until the water is almost absorbed by the lentils. Add the coconut milk and strained tomatoes (if using), simmer for another 5-10 minutes, or until the lentils are tender. (Tip: If the sauce is too thick or if you’d like to serve this Indian lentil dish as a soup, add a more broth or coconut milk until your desired consistency is reached.)
Then, season with salt, pepper coconut sugar, and lime or lemon juice to taste. And for the final touch, garnish your Indian red lentil dahl with a swirl of non-dairy yogurt, freshly chopped parsley or coriander, and sesame seeds or other toppings you like. You can serve it over rice or with homemade vegan naan or aloo paratha or use your Indian lentil curry as a filling for your favorite hearty pancake, crêpes, or tortilla recipe. Enjoy!
Can you make it ahead?
Yes! This is also a fitting meal if you’re doing meal preps. Just make sure to use fresh ingredients to preserve the taste once you refrigerate or freeze them. When you’re ready to serve it, you can simply reheat it on the stove with a little additional water or warm it in the microwave.
Storage and freezing instructions
Got some leftovers or did you set aside some for later? Here’s how to store it:
- Store in an airtight container and put inside the refrigerator, it will last for 3-5 days.
- Want to keep them longer? Freeze it for future meals!
Tips for making the best Lentil Dahl
Want to make the best lentil dahl? Here are some tips you can follow:
- Which lentils? – make sure to use fresh/new and high-quality lentils. This is an essential ingredient so this will affect the taste of the recipe. Basically you can use any kind of lentils you like. However, keep in mind that you may have to adjust the cooking time, as it can vary depending on the type. It is best to simply check the instructions on the package.
- Rinse – get rid of any husks or other debris before cooking your lentil dal.
- Timing is everything – cook the lentils until soft but not for too long or they will get mushy.
- Fresh ingredients – using fresh lemon juice, flavorful tomatoes, organic coconut milk, and high-quality seasonings can make a huge difference in taste.
This Indian Red Lentil Dahl Recipe is:
- Vegan, Plant-based
- Gluten-free
- Diary-free (lactose-free)
- Quick and easy to make
- Satisfying
- Protein-Rich
- Flavorful
- Creamy
- Comforting
- So delicious
- The perfect vegan weeknight dinner!
Did you enjoy this recipe?
If you loved this recipe, you might want to try these Indian inspired recipes:
If you try this Vegan Red Lentil Dahl recipe, please leave a comment and a rating on how you liked it! And if you take a picture of your Indian lentil curry soup and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka, because I love seeing your remakes! Happy cooking!
Indian Red Lentil Dahl
Author:Ingredients
For the Dahl
- 1-2 tbsp (1-2 tbsp) coconut oil or other neutral oil for frying
- 2 (2 ) onions chopped
- 4 (4 ) garlic cloves minced
- 2 tsp (2 tsp) ginger minced (or more to taste)
- 1 tsp (1 tsp) turmeric
- 1 tsp (1 tsp) coriander
- 1 tsp (1 tsp) cumin
- 1 tsp (1 tsp) red paprika powder
- 1 tsp (1 tsp) garam masala or other curry powder to taste
- 1 ⅔ cups (300 g) red lentils
- 3 ¼ cups (780 ml) vegetable broth
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) strained tomatoes or chopped tomatoes, optional
- salt and pepper to taste
- 2 tsp (2 tsp) coconut sugar or to taste
- 2-3 tbsp (2-3 tbsp) lime or lemon juice or to taste
To serve (optional)
- 4-6 tbsp (4-6 tbsp) non-dairy yogurt
- fresh parsley or coriander
- sesame seeds
- rice cooked
Instructions
- *Note: Check out the recipe video + step-by-step photos above for visual instruction!
- Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavors.
- Place the lentils in a fine-mashed sieve and rinse until cold running water. Then add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.
- Add the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). Season with salt, pepper, coconut sugar, and lime juice to taste.
- Garnish your dahl with a swirl of non-dairy yogurt, fresh chopped parsley or coriander, and sesame seeds or other toppings you like. Serve over rice or with homemade vegan naan or aloo paratha or use it as a filling for your favorite hearty pancake, crêpes, or tortilla recipe. Enjoy!
Notes
- Storage & freezing: Store leftover dahl in an airtight container in the refrigerator for up to 3-5 days or freeze for the future.
- Nutrition information doesn't include rice.
- Please read my blog post for tips, recipe variations, and further information.
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I am so incredibly grateful to have found this recipe. Finally a dish that all 3 of my kids love, it really feels like a miracle. I omitted the tomatoes as my kids don’t like them, but kept everything else the same. I’ve made it 3x now and it has been a win each time. I’m going to give the black bean curry a go next. Thank you, again!
Thank you so much! Glad you love my recipes! 🙂
It has taken me three goes to get this recipe correct. We use this dahl dish to replace rice when we have a meat curry. It makes a feast out of a mid-week meal. I do add some chillies and use Greek Yoghurt.
What kind of problem did you have with this recipe?
So delicious! I made with heavy cream as that’s what I had at the time and also added tomato paste. Everyone loved it. Will be making again
I’m glad you all enjoyed this dahl. Thanks for your feedback, Heather! <3
Lentils are one of my favourite dishes since my childhood😊 so I always look for new recipies for me and my clients. It is easy, healthy and quick to cook and very delicious😋
I’m super glad to hear that. Thanks for your Feedback! 😊
Very good. I added fire roasted diced tomatoes and thought it added a nice smoky kick.
Will be adding to regular rotation!
Hi Beth,
that sounds really nice! I’ve never seen those tomatoes in Germany but I’m sure the taste is awesone.
Thanks for your feedback! 😍
Really easy and flavourful. Kids loved it
Yay, that’s amazing! Glad your kids loved it too. Thanks for your feedback! 🙂
Love this recipe!! 🥰 I added some frozen okra and it was delicious.
Awesome, I’m glad you enjoyed it! 🙂
Would this work without the sugar? Or can you reco a substitute? Thanks!
The sugar is added to balance the flavor. But it will still taste very good without it. 🙂
Super easy to prepare, healthy and really delicious and tasty! My husband loved it too! It’s another great recipe from Bianca.
Thank you so much! 😍
Wow! I made this for a dinner for friends and it was honestly so amazing they thought I ordered from Dishoom haha. Brilliant dish
Yay, that’s great! Thank you! 😀
I made the red lentil Dahl, it was clear and easy to follow instructions.
The final product was delicious, will definitely make this one again.
@rydonskitchen
That’s great! So glad you enjoyed it! 🙂
Many thanks,
Bianca ♡
Can I make it without the coconut milk?
Yes, but it won’t be as creamy and flavorful and not as delicious.
Really delicious recipe and my friends were all surprised it was vegan. 😄 Doubling the recipe fed two for an entire week! I also added a nice sprinkling of red chili peppers to turn up the flare in the Indian spice 🌶️
Yay, that’s great! 😀
Many thanks for your amazing feedback!
I really appreciate it!
Love, Bianca ♡
so delicious and easy – will be remaking it forever!
That’s awesome! So glad you love this recipe! ❤
Many thanks! 🙂
Super delicious! My husband who doesn’t like lentil loved it, top.
So glad your hubby loved it too! ❤
Thanks for your feedback! 🙂
This is my absolute favourite recipe❤️
It’s soooo tasty and delicious!
I used vegan crème fraiche instead of yoghurt. I made a lot so I can enjoy it again tomorrow 😉
Thanks for your great feedback! 🙂
So glad you enjoyed this recipe!
Happy weekend! ♡
I added sliced carrots, cubed potatoes, and some celery when I sauteed the onions.
Then I folded in a good portion of fresh organic spinach at the end. Combined with brown rice, this made a delicious and nutritious meal. thanks so much!
Sounds great! So glad you enjoyed this dish! 🙂
Could I use green lentils instead of red? This recipe looks amazing and the pictures of the dish are so eye-catching!!
Yes, sure! Just be sure to adjust the cooking time if they take longer! 🙂
First time I’ve tried this recipe and first time my family have eaten Dahl. They loved it! No leftovers. Thanks 👍
Hi Adam,
so glad you loved this recipe! 🙂
Thanks for your amazing feedback!
Greetings,
Bianca ♡
My new favorite lentil recipe! This is simple and delicious. I really liked cooking the lentils with the broth most of the way before adding the coconut milk and tomatoes. I used a can of tomatoes with slightly bigger chunks and that added a really nice texture element. The spice mixture was perfect also. Just loved this recipe and highly recommend making! I am not vegan so I didn’t worry about the vegan yogurt and just used sour cream and that was delicious!
I’m very happy that you love this dahl! 🙂
Thanks for your amazing feedback!
Greetings,
Bianca ♡
I made it firstly using exactly the recipe ingredients, but we weren’t keen on the coconut flavour and I find vegetable stock pretty bland. I have just made it again and made some adjustments and it turned out so flavoursome! I used chicken stock and full fat cream. I also added some curry leaves (about 10) and chilli flakes (needed a nice heat kick). If you decide to use cream, only use about 1/2 – 3/4 cup and make up the rest with extra tomato purée. Will definitely make again!
Hi Helen,
Thank you so much for your feedback! 🙂
I’m very happy that you loved this recipe!
Greetings,
Bianca ♡
The recipe was easy to follow and didn’t take much time to prepare and cook. Thanks to the good instructions everything went well and i enjoyed a wonderful nice looking and even better tasting dinner! Thank you for sharing that recipe!
Thank you so much for your feedback 🙂 .
I’m very happy to hear that you love this recipe!
Greetings,
Bianca ♡
Made it today! I don’t always follow recipes, but followed this one pretty closely (with the addition of fenugreek to the sautéd spices). It is fantastic. Thank you!
That’s awesome! Many thanks 🙂 .
I’m very happy to hear that it tasted good!
Best,
Bianca ♡
What non-dairy yogurt do you recommend for this meal?
Coconut yogurt is perfect! 😉
Delicious and simple recipe that packs a punch with flavour! I used chicken stock and added double the amount of ginger, plus chilli as we like things spicy. Will definitely make again. Thank you!
I am glad you enjoyed it! ♡
Many thanks 😊
Can I use regular dairy milk only because that is what I have on hand ?
You can add any milk but creamy coconut milk create the best flavor and consistency.
Great recipe tastes amazing added baby spinach leaves and a bit of cream at the end to give it that extra wow
Thank you for sharing! I’m happy you liked the recipe! Have a great day! 🙂
I was really craving a dahl today and came across this recipe. Simple yet delicious and filling! I used light coconut milk and stirred through some spinach at the end, but love having this as a base recipe I can adapt. Looking forward to the leftovers tomorrow. Will definitely be making again ❤
Thank you for sharing! I’m happy you liked the recipe! Have a great day! 🙂
Loved this recipe. So so glad I found it. Easy, quick and delcious. I had it with toasted pitta bread (just cause its all I had) but I see you have a flatbread recipe. Will try that next time xx
Thank you for sharing Janice! I’m happy you liked the recipe with pita bread! I hope you’ll love the naan bread recipe, too! 🙂
I made this for my family and we absolutely loved it. The recipe is simple to make even on a busy night!!
I am glad you loved this recipe! ♡
Many thanks, Bianca!
This lentil recipe was so very good! My only complaint is I chose two big onions so I should have just used one but that was definitely my error.
Thank you for this simple yet yummy recipe. 🙂
I am glad you loved this recipe! ♡
Many thanks, Bianca! 🙂
This is SO delicious and SO easy! I used powdered onion and garlic because that was all I had on hand, so I skipped straight to combining in the pot. I topped with pickled red onions and sour cream. I am so appreciative of this recipe and can’t wait to continue to use it for a fast and satisfying meal as an (overwhelmed) college student this semester! Thanks!
Thank you so much! I am glad you loved this recipe! ♡
Sincerely, Bianca! 🙂
Thank you for this delicious and easy red lentil dahl recipe! Good instructions with beautiful pictures. Will be making again! 🙂
I am so happy about that! 🙂
Thanks for your great feedback! ♡
Fantastic dish, really easy to make and delicious. Thank you for sharing 🙏
Yay, that’s great! So glad you love it!
Thank you so much! 🙂 ♡
My 13 year old daughter and I made this together. It was delicious and super easy to make. We loved it and will definitely make it again!
So glad you loved it!
Thank you so much! 🙂 ♡
Thanks for sharing it! 🙂
<3
So delicious!
I ate it with some bread and all the spices added so much flavor which I loveeee! Combined with the lentils and coconut milk a perfect meal arised 😍
So glad you enjoyed this dish! 😀
Thank you very much for your feedback! ♡
I hope you had a great Christmas time! 🎄🎁
Ich habe heute das linsendal gekocht. Ich liebe es. Es geht schnell und einfach. Die Schärfe durch den Ingwer lässt es zu etwas ganz besonderem werden. Vielen Dank für die veganen Rezepte aus diesem unglaublich tollen Buch *veganfoodporn*! Es war der beste Kauf, ich möchte dieses Buch nie mehr missen.
Super! Es freut mich, dass alles geklappt hat und du begeistert bist!
Vielen Dank für dein großartiges Feedback zum Rezept und meinem Kochbuch.
Liebe Grüße, Bianca 🙂
I made this recipe. It was delicius. Thank you!
I am so happy that you loved this recipe!
Thanks for your great feedback! 🙂
This was absolutely delicious. The flavors worked together beautifully. I’ve made a lot of your stuff recently, it’s always great and easy to follow. I’ve been sharing your blog with anyone who will listen to me ☺️
So glad you love this dish! Thank you! 🙂
Love it! Very delicious recipe. Can’t wait to cook it again.
Thanks Bianca for sharing this dish with us.
So glad you enjoyed it! Thank you! 🙂
I really loved this recipe. I have been cooking different cuisines especially Indian food since the lockdown started. This is so easy to make and lip smacking. Could you also share a flat bread or side dish that will go with this?
So glad you enjoyed this lentil dahl! 🙂
You can find my vegan naan flatbread recipe here!
so delicious 🙂
and so easy to prepare.
must try it!!!
Thank you! 😊
I absolutely loved your red lentil Dahl ❤️
Easy to make and so tasty!!
I Made Some garlic naan to eat on the side.
It was amazing, thanks!
Sounds great! So glad you enjoyed this recipe! Thank you! 🙂