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!
Indian Red Lentil Dahl
This Easy Indian Red Lentil Dahl is a must-try if you’re looking for a flavorful curry, soup, or stew recipe. It’s delicious, healthy and one of the best lentil dishes to warm you up in winter or for cold weather.
Prep: 5min
Yield: 4
Serving Size: 1 Serving
Nutrition Facts: calories 458 kcal, Carbohydrate 61 g, Protein 23 g, Fat 15 g, Saturated Fat 13 g, Sodium 799 mg, Fiber 25 g, Sugar 9 g, servingSize 1 Serving
Ingredients:
- 1-2 tbsp coconut oil (or other neutral oil for frying)
- 2 onions (chopped)
- 4 garlic cloves (minced)
- 2 tsp ginger (minced (or more to taste))
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp red paprika powder
- 1 tsp garam masala (or other curry powder to taste)
- 1 ⅔ cups dry red lentils
- 3 ¼ cups vegetable broth
- 1 cup coconut milk
- 1 cup strained tomatoes (or chopped tomatoes, optional)
- salt and pepper (to taste)
- 2 tsp coconut sugar (or to taste)
- 2-3 tbsp lime or lemon juice (or to taste)
- 4-6 tbsp non-dairy yogurt
- fresh parsley (or coriander)
- sesame seeds
- rice (cooked)
Instruction:
- *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!
The Red Lentil Curry Recipe I’ve been making EVERY WEEK!
FAQ
What goes well with red lentils?
Are red lentils the healthiest?
Do you have to soak red lentils before cooking them?
Why did my red lentils turn to mush?
