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Red Lentil Dahl

Quick & Easy Red Lentil Dahl

This Quick & Easy Red Lentil Dahl is a creamy, cozy, and protein packed Indian inspired stew made in one pot in under 30 minutes. With red lentils, coconut milk, warm spices, and fresh spinach, it's the perfect comforting vegan weeknight dinner.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course, Soup, Stew
Cuisine Indian-Inspired, Vegan
Servings 6
Calories 320 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large yellow onion chopped small
  • 5 cloves garlic minced
  • 1 tablespoon fresh ginger peeled and grated
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon red pepper chili flakes
  • 1 1/2 cups dried red lentils rinsed
  • 14 ounce can diced tomatoes with juices
  • 13.5 ounce can full fat coconut milk
  • 3 cups vegetable broth
  • 1 teaspoon salt or to taste
  • Juice of half a lemon
  • 3 to 4 cups baby spinach
  • For Serving
  • 4 cups cooked brown or white rice
  • Vegan Naan
  • Optional Garnishes
  • Chopped fresh cilantro
  • Coconut yogurt
  • Extra red pepper flakes

Instructions
 

  • Sauté the Aromatics
    In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, stirring frequently, until soft and translucent. Add the minced garlic and grated ginger and cook for 1 more minute, stirring constantly, until fragrant.
  • Bloom the Spices
    Add the garam masala, ground turmeric, and red pepper chili flakes to the pot. Stir into the onion mixture and cook for about 30 seconds to bloom the spices. If the mixture seems too dry, add a couple tablespoons of water to prevent sticking.
  • Add the Lentils and Liquids
    Add the rinsed red lentils, the canned diced tomatoes with their juices, the full fat coconut milk, and the vegetable broth to the pot. Stir everything together well.
  • Simmer
    Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, stirring occasionally, until the lentils are completely cooked, soft, and the dahl has thickened.
  • Finish the Dahl
    Remove the pot from the heat. Squeeze in the fresh lemon juice and stir. Add the baby spinach and stir until completely wilted, about 1 minute. Season with salt to taste; I use about 1 teaspoon, but adjust based on your broth and preference.
  • Serve
    Ladle the dahl into bowls over cooked brown or white rice. Serve with warm Vegan Naan on the side. Garnish with chopped fresh cilantro, a dollop of coconut yogurt, or an extra sprinkle of red pepper flakes if desired. Enjoy!

Notes

  • Leftovers: Store leftover dahl in an airtight container in the refrigerator for up to 4 days. The flavors deepen and improve overnight. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened too much.
  • Freezing: This dahl freezes beautifully. Cool completely, then freeze in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Lighter Option: Light coconut milk can be used instead of full fat, but the dahl will not be as rich and creamy.
  • Coconut Free Option: If you cannot have coconut, substitute the coconut milk with unsweetened cashew cream, or use a thick, creamy plant based milk such as unsweetened cashew or soy milk.
  • Instant Pot Instructions: Use the sauté feature to cook the onions, then the garlic and ginger. Add the spices and stir briefly. Turn off the Instant Pot, add the lentils, tomatoes, coconut milk, and broth. Seal the lid and cook on high pressure for 10 minutes. Do a quick release, then stir in the lemon juice and spinach until wilted.
  • Nutrition Information: The nutritional estimate is for the dahl only and does not include rice or naan.