Red Lentil Dahl Recipe
A comforting and flavorful Red Lentil Dahl recipe that is easy to prepare in just 30 minutes. This classic Indian-inspired dish features red lentils simmered with aromatic spices, vegetables, and creamy coconut milk, perfect for a wholesome and satisfying meal served alongside rice, potatoes, or naan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 1 1/2 cups dry red lentils
- 1 large carrot, finely diced
- 1 small bell pepper, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 heaped tbsp fresh ginger, minced
- 1/2 tbsp vegetable oil
- 3 cups vegetable broth or water
- 1 cup canned coconut milk
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, to taste
- Black pepper, to taste
- 1/3 tsp red pepper flakes (optional)
Instructions
- Prepare Ingredients: Rinse the red lentils thoroughly under running water to remove impurities. Finely chop the onion, garlic, ginger, bell pepper, and carrot to have all ingredients ready for cooking.
- Sauté Vegetables: Heat the vegetable oil in a pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Then add the minced ginger, garlic, diced carrot, and chopped bell pepper, stirring to combine and release aromas.
- Add Spices and Lentils: Incorporate all the ground spices including cumin, curry powder, turmeric, paprika, sweetener, and optional red pepper flakes into the pot. Stir well to coat the vegetables. Add the rinsed lentils and pour in the vegetable broth or water. Bring the mixture to a boil.
- Simmer: Reduce heat to a gentle simmer and cook for about 10 minutes, allowing the lentils and vegetables to soften and flavors to meld together.
- Add Coconut Milk and Finish Cooking: Stir in the canned coconut milk, continuing to cook for an additional 5 minutes or until the dahl reaches your desired thickness and creaminess.
- Season and Serve: Season generously with salt and black pepper to taste. Adjust seasonings if necessary. Serve the dahl warm with basmati rice, boiled potatoes, or naan bread. Garnish with fresh herbs if desired.
Notes
- Finely dicing the carrot helps it cook evenly and blend well into the texture of the dahl.
- Canned coconut milk adds richness and creaminess without overpowering the spices.
- You can substitute vegetable broth with water for a lighter dish.
- Adjust red pepper flakes for desired heat level, or omit if you prefer mild flavors.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
Keywords: red lentil dahl, lentil curry, vegan dahl, easy lentil recipe, Indian lentils, coconut milk dahl, healthy vegan dinner
Find it online: https://foodiecara.com/red-lentil-dahl-recipe/