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Red Lentil Dahl Recipe

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★★★★

4 from 68 reviews

A comforting and flavorful Red Lentil Dahl made with aromatic spices, fresh vegetables, and creamy coconut milk. This hearty and nutritious dish is perfect for a quick weeknight dinner and pairs beautifully with basmati rice, potatoes, or naan bread.

Ingredients

Scale

Lentils and Vegetables

  • 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

Spices and 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)

Liquids and Oils

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

Instructions

  1. Prep Ingredients: Rinse the dry red lentils under running water to remove excess starch. Chop the onion, garlic, ginger, bell pepper, and finely dice the carrot to ensure even cooking.
  2. Sauté Vegetables: Heat vegetable oil in a pot over medium heat. Add the chopped onion and sauté for about 3 to 4 minutes until soft and translucent. Then add minced ginger, garlic, carrot, and bell pepper, stirring occasionally for flavor development.
  3. Add Spices and Lentils: Stir in all the spices—ground cumin, curry powder, turmeric, paprika, sweetener, and optional red pepper flakes. Mix well before adding the rinsed lentils and vegetable broth (or water). Bring the mixture to a boil.
  4. Simmer Dahl: Reduce heat to a simmer and cook uncovered for about 10 minutes until the lentils start to soften and absorb liquid. Stir occasionally to prevent sticking.
  5. Add Coconut Milk: Pour in the canned coconut milk and continue cooking for another 5 minutes, or until the dahl reaches your desired thickness and creaminess.
  6. Season and Serve: Season to taste with sea salt and black pepper. Adjust seasoning as needed. Serve warm accompanied by basmati rice, potatoes, or naan flatbread, garnished with fresh herbs for brightness.

Notes

  • For a smoother texture, you can blend part of the cooked dahl before adding coconut milk.
  • Carrot can be grated instead of diced for quicker cooking.
  • You can substitute vegetable broth with water, but broth adds more flavor.
  • Adjust red pepper flakes according to heat preference to make it milder or spicier.
  • Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.

Keywords: Red Lentil Dahl, Indian Lentil Curry, Vegan Dahl, Coconut Milk Dahl, Easy Dahl Recipe, Lentil Stew, Indian Comfort Food

Find it online: https://epicrecipebox.com/red-lentil-dahl-recipe/