This red lentil dahl is so rich and flavorful, packed with plant protein and fiber. Enjoy this incredibly easy one-pot meal that’s ready in under 30 minutes.
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What are red lentils?
Red lentils have been a staple food in my pantry for the longest time. Unlike majority of other dry beans, lentils do not need to be soaked ahead of time, meaning they can be used on a whim!
Among different colors of lentils you see out there, red lentils work the best for stews and soups as they are a softer kind. They cook fast in about 15 - 20 minutes.
Red lentils are rich in protein and substances, making it a great main dish even on our ‘no-meat’ days. I also love their gorgeous orange pink color that brightens up the dinner table.
What does red lentil dahl taste like?
This red lentil dahl is loaded with aromatic ingredients such as garlic, ginger and a mix of dry spices (smoked paprika, cumin, and turmeric). The the coconut milk makes it super rich and creamy while adding a subtle sweetness.
There is also a slight tanginess from the tomatoes, and a drizzle of lemon juice added at the end. Although there are different flavor profiles in one place, the simmering process allows them to blend perfectly, making this dish irresistibly delicious!
Ingredients for this recipe
- Olive oil
- Onion
- Garlic
- Fresh ginger
- Smoked paprika powder
- Ground turmeric
- Ground cumin
- Dried red lentils
- Canned diced tomatoes
- Full fat coconut milk - Lite coconut milk works but the dahl will not be as rich.
- Vegetable broth
- Salt
- Lemon juice - Lime juice works as well
How to make red lentil dahl
- Heat up the olive oil in a large pan. Cook the onion until tender.
- Add in the garlic, grated ginger and cook until fragrant.
- Add in the spices - smoked paprika, turmeric, cumin. Cook for about 1 minute.
- Add in the lentils, diced tomatoes with the juice in the can, coconut milk, vegetable broth and salt. Bring to a boil and let simmer for 15 -20 minutes over low heat until the lentils are soft.
- Stir in the lemon juice at the end and serve over rice!
How to store red lentil dahl
Cooked lentil dahl can be refrigerated for up to 4 days in an airtight container. Microwave or cook over the stovetop to reheat.
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Recipe
Quick and Easy Red Lentil Dahl
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 5 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon smoked paprika powder
- 1 tablespoon ground turmeric powder
- 1 tablespoon ground cumin
- 1½ cup dry red lentils rinsed and drained
- 1 can diced tomatoes 14 oz/ 396g size can
- 1 can full fat coconut milk 13.5 oz/ 383g size can
- 3 cups vegetable broth
- 1 teaspoon salt or to taste
- 1 tablespoon lemon juice
Instructions
- Heat up the olive oil in a large pan. Cook the onion until tender.
- Add in the garlic, grated ginger and cook until fragrant.
- Add in the spices - smoked paprika, turmeric, cumin. Cook for about 1 minute.
- Add in the lentils, diced tomatoes with the juice in the can, coconut milk, vegetable broth and salt. Bring to a boil and let simmer for 15 -20 minutes over low heat until the lentils are soft.
- Stir in the lemon juice at the end. Serve over rice of your choice.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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