Vegan Red Lentil Dahl with Coconut Milk
This Indian red lentil dahl recipe is easy to make in less than 40 minutes with a handful of pantry staples.
About the Recipe
This lentil dahl recipe is inspired by the popular Indian dish and features red lentils, aromatic spices and coconut milk.
Lentil dahl is a thick stew that can be served on its own or with rice. It’s even better with naan bread for dipping and soaking up the coconut curry sauce.
Despite its simple ingredients, it’s a wonderfully flavorful recipe that’s perfect for a weeknight dinner or meal prep.
For a similar easy recipe, this Coconut Sweet Potato Red Lentil Curry is really nice. For more Indian recipes, this Creamy Vegan Vegetable Korma, Curried Tofu and Potato Cauliflower Curry are all delicious.
Ingredient Notes
- Oil: The recipe calls for coconut oil but any cooking oil like olive oil or avocado oil is a suitable substitute. For an oil-free recipe, omit the oil and use 1-2 tbsp water or broth.
- Onion: White or yellow onion is suitable.
- Garlic & Ginger: Use fresh garlic and ginger.
- Lentils: Use dry whole red lentils.
- Coconut Milk: You can use full-fat or light coconut milk. Use full-fat for a quick and creamy curry or light coconut milk to reduce the fat and calorie content.
- Liquid: Vegetable broth is recommended but water works too. Broth will add more flavor to the final dish.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Variations & Additions
This recipe is very forgiving and flexible. I usually add carrot, celery and spinach but pretty much any extra veggies work or you can even add rice, chickpeas or quinoa.
- Add Greens: You can stir in a couple handfuls of fresh spinach, collarg greens or finely chopped kale at the end for added nutrition.
- Additional Protein: Try serving with baked tofu or tempeh.
- More Veggies: If you want to add additional veggies, I’d recommend adding celery, diced carrots, cauliflower or bell peppers at the same time as the onions. You can also add veggies like diced butternut squash, zucchini or sweet potatoes.
- Soup: To make this closer to a soup, add an additional 2 cups of vegetable broth, or try this Vegan Mulligatawny Soup Recipe or Curried Lentil Soup.
- Chickpeas: For more bulk, fiber and nutrition, stir in 1 can of chickpeas near the end of cooking.
- Heat: The dahl is not overly spicy but you can cmit or reduce the red pepper flakes if you’re sensitive to spice, or feel free to add a little more if you really want some kick! One diced jalapeno or cayenne pepper work as an alternative to red chili flakes.
- To make this recipe oil-free: Omit the coconut oil and saute the onion, garlic and ginger in water or broth.
- Lemon or Lime: Some enjoy dahl with some fresh lime or lemon juice. You can stir a squeeze of lemon or lime juice in at the end or serve with lemon or lime wedges.
Step-by-Step Instructions
Step 1. Cook the onions, garlic and ginger in the coconut oil for 6-7 minutes over medium heat in a large pot, Dutch oven or large saucepan, stirring often.
Step 2. Add the spices, coconut milk, dried lentils and broth or water. Give it a good stir to combine the ingredients and scrape any bits from the bottom of the pan.
Step 3. Simmer over low to medium heat for 20-30 minutes until it’s thick and creamy and the lentils are tender.
Step 4. Serve right away topped with fresh cilantro, on its own or over rice or quinoa. Lentil dahl pairs nicely with fresh pita, naan or roti.
Recipe FAQs
Yes! Healthy red lentils are rich in fibre, plant-based protein, iron and other micronutrients. To make this recipe lower in fat and calories, use light coconut milk.
You can use any non-dairy milk such as unsweetened almond milk or cashew milk. You can also make a quick cashew cream like in this vegan butter tofu recipe.
Red lentils have a quick cooking time so they do not need to be soaked. You can give them a quick rinse in cold water before adding to the recipe to remove any debris, if you like.
Yes. Red lentil dahl is suitable for making in advance and will keep in the fridge in an airtight container for up to 5 days. Reheat dahl in a pot on the stovetop or in individual servings in the microwave.
Yes. Let it cool then store in a freezer safe container for up to 3 months. Thaw overnight in the fridge then reheat stovetop or in the microwave as needed.
Red lentil dahl of course, is best with red lentils. You can substitute brown or green lentils though the dahl with have a different texture and be darker in colour.
Red lentils become soft and mushy when cooked, perfect for making dahl, a stew dish with a thick, creamy texture. Green and brown lentils remain firm when cooked to the dahl wouldn’t be as creamy. You’ll also need a slightly longer cooking time and may need to adjust the amount of liquid used.
More Curry Recipes
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Coconut Red Lentil Dahl
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Description
A red lentil dahl cooked in coconut milk with a fragrant combination of spices. You’ll make this delicious staple dish time and time again. Luckily, it makes a big batch!
Ingredients
- 1 tbsp coconut oil or olive oil
- 2 medium white or yellow onion, diced (approx. 4 cups)
- 4 medium cloves garlic, minced
- 1 tbsp fresh ginger, peeled and minced
- 1 tbsp mild yellow curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp black pepper
- 1 tsp sea salt
- 1/2 tsp red pepper flakes
- 2 cups (375 g) dry red lentils
- 1 14 oz can full-fat coconut milk*
- 3 cups water or vegetable stock*
- fresh cilantro, for serving
- cooked jasmine, basmati or brown rice, optional for serving
Instructions
- Cook Aromatics: Cook the onions, ginger and garlic in the coconut oil for 5-10 minutes over medium heat in a large saucepan or pot, stirring frequently until soft.
- Add Remaining Ingredients: Add all of the spices, salt and pepper, coconut milk, red lentils and water or vegetable stock.
- Simmer Dahl: Bring to a light simmer over low to medium heat and cook for 25-30 minutes, uncovered, until lentils are tender and the dahl has thickened.
- Serve: Remove from heat and serve topped with fresh cilantro over basmati rice, brown rice, quinoa, or on its own.
Notes
Broth or Water: You can use both with good results but the broth adds more flavour to the final dish.
Coconut Milk: Both light and full-fat coconut milk work well. Full-fat will result in an extra creamy dahl, light coconut milk is great for a lower-fat option that’s still delicious.
Storage: Let cool then store in a sealable container in the fridge for up to 5 days or freezer for up to 3 months. Reheat as needed stovetop or in the microwave.
Spiciness: Omit or reduce the amount of red pepper flakes if you’re sensitive to spice.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 330
- Fat: 7 g
- Carbohydrates: 49 g
- Protein: 19 g
This recipe was originally published on August 23, 2013.
Delicious and warming!! I love the subtle coconut flavor.
Yay, so happy you enjoyed it!!
This is so good! Will definately be in my regular rotation!
Amazing, so happy to hear that!! Thanks for letting me know.
I am going to make this today. i already have chana dal peas in my cupboard. do you think those would work or should i buy lentils?
I’ve never made dahl or curry with chana dal beans but I think it should have about the same result. You may need to adjust the liquid and cooking time though. Let me know.
Thank you so much for sharing this! I’m learning how to cook so I can survive off more than in-n-out and prepackaged mac and cheese with soy meat and tomatoes which took me too long to realize was not vegan. I made this and it turned out great. I couldn’t believe it. I was so worried and expecting it to be trash and taste okay but not like dahl but wow this is restaurant quality! It was pretty easy to follow as well, the ingredients aren’t exotic, extravagant, or expensive, the serving doesn’t leave you wanting for more (with rice) and its guilt free. I am truly just over the heals in love with this!
For the instructions I was not sure of the heat setting (again new to this) to put the lentils on (ended up being medium high without boiling that worked best). Could you write a bit more explanatory or descriptive for the newbies like myself . I needed a bit more coconut oil, 4 cups of broth and another cup of water possibly due to the heat issue. I added someone salt, pepper, tumeric, and curry powder to adjust the additional liquids that decreased the flavor (careful with tumeric!). It still came out great, I was so proud, I had to take a picture..Couldn’t do it without you, thanks so much!
Hi Janet – Thank you so much for your comment, it means a lot to me to hear that!! I’m so glad you enjoyed it. You’d want to cook this over medium heat, keeping it at a light simmer. I’m not totally sure why you’d need so much extra liquid but it could be effected by the elevation and temperature where you live as well as the lentils you used, some might take a little longer to absorb the liquid than others. No big deal, you figured it out! So glad you liked the recipe, best of luck on your new journey to eat a whole food, plant-based diet. You can do this!
Thank You, Deryn!
For two things – for blowing my Indian impression that only Indians can make Indian dishes {this is inspired from India as far as I can see it – correct me if I am wrong}
and…
For a wonderful and delicious recipe. I made it, with some modifications to suit my Indian taste buds, and it came out great! Uploaded same on FB with credit to you : https://www.facebook.com/vishalvkale/posts/1413262715394079
Thanks – we will be in touch through this space; will see other reciptes
So very happy if you enjoyed it! 100% Indian-inspired, I love Indian dishes!
Loved it! Couldn’t stop eating it!
Such wonderful comfort food and really easy to make.
Thank you for sharing this recipe, it was just what I needed. x
You’re so welcome! This makes me so happy! So glad you enjoyed it.
Yum, this was so fab! I had all the ingredients in the cupboard and was so easy to whip up.
Tastes incredible too! Makes such a change from eating soup for lunch every day. Thank you 🙂
Yay! So happy you enjoyed it! It is so easy to make, I love that about this recipe 🙂
Definitely the best Dal I’ve had!!! I made it in the instant pot, added a bit more water, and made it oil-free, and it’s still delicious! This has already been placed in my favorite recipe binder to make next week. Can’t wait to see how the flavors improve even more when I eat it tomorrow 🙂 Thank you for this recipe!
Amazing! Thanks for the feedback for making it in the Instant Pot. I usually make it oil-free now too, you don’t really need it so can definitely leave it out. So happy you enjoyed it!
By far the best dhal that I’ve ever had. Comforting and absolutely addictive. Flavors are even better the next day. Thank you for a great recipe. It’s become a staple.
Yes! So happy you enjoyed it. I love it too, and ya the flavours totally get even better the next day! Thanks for the feedback.
I just made this, and added chopped red potato. This recipe is awesome and easy. Thanks for sharing!
So glad to hear you enjoyed it! Thanks for letting me know 🙂