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Quick & Easy Red Lentil Dahl Recipe

ByLucy
Jump to Recipe· 4.6 from 14 reviews

If you’re craving comfort food that’s fast, flavorful, and totally nourishing, you’re going to love this Quick & Easy Red Lentil Dahl Recipe. Dahl is one of those dishes I keep coming back to because it’s not just healthy, but also so darn comforting and versatile. Whether you’re cooking for a busy weeknight dinner or meal prepping for lunches, this dahl hits all the right spots — creamy, spiced just right, and comes together in about 30 minutes flat.

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Why This Recipe Works

  • Simple Ingredients: Uses easy-to-find pantry staples that come together quickly without fuss.
  • Speedy Cooking Time: Thanks to red lentils, this dahl cooks fast—no soaking needed!
  • Creamy, Yet Light: Coconut milk adds richness while keeping the dish dairy-free and vegan.
  • Flexible & Customizable: You can easily swap veggies, adjust spices, or add your favorite greens.
Red Lentil Dahl, Easy Lentil Dahl, Quick Vegan Dinner, Healthy Lentil Recipes, Comfort Food Recipes - A close-up view of a rich, thick lentil stew inside a white pan, showing a dense, creamy texture with visible small yellow lentils mixed with bits of green herbs and pieces of red bell pepper scattered throughout. The stew has a shiny, slightly oily surface, hinting it is freshly cooked with a mix of smooth and chunky parts. A spoon is partially dipped into the stew, lifting a generous scoop, highlighting the thick consistency and hearty mixture of ingredients, all set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Quick & Easy Red Lentil Dahl Recipe has a purpose — building layers of flavor while keeping it wholesome and fuss-free. Plus, red lentils cook up easily and naturally thicken the dish, so no extra thickener required.

Red Lentil Dahl, Easy Lentil Dahl, Quick Vegan Dinner, Healthy Lentil Recipes, Comfort Food Recipes - Flat lay of bright orange dried red lentils spilling slightly from a rustic burlap, a cluster of fresh, vibrant green baby spinach leaves with delicate veins, a halved lemon showing its juicy, pale yellow interior, plump red diced tomatoes glistening with natural moisture, a whole yellow onion with papery skin alongside finely chopped onion pieces, fresh garlic cloves with smooth white skins and some peeled, thin strips of pale beige fresh ginger root with its rough texture, scattered warm brown garam masala powder and vivid golden turmeric powder forming soft piles, and small red chili flakes adding a pop of color, all beautifully arranged with natural spacing and slight overlaps, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Olive oil: Helps soften the onions and carry the spices’ aromas without overpowering the dish.
  • Yellow onion: Adds a mild sweetness and depth when sautéed gently.
  • Garlic: A classic base flavor that brings warmth and punch.
  • Fresh ginger: Brightens the dahl with a hint of zing that balances the creaminess.
  • Garam masala: Essential Indian spice blend giving character and warmth.
  • Ground turmeric: Lends earthiness and that inviting golden color.
  • Red pepper chili flakes: Just a touch of heat to keep things interesting.
  • Dried red lentils: The star of the recipe—cook quickly and create a creamy texture when softened.
  • Canned diced tomatoes: Adds acidity to lift flavors and balance richness.
  • Full-fat coconut milk: Makes the dahl luxuriously creamy while keeping it dairy-free.
  • Vegetable broth: Builds the base of the stew, enhancing taste without heaviness.
  • Salt and lemon juice: Final flourish for seasoning and a bright finish.
  • Baby spinach: Packs in nutrients and a fresh color contrast just before serving.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I come back to this Quick & Easy Red Lentil Dahl Recipe time after time is how adaptable it is. Whether you like it with a little extra heat or prefer something milder, or you want to toss in some extra veggies, it’s all good. I always encourage making it yours—after all, cooking should be enjoyable, right?

  • Variation: When I’m feeling adventurous, I add diced sweet potatoes or carrots early on for natural sweetness and texture, which pairs so well with the spices.
  • Make it gluten-free: Serve with basmati or jasmine rice instead of naan to keep the meal gluten-free without sacrificing taste.
  • Adjust spice level: If you prefer less heat, reduce the chili flakes, or add a dollop of coconut yogurt on top to tame the spice.
  • Vegan & plant-based: Perfect as-is, but you could stir in some cooked chickpeas for extra protein.

Step-by-Step: How I Make Quick & Easy Red Lentil Dahl Recipe

Step 1: Building the Flavor Base

Start by warming olive oil in a large pot over medium heat. Toss in the chopped onion and cook for about 5 minutes, stirring often until soft and slightly golden. This step is key because those softened onions form the comforting flavor backbone of your dahl. Next, add the minced garlic and grated fresh ginger, cooking for another minute until your kitchen smells heavenly. This is when all those fragrant spices start to shine.

Step 2: Spice It Up

Sprinkle in your garam masala, turmeric, and red chili flakes. Give everything a good stir – if the mix looks too dry, just splash in a little water to help the spices bloom. This technique unlocks the spices’ flavors and deepens the dish’s aroma.

Step 3: Add The Lentils and Liquids

Pour in the dried red lentils, canned tomatoes (with their juices!), coconut milk, and vegetable broth. Stir it all together and crank up the heat to bring to a boil. Be sure to watch carefully so it doesn’t boil over—raising one side of the lid slightly helps with this.

Step 4: Simmer and Soften

Once boiling, reduce the heat to low and let the pot simmer gently, uncovered, for about 15 minutes. Keep an eye on it and stir occasionally to prevent sticking. The lentils should absorb the liquid and become tender—perfectly creamy and soft.

Step 5: Freshen and Finish

Finish by squeezing in fresh lemon juice — this adds a burst of brightness that really lifts the whole dish. Toss in handfuls of baby spinach and stir just until wilted. Season with salt to taste, and you’re ready to serve!

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Tips from My Kitchen

  • Keep an eye on the simmer: Red lentils cook fast and can easily mush too much—15 minutes is usually perfect.
  • Toast your spices carefully: If you want to deepen flavor, briefly toast garam masala with the onion before adding liquids.
  • Reserve some spinach: Add just before serving to keep that lovely vibrant green color and fresh bite.
  • Adjust consistency on the fly: If it becomes too thick, thin with a splash of warm broth or water for your preferred texture.

How to Serve Quick & Easy Red Lentil Dahl Recipe

Red Lentil Dahl, Easy Lentil Dahl, Quick Vegan Dinner, Healthy Lentil Recipes, Comfort Food Recipes - A white bowl holds two main layers: on the left side, there is plain white rice with a soft, fluffy texture; on the right, there is a thick yellow-orange lentil stew topped with white creamy sauce drizzled diagonally, scattered small red chili flakes, and tiny green herbs. In the front bottom left corner of the bowl, fresh green cilantro leaves add color contrast. A silver spoon rests inside the bowl on the right side, slightly submerged in the lentil stew. The bowl is on a surface with a white marbled texture, with some flatbread partially visible in the background and a small brown bowl containing orange powder out of focus in the upper right. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep my garnishes simple but impactful—think a sprinkle of fresh chopped cilantro for that herbal lift, a few toasted cumin seeds for a subtle crunch, or a spoonful of vegan yogurt or coconut yogurt dolloped on top to cool the spices. Sometimes I add thinly sliced green chilies if I’m feeling brave!

Side Dishes

This dahl shines when paired with warm brown or white rice, which soaks up all the delicious sauce. I also love serving it alongside vegan naan bread or crispy roasted cauliflower to round out the meal. For extra veggies, a fresh cucumber raita or simple salad keeps everything balanced and fresh.

Creative Ways to Present

For special dinners, I like to serve the dahl in individual rustic bowls, layered with rice on the bottom, dahl ladled on top, and finished with a swirl of coconut yogurt and bright garnishes. Adding edible flowers or sprigs of fresh herbs makes it feel extra festive and inviting.

Make Ahead and Storage

Storing Leftovers

I usually store leftover dahl in airtight containers in the fridge, where it keeps beautifully for up to 4 days. It thickens as it sits, so I add a splash of broth or water when reheating to loosen it back up — it tastes just as fresh and comforting!

Freezing

This recipe freezes wonderfully. Portion it into serving-sized containers and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge for best results, then reheat gently on the stovetop or microwave.

Reheating

Reheat your dahl slowly over medium heat to avoid scorching. Adding a little vegetable broth will refresh the flavors and bring back that creamy texture. Don’t forget to give it a good stir halfway through heating so it warms evenly.

FAQs

  1. Can I use other types of lentils for this recipe?

    While red lentils are ideal because they cook quickly and break down nicely to create a creamy texture, you can use other lentils like yellow or orange lentils with similar results. Brown or green lentils will take longer to cook and won’t create the same smooth consistency, so adjust cooking time accordingly.

  2. Is this dahl spicy? How can I adjust the heat?

    This Quick & Easy Red Lentil Dahl Recipe has a mild warm heat from the red pepper flakes, but it’s easy to dial it up or down. For less heat, reduce or omit the chili flakes. For extra kick, add fresh chopped chilies or a pinch of cayenne. Topping with a cooling yogurt also helps balance spiciness.

  3. Can I make this Instant Pot or slow cooker friendly?

    Absolutely! For Instant Pot, sauté the onions and spices using the sauté function, then add the lentils and liquids, sealing and cooking on high pressure for 10 minutes before quick releasing. For a slow cooker, combine all ingredients except spinach and lemon juice, cook on low for 4-6 hours or high for 2-3 hours, then stir in spinach and lemon juice at the end.

  4. What can I substitute for coconut milk if I’m allergic?

    If you can’t have coconut milk, creamy substitutes like cashew cream work beautifully. You could also try unsweetened almond, soy, or oat milk, though they’ll produce a lighter, less rich dahl. Adding a small spoon of nut butter can help add richness back.

  5. Can I add other vegetables to this dahl?

    Definitely! This dahl serves as a wonderful base to add whatever you have on hand—diced carrots, sweet potatoes, bell peppers, or zucchini all work well. Just add heartier veggies earlier to ensure they cook through.

Final Thoughts

This Quick & Easy Red Lentil Dahl Recipe holds a special place in my kitchen because it’s my go-to for a meal that feels like a warm hug—simple, satisfying, and ready faster than many takeout options. It’s a recipe I trust to nourish friends and family, keeping everyone happy and full without fuss. I can’t wait for you to try it out; I bet it’ll become your kitchen staple too!

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Quick & Easy Red Lentil Dahl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 14 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan
Print Recipe

Description

This Quick & Easy Red Lentil Dahl is a flavorful, creamy Indian-inspired dish made with red lentils, aromatic spices, coconut milk, and fresh spinach. Perfect as a nutritious and comforting meal, it is served with rice and vegan naan for a wholesome, hearty experience.

Ingredients

Main 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
  • 14 ounce can diced tomatoes
  • 13.5 ounce can full fat coconut milk
  • 3 cups vegetable broth
  • 1 teaspoon salt, or to taste
  • half a lemon, juiced
  • 3-4 cups baby spinach

For Serving

  • 4 cups cooked brown or white rice
  • Vegan Naan

Instructions

  1. Sauté Onions: In a large pot or pan over medium heat, sauté the chopped onion in the olive oil for 5 minutes, stirring frequently until soft and translucent.
  2. Add Garlic and Ginger: Add the minced garlic and grated ginger to the pan and cook for 1 more minute until fragrant.
  3. Add Spices: Stir in the garam masala, turmeric, and red pepper chili flakes. If the mixture seems dry, add a few tablespoons of water to help combine the spices with the onion mixture.
  4. Add Lentils and Liquids: Pour in the dried red lentils, canned diced tomatoes with their juices, coconut milk, and vegetable broth. Stir well to combine all ingredients.
  5. Simmer the Dahl: Bring the mixture to a boil over high heat, then reduce heat to low and let it simmer for about 15 minutes, stirring occasionally until the lentils are soft and cooked through.
  6. Finish and Season: Squeeze in the lemon juice and add the baby spinach, stirring until wilted. Season with salt to taste, approximately 1 teaspoon.
  7. Serve: Dish out the dahl and serve it hot with cooked brown or white rice and vegan naan bread for a complete meal.

Notes

  • Leftover dahl keeps in the refrigerator for about 4 days in a covered container and also freezes well.
  • Light coconut milk can be used for a less creamy version; cashew cream is a good substitute if coconut is not suitable.
  • Unsweetened almond, cashew, or soy milk may work as a dairy-free alternative, though texture and creaminess may vary.
  • To prepare in an Instant Pot: Use the sauté function for the onions, garlic, and ginger, then add spices and stir. Turn off the pot temporarily, add lentils, tomatoes, coconut milk, and broth. Seal and cook at high pressure for 10 minutes, do a quick release, then add lemon juice and spinach until wilted.
  • Nutritional information excludes rice and naan.

Nutrition

  • Serving Size: 1 cup
  • Calories: 250 kcal
  • Sugar: 4 g
  • Sodium: 450 mg
  • Fat: 10 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 8 g
  • Protein: 12 g
  • Cholesterol: 0 mg

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