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This healthy 1-pot lentil dal is creamy, satisfying and a great vegan comfort meal. The recipe is prepared in one pot and is very easy to make.
One Pot Lentil Dal with carrots
Some people call it dal, dhal, dahl or daal. To me the name isn’t important, I just love this delicious creamy dish. If you often crave comfort meals, then you should give this lentil dal a try. The recipe is vegan, gluten-free, healthy, and satisfying. And the best thing is that it’s cooked in one pot!
So creamy and flavorful
This easy to make lentil dal is very creamy because it contains coconut milk which makes it rich and tasty. Of course, you could use any other plant-based milk or cream, however, in my opinion, it just won’t taste as good.
The flavorful spices will turn your kitchen into an Indian bazaar because of all the wonderful aromas. Seriously, I just love Indian spices, especially turmeric and cumin. They are so healthy and important for a good dal or curry.
Healthy Lentil Dal
I am sure you know how healthy turmeric is. It’s an incredible superfood with absolutely amazing health properties. It contains high levels of a powerful antioxidant called curcumin. Curcumin is activated by black pepper to increase its bioavailability and balance inflammation throughout the body. That’s why it’s important to not only consume turmeric on its own but always add some black pepper!
The best solution would be to use Sunfood’s Super Blend which not only contains black pepper, but also other spices like ginger root, cinnamon, cardamom, and a few other complementary ingredients like Boswellia, stevia, maca, and goji berry.
I love to make Golden Milk with this healthy Super Blend, but very often I also add it to curries and dal, like today.
This lentil dal is:
- Healthy
- Vegan
- Gluten-free
- Dairy-free
- High in antioxidants
- Plant-based
- Easy to make
- Cooked in 1 pot
Great for lunch, dinner or meal prep
This lentil dal is seriously a great comfort food and I eat it quite often for dinner. However, it’s also great as meal prep and I love how versatile it is. You can eat it with (basmati) rice, potatoes or flatbread and it never gets boring.
If you make this lentil dal and maybe even take a photo of it, then I would love to see it. You can DM it to me on Instagram. Don’t forget to tag me in your Insta caption + photo with @elavegan and use the hashtag #elavegan and I will gladly check out your post.
This healthy 1-pot lentil dal is creamy, satisfying and a great vegan comfort meal. The recipe is cooked in one pot and is very easy to make. Double the recipe if you want to eat leftovers on the second day.
- 1 cup dry lentils, (*see recipe notes) (190 g)
- 1 large finely diced carrot (*see recipe notes) (about 200 g)
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 tsp fresh ginger, minced
- 1 red or green chili pepper, seeds removed
- 1 tbsp vegetable oil
- 1 tbsp soy sauce or coconut aminos
- 3 cups vegetable broth (720 ml)
- 1 cup canned coconut milk (*see recipe notes) (240 ml)
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- Sea salt and black pepper to taste
- 1 tsp Sunfood's Golden Milk Super Blend (*see recipe notes)
- 1/2 tsp red pepper flakes (optional)
- Rinse lentils under running water. I prefer to soak the lentils for about 10-15 minutes in lukewarm water because they are better digested this way (this step is optional). Drain the water afterwards.
- Meanwhile, chop the onion, garlic, ginger, chili pepper, and carrot (*see recipe notes below). Heat oil in a pot, stir in the onion and fry for about 3-4 minutes over medium heat. Add soy sauce, carrot, garlic, ginger, chili and reduce the heat to low.
- Now add all spices (ground cumin, ground turmeric, ground coriander), red pepper flakes (optional), the lentils and 3 cups of vegetable broth. Bring to a boil and let simmer for about 15 minutes.
- Finally, add coconut milk and cook for a further 10 minute or until the desired thickness of the lentil dal is reached. Season with black pepper, salt, and Sunfood's Golden Milk Super Blend (*see recipe notes). Taste and adjust the seasonings as to your preference.
Serve warm with basmati rice, potatoes or flatbread, garnish with fresh herbs.
- I typically use brown lentils which cook in about 20-25 minutes.
- You can also use sweet potato instead of carrot.
- It's possible to use any plant-based cream (like soy cream, oat cream etc) instead of canned coconut milk. However, in my opinion, this lentil dal tastes best with coconut milk.
- Sunfood's Super Blend is an amazing product on its own to make healthy Golden Milk but I also love adding it to Dal and Curries. It contains turmeric, black pepper, ginger, maca, goji berry, Boswellia, cinnamon, cardamom, and stevia. When I run out, I use 1 tsp of Sunfood's turmeric powder with a pinch of black pepper and 1/2 tsp of coconut sugar.
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I love how creamy and healthy this is Ela. You must feel great after eating it. And what a clever way to use Sunfood’s mixture, I love that brand. Thank you for sharing! Dee xx
Thank you so much, Dee! I hope you will give the recipe a try. 🙂
Much love, Ela 💕
This dish looks so good to me 😍
Love the healthy ingredients and the golden color!
Great recipe my dear Ela!😘
Lots of love,
Bianca ❤️
Thank you, Bianca! Comfort food is the best, isn’t it? I would love to share this healthy dish with you.
Sending love back, Ela ❤️
Hi! Could you tell me how to prepare de golden milk myself? We don’t have that here in Spain I think, but I’ll check online anyway… that you very much 😊
Hello Daniela, I would suggest adding the following ingredients into a small saucepan: About 1 cup of coconut milk (or almond milk), 1/2 tsp of turmeric powder, a pinch each of black pepper, cardamom, ground ginger, and cinnamon. You can add a sweetener to taste (e.g. maple syrup). Whisk to combine and heat until warm/hot (but not boiling). Enjoy!
Thank you very much! I didn’t realise the mistakes I made in my post before haha
You are welcome ❤️
Everyone here at home loved this recipe! Thank you for sharing! My 16 month-old girl were asking for more! She had a lot and really enjoyed! 😍
Yay, that’s wonderful, Erika! Thanks for your incredible feedback. 😍
This was my first time making a lentil Dahl and I absolutely love this recipe. Super easy and delicious! After discovering this dish in India, I’ve nefn trying to find one that lives up to the standard back here in the U.K. and this is miles better than any of the ones provided by the indian restaurants here. Very happy! Thank you!!
Wow!! This is such a wonderful compliment! Thank you so much, Jodie 🙂
Do I need to double the spices since I can’t find Sunfoods Golden Milk Blend? What would you recommend?
Thanks so much!! Can’t wait to try!!
Jen
Hi Jen, it’s actually mentioned in the recipe notes: You can use 1 tsp of turmeric powder with a pinch of black pepper and 1/2 tsp of coconut sugar. 🙂
Hello!
I tried my first Vegan recipe and It’s successful 😀 This recipe is veeeeeeery good! Even my BF enjoyed. Really tasteful :))
Thanks a lot for this meal!
I’ll try some more!
Yay, that’s amazing! Thanks for your feedback, Laurence. 🙂
Hi Ela,
This was so delicious and filling. I’m definitely adding it to my rotation. Thank you!
Awesome! I am glad you liked my recipe. 🙂
I’m so excited about this! It’s a cool, windy fall day here in Maine and I think this will be so warm and filling before my husband heads out for the night shift! Can not wait for dinner!
Thank you, Holly! I hope you liked my recipe. 🙂
Going to try this out tonight – so excited I found this recipe! Wondering if I can use Toor Dal (yellow pigeon peas) instead of brown lentils, and if so, do I need to adjust the cooking time? Hope to hear back soon, thanks!!!
Hello Tanisha! I have never used Toor Dal so I don’t know how long they need to cook. I would recommend to check out the packaging and see which cooking time it shows. 🙂
I’m confused about the golden milk directions for making it or substituting the teaspoon of it. The directions to make your own uses a cup of coconut milk but you only need a teaspoon for the dal once it’s made, correct?
So, it sounds like it would be simpler just to add the spices (1 teaspoon of tumeric, the pinch of black pepper and the 1:2 teaspoon of coconut sugar) to the pot? Especially if I’d have almost whole cup of milk left over?
Is this correct?
Hello, you need to make the recipe as stated, WITH the 1 cup of coconut milk. However, instead of the teaspoon of Sunfood’s blend, you add 1 teaspoon of turmeric, the pinch of black pepper and 1/2 tsp of coconut sugar (or regular sugar). Hope this helps.
Thank you for your quick response. I tried this recipe tonight for family supperand followed it as written. Hubby and I tasted it before we added the coconut milk and determined that it would be spicy enough as it was, so we didn’t add the additional tumeric,pepper and coconut sugar.
We served it over brown rice and it was wonderful. This is one recipe we will continue to use on a regular basis. The kids enjoyed it too! Many thanks!
That’s awesome! Thanks so much for your great feedback, Nellie. 🙂
I made this soup and it’s amazing!! I made it 3 times because everyone loved it!!! Do you have the nutritional information?
So glad you liked my recipe, Trisha! 🙂 No, I don’t but I can recommend the following page: https://cronometer.com where you can calculate the nutrition facts for every recipe. Once I have some time I will do the calculation myself. 🙂