This easy, creamy red lentil dahl (masoor dal curry) is frugal, hearty, comforting, flavorful, packed with plant-based protein, and ready in just 30 minutes! Serve with home-cooked rice and naan bread for a gluten-free, dairy-free Indian-inspired feast!
Comforting Indian Red Lentil Dahl in 30 Minutes!
This red lentil dahl is a quick and satisfying, comforting meal, perfect for busy weeknights. It’s made with wholesome pantry staples, uses one pot, is packed with protein, fiber, and nutrients, and is ready in under 30 minutes! With a combination of red lentils, coconut milk, and several Indian spices, this dal recipe is also super wholesome and comforting while being a naturally vegan crowd-pleaser!
The simplicity of this easy dahl recipe means even the most beginner of cooks can prepare a satisfying, flavorful meal with basic ingredients. I’ve also included a method for Tadka dal, taking this simple dish to even more impressive flavor heights!
What Is Dal?
Dal (also spelled dhal, daal, and dahl) is a term used to refer to dried, split pulses and legumes (like lentils, split peas, and beans) as well as the dish made with them; a flavorful curried soup/stew dish made by cooking lentils in a flavorful broth with several Indian spices. It’s long been known as an Indian staple, especially as it’s protein-dense, wholesome, and highly affordable to make!
Masoor dal refers to split red lentil dal. Red lentils cook fast, require no soaking, and become wonderfully tender and creamy once cooked. The mild flavor of red lentils also pairs wonderfully with the selection of spices used in this Indian lentil dish.
Looking for more ways to enjoy budget-friendly, protein-dense lentils? Check out my other lentil dishes, including lentil stew, lentil moussaka, lentil Bolognese, or lentil shepherd’s pie!
Dahl Ingredients
This recipe for masoor dal requires simple ingredients, including:
- Lentils: This recipe uses split red lentils, which cook fast and require no soaking.
- Vegetables: I used a combination of carrot and red bell pepper in this simple dal recipe.
- Aromatics: You’ll need fresh ginger, garlic cloves, and onion (white, yellow, or red would work).
- Seasonings: This lentil dal uses a simple combination of ground cumin, curry powder (mild, medium, or hot based on preference), turmeric, paprika, red pepper flakes (or cayenne pepper- optional), and salt and pepper.
- Sweetener: A pinch of sugar (coconut or vegan brown sugar) or a drizzle of maple syrup will balance the flavors in the dish.
- Vegetable broth: Use vegetable broth or water. Adjust the amount of sodium added to the dhal based on the sodium in the broth.
- Coconut milk: Full-fat canned coconut cream helps make a creamy dal. However, any plant-based cream (soy, oat, etc.) would work. You could also use plant-based milk for a lower-fat/low-calorie version, but I recommend cream for the nicest results.
- Oil: For sauteing the aromatics. I used vegetable oil. For an oil-free version, you could use a little water or vegetable broth instead.
Optional add-ins and recipe variations:
- Spinach/Kale: Add a few handfuls of either into the dahl in the last couple of minutes, stirring until just wilted (or add to Instant Pot after cooking, then leave to rest with the lid on for 5 minutes).
- Tomatoes: ½-1 cup of finely chopped tomatoes (or canned crushed tomatoes) would work. Alternatively, some tomato sauce/puree would be also fine.
- Lime/ Lemon juice: Add a squeeze (or more) of lemon or lime juice to the lentil dal right before serving for a fantastic ‘finish’ to the dish.
- Garam masala: A big pinch of garam masala will add extra flavor to the mild red lentil dish.
- Curry leaf: Adding a curry leaf will add a subtle but excellent depth of flavor to the daal.
- Tarka/Tadka (aka tempering spices): This can make a MASSIVE difference to the end flavor of the dal recipe. Made by tempering spices (I use cumin seeds, mustard seeds, fresh garlic, and a pinch of chili powder) in oil and then drizzling it over the finished dahl.
- Other vegetables: There are several veggies you could load this red lentil dahl with, including cauliflower, peas, zucchini, mushrooms, or eggplant.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Red Lentil Dahl?
- First, sort and rinse the lentils, getting rid of any shriveled lentils and any debris (if there is any). At the same time, finely chop the bell pepper, carrot, and onion, and mince/grate the ginger and garlic.
- In a large skillet, add the oil and heat it over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes until it softens. Then add the ginger, garlic, carrot, and bell pepper and stir.
- Next, add all the spices, the sweetener, lentils, and 3 cups of vegetable broth (or water). Stir and then bring to a boil.
- Reduce the heat and allow the lentils to simmer for 10 minutes or until they are soft and tender.
- Stir in the coconut milk and cook to thicken and reduce to your desired consistency (for me, 5 minutes is usually enough).
- Finally, give the red lentil curry a taste and season with salt and black pepper. Then serve and enjoy!
To Temper Spices (Tarka/Tadka dal)
In a small pan, heat a little oil. Once hot, add some cumin seeds, mustard seeds (optional), and sliced garlic and allow it to sizzle and cook for 30-40 seconds until golden-brown.
Then remove it from the heat, add in a pinch of red chili powder (this will give it a gorgeous red color). Then drizzle the entire mixture over the red lentil dal when serving, to make tadka dal!
What to Serve with Masoor Dal?
This red lentil dahl pairs with all the usual sides for a cream Indian curry dish, including:
- With bread: A crusty loaf OR flatbread like naan. Roti/ paratha would also be excellent.
- Grains: Serve with a side of basmati rice, wild rice (to create a complete protein profile), or brown rice. Quinoa would also work.
- Potato: Either with mashed potatoes or roasted potatoes. Aloo Gobi would also pair very well with the lentil daal.
- Salad: For a lighter side, serve with a leafy green salad
You can also bump up the flavor in the dish with toppings/garnish, including:
- A swirl of non-dairy yogurt
- Finely chopped parsley or cilantro
- A sprinkle of sesame seeds (raw or toasted)
- Sizzling tadka topping (mentioned in optional add-ins section above)
How to Store?
Store: Allow the dal to cool, then store in an airtight container in the fridge for between 3-5 days.
Freeze: Once cooled, separate the Indian dal into portions (either in airtight tubs OR a large silicone muffin mold – transferred to a Ziplock once frozen). Freeze for up to three months (it’s best to do this before adding the coconut milk). Then, allow it to thaw in the refrigerator overnight before reheating.
Reheat: You can reheat the red lentil dahl on the stovetop or in the microwave until warmed through. It will have thickened slightly, so add an extra splash of water, broth, or milk to it while reheating.
FAQs
Do red split lentils need soaking?
Since the cooking time is so short, soaking isn’t necessary. Just sort and rinse them, and you’re good to go.
Can I substitute the carrots?
Absolutely, sweet potato, butternut squash, and/or pumpkin would work well alongside or instead of carrots.
Can I use other types of lentils?
Any other lentils will require soaking, take longer to cook, and may require extra liquid, so I can’t guarantee results. However, if you want to make brown lentil dal, you can follow this recipe for my one-pot dal!
Can I make red lentil dahl in an Instant Pot?
I haven’t tried but would think so. I recommend first using the sauté function to sauté the ingredients as written in the stovetop recipe. Then, when adding the lentils and stock, set to MANUAL high pressure for 5 minutes.
Allow the pressure to release for 5 minutes before manually ‘quick releasing’ it – enjoy!
Is red lentil dahl good for you?
Absolutely. Not only are red lentils a nutritional powerhouse, packed with protein, fiber, iron, folate, and several other vitamins/minerals, but other ingredients in this Indian lentil dish further boost healthfulness.
For example, turmeric has both anti-inflammatory and antioxidant properties. In addition, curcumin within turmeric also protects against heart disease and may prevent certain cancers.
Meanwhile, coriander/cilantro seeds (also found in curry powder) may help manage blood sugar levels, promote bone health, and reduce cholesterol levels. It also acts as a digestive aid for those with IBS (irritable bowel syndrome) and lowers the severity and frequency of the symptoms.
Cumin, like coriander, promotes digestion and may help with diabetes. Cumin is also a rich source of plant-based iron.
To learn more about the health benefits of curry, visit this site.
Recipe Notes
- Adjust the consistency: If you find the Indian lentil curry too thick, simply add a little more vegetable stock, water, or coconut milk.
- Be careful not to overcook the lentils: Red split lentils are particularly known for their mushy consistency when cooked (which makes them perfect for lentil soup). However, even in this tender dal, it’s good to avoid overcooking them, so there is still a bit of texture left in the dish.
- Adjust the texture: If you want to adjust the texture, then you could use a masher or immersion blender to your desired consistency.
- Adjust the heat: It’s easy to adjust the spice to your preferred level by using the curry powder of your choice and adjusting the amount of red pepper flakes added (or omitting them entirely).
More Vegan Curry Recipes
- Indian Pumpkin Curry
- Sweet Potato Curry
- Chickpea Eggplant Curry
- Vegetable Curry With Coconut Milk
- Vegan Gumbo
- Thai Coconut Curry Soup
If you try this easy red lentil dahl recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Red Lentil Dahl
Ingredients
- 1 1/2 cups (300 g) dry red lentils
- 1 large (200 g) carrot finely diced (see notes)
- 1 small bell pepper
- 1 large onion chopped
- 4 cloves of garlic minced
- 1 heaped tbsp fresh ginger minced
- 1/2 tbsp vegetable oil
- 3 cups (720 ml) vegetable broth or water
- 1 cup (240 ml) canned coconut milk (see notes)
- 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)
Instructions
- You can watch the short video for visual instructions.Rinse lentils under running water. Chop the onion, garlic, ginger, bell pepper, and carrot.
- Heat oil in a pot and sauté onion for about 3-4 minutes over medium heat. Add ginger, garlic, carrot, and bell pepper.
- Add all spices, sweetener, lentils, and 3 cups of vegetable broth or water. Bring to a boil and let simmer for about 10 minutes.
- Finally, add coconut milk and cook for a further 5 minutes or until the desired thickness of the dahl is reached.
- Season with black pepper and salt. Taste and adjust the seasonings as needed.
- Serve warm with basmati rice, potatoes, or naan (flatbread) and garnish with fresh herbs.
Notes
Video Of The Recipe
- You can also use sweet potato or pumpkin instead of carrot.
- It's possible to use any plant-based cream (like soy cream, oat cream, etc) instead of canned coconut milk. You could also use plant-based milk (e.g. almond milk, cashew milk, etc.) for a low-fat/low-calorie version. In my opinion, this dal tastes best with coconut milk.
- The recipe serves 6. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
Delicious Dahl! I live in Butte, MT so very little ethnic food. This recipe was easy, flavorful and delicious. I made a side of sauted rice with spinache and artichoke hearts. So yummy! I do have an Aphgan and Sri Lankan friends I have gotten to cook with. This recipe holds up to their skills!
Sounds wonderful! Thanks for your great feedback, Amelinda. 🙂
Great – didn’t use carrot or red pepper as didn’t really need it. Added the spinach as you’ve recommended. So comforting on cold days…enough for next day. With rice or naan or any bread and it’s great.
Happy you liked it, Mike! 🙂
I love this recipe so so much! So delicious, filling, and easy to make!
So happy you love it. 🙂
I was looking for an easy dish and couldn’t find my go to dal recipe. This Red Lentil Dal hit the spot. I added fresh chopped spinach and used lite coconut milk.
Definitely going in the weekly rotation.
Thanks so much Ela 😁
Sounds awesome! Happy you enjoyed it. 🙂
Flavor is great, but Im not sure what I’m doing wrong. Lentils take much longer to cook than called for in the recipe. Are you soaking first?
Kathleen, did you use red lentils? No need to soak red lentils as they cook so fast, they basically fall apart after a while. Maybe you used a different variety?
I have made this so many times now I’ve lost count. Its super easy to make and comes together so quick. This is definitely one of my favourite dishes to make. Thank you Ela for an amazing recipe!
Aww, I am so glad you love it, Amanda! 🙂
This was absolutely amazing. The spices were perfectly balanced. I ate it the first time over rice and the second time with naan. Highly recommend
I am so glad you loved it, Kimberly! 🙂
This was delicious exactly as is! Thank you!
Hi Krista, I am glad you liked it! Thanks for your feedback. 🙂
We have made this recipe so many times now! It always turns out amazing, we always switch up the veggies based on what’s in the fridge but it’s always perfect! Family favourite thank you so much!
And on the rare occasion there are leftovers, they freeze beautifully for lunches or quick suppers later on.
Thanks for sharing. 🙂
That’s awesome, Felisha! I am so glad you liked it 🙂
It was amazing! Totally reccomend it. Thank you for this recipe 🙂
You are very welcome, Klaudia. 🙂
Hi, Thank you so much for this recipe. It’s HA-MAZING!
Hi Johanna, I am so glad you like it. 🙂
Making this again tonight! Love when my 8 year old comes in the kitchen just to say how good dinner smells. This one is a favorite on our rotation. A hit with the whole family, including the carnivore. 😊
Aww, that’s amazing, Allison. I am so glad your family loves this dish. Thanks for your feedback. 🙂
Hi Ela
I Made this dahl recipe tonight for my husband and I and it was absolutely delicious!!
I’ve been trying to find some good vegan recipes to try and I can’t wait to try some of your other ones.
Thankyou for sharing them.
Hi Lisa, I am so glad you liked it. 🙂
If I may give a piece of information about the truer spelling of this splended Indian grain? ‘DHAL’ is the closest to the original, the ‘h’ following the ‘d’ indicating, as it does, the slight huff of breath that follows the ‘d’ as spoken by a native speaker. This is what makes ‘dahl’ so very, wrong. However as we don’t pronounce ‘d’ in that manner, and as the ‘a’ is long, I think writing the word as ‘DAAL’ is a good second – although it doesn’t have the magic, don’t you think?
Regards
Jilli
you can search the video on youtube! thank you for recipe!
I like trying new foods. I saw this recipe had great reviews so I decided to try it. When I first tasted it, I was like hey this is pretty good. But each time I eat it, it’s even better than the last time!! This is sooo good!
That’s awesome, Stephanie! I am so glad you loved it. 🙂
Thanks so much for this recipe! Because my family is picky, I put everything besides the lentils and coconut in the blender and the. Cool the lentils in the veggie slush. I also never have fresh ginger but the powdered kind still works well. I’ve made it 3 or 4 times now and find myself craving it 😋
*cook the lentils in the veggie slush
I am so glad you like it. 🙂
I LOVE this recipe!! It’s delicious and easy. This is my new favorite vegetarian dish. Thank you for sharing it.
Hi Lisa, I am so glad you love it. 🙂
This Dahl is amazing, so delicious & filling! I followed the recipe exactly but it appears I have more than 6 servings per batch. The Nutritional Label says 1 serving is 302 calories but does not say what a serving is. Could you please let me know? Thank You, I will definitely be making this Dahl again!!
Hi Valerie, I am so glad you liked it. One serving is approximately one cup. 🙂
Hello! I’m wondering if I use this recipe in a slow cooker? I’m trying to find easy recipient to leave cooking and be ready when I get home in the evening. If so, would you add the coconut milk at the beginning or at the end?
Hi Bianca, I never tried it. I think I would add it at the beginning.
We made this last night, I had been meaning to make it for weeks. It was soo good and my husband really enjoyed it! We are excited to try it again with some potatoes! It tastes so light, usually when I have curry it feels really heavy because of the oils, but this was so good and did not dissapoint!
That’s awesome, Alex! So glad you enjoyed it. 🙂
I’m very excited to make this curry today, but I’m new to cooking with fresh herbs and so I’m wondering what herbs you suggest garnishing with at the end as the recipe instructs? Thank you! 🙂
Hi Mary, I like adding parsley. 🙂
I finally got around to making this tonight. It was so good. I used almond milk And since I was using agave for my sweetener are used half the amount. because I think it’s really sweet. I will definitely be using this recipe often
That’s awesome, Melissa. I am glad you liked it. 🙂
This was so yummy! I didn’t have carrots so i used beetroot and it went really well. It was exactly the comfort i needed after a very strange day. Thank you!
That’s awesome! So glad you liked it. 🙂
This beautiful dish is absoluely AMAZING!! So tasty, easy and packed with veggie goodness. I added coarsely chopped spinach. Most definitely is a new go to dish! Thank you so much!
So glad it turned out amazing! Thanks for your feedback, Deb. 🙂
Made this recipe today and I am in love! Simple to make, warm and earthy. Perfect with naan. I hadn’t realized I was almost out of curry powder so I added a pinch of garam masala. Worked perfectly. Thank you!
Hi Bianca! I am so glad you liked the recipe! Thanks for your great feedback. 🙂
Loved this! I made it with your gluten free naan recipe and it was delicious. Thanks so much!
That’s awesome, Marianne! I am so glad you loved both recipes. 🙂
Delicious and Simple recipe! Boyfriend begged me to add this to monthly lineup up dinners.
That’s awesome! 🙂 Thanks for your feedback!
I’ve never made any type of curry before. My wife found this recipe and it was very easy and delicious. I could see this becoming one of our staples. I thought it was getting too thick before adding the coconut milk, but checked the video and saw it was just the same. It worked perfectly. I did learn also that I need to shake the coconut milk before opening. I made a bit of a mess. Amazing recipe.
Sounds great, Kent! So glad you enjoyed it. 🙂
This was delicious! It was quick and very easy to make. Thank you!
Hi Sheila, I am glad you liked it. 🙂
I’m just getting my ingredients out to make this, but wonder what’s the best onion to use?
Hi, I used red onion, but white is fine too. 🙂
This looks delicious, Ela!
I would just like to kindly point out that “dahl” is actually a Germanic word for ‘valley’. I believe the word you were looking to use here was ‘dal’, which actually refers to dried split pulses or lentils…so the title of this dish actually reads “Red Lentil Lentil”.
Hello! Is it possible to use green lentils instead?
Hello Emily! You can, but the cooking time will increase.
Hi! Can I use cooked lentils instead?
Hi Jess, yes, you can. But then you will need to skip the vegetable broth.
Wow! This was super yummy and so simple to make. Thank you so much for sharing.
You are very welcome, Robin. Thanks for your feedback! 🙂
Hi Ela! I want to make this for dinner soon but only have canned lentils, would it still work or will I need to reduce the amount of liquid used?
Hi Hayley, you would definitely need to reduce the liquid by at least 2 1/2 cups.
yummmmm such an easy meal to prep for the week’s lunches! will absolutely make again
Happy you liked it, Lauren. 🙂
Fantastic! Chopped up a fresh Jalapeno and threw in at the end.
Happy you liked it! 🙂
Finally got around to making this dish. It’s so good! I will make again using brown lentils. Will it require more broth/water?
Yes, it definitely will require more water/broth and more time. I have a different Dal that I made with brown lentil. You can find it here:1-Pot Lentil Dal.
I made this for lunch, substituting red lentils for dry Moong Dal (soaked for 30 min), it turned out great, my kids ( 2 teenage boys) and I loved it. Definitely a REPEAT recipe!
Happy it turned out delicious! Thanks for your feedback, Liliana. 🙂
Would it be OK to substitute split yellow moong dal for red lentils?
Hi Donna, I think that should be fine! 🙂
I am anxious to try this! Do you know if it freezes well?
Yes, it does! Enjoy. 🙂
there is a mention of video but I am unable to locate it!
It’s in the post, under the heading “COMFORTING RED LENTIL DAHL”. It will take a moment to load if you have a slow internet connection. If you keep scrolling down it will also appear as a small pop up! 🙂
Agreed, can’t find video…
Czarina, it will only show if you are NOT using an ad blocker. 🙂
Amazing for dinner! I just went vegan a couple of weeks ago and this is definitely my favourite dish so far! I love how all spices mix to make this a very flavorful experience! And it was so easy and quick to make! Thank you, Ela, for this recipe!
That’s amazing, Yana! I am so glad you liked the recipe. 🙂
A really delicious recipe. The amount of spice the Ela recommends in the recipe gives the dish a gentle hum which you can adjust to your taste and the combination of spices that she recommends is perfect. One of my friends is Sri Lankan and her mum lives across the road from me and my husband and she occasionally cooks for us and I can honestly say that this recipe is on par with her mum’s food. I’m very happy that I made plenty of this to eat and freeze for later.
That’s awesome, Emma! I am so glad you enjoyed it. Such a nice compliment, thank you! 🙂
as a Type-1 diabetic i can recommend this recipe (lentils + sweet potato = low GI so slow increase in blood glucose) and it is really really easy and super tasty – thank you ! pls send the recipe to your any of your friends that are diabetic.- its exactly what we should be cooking + enjoying 🙂
Thanks so much for sharing! I appreciate your comment. 🙂
Hi Ela, I tried this recipe but I only had brown lentils, they took slightly more than 10 mins. The dish was great but it just didn’t look the same as yours. Did I do the right thing by substitute red lentils with brown lentils?
Hi Motho! Cooked red lentils look completely different from cooked brown lentils, therefore, it’s normal that the dish looked different. Try it with red lentils next time and it will look similar to mine. 🙂
Oh. My. Goodness. I just made this and the only thing I altered was 1/2 tsp less cumin because it’s not my fav. Other than that no changes and it is absolutely delicious! I had with some sweet potato on the side and I am so, so happy. Thank you for this recipe!
You are very welcome, Sam! I am so glad you loved the meal. Thanks for your feedback! 🙂
Hi Ella,
Looking forward to making this dish, what sweetener is best for the recipe.
Thanks
Janette
Hi Janette, any sweetener is fine, e.g. maple syrup. 🙂
Just made this. Substituted unsweetened soy milk and a small potato for a pepper as I didn’t have one on hand. I also skipped a sweetener- seriously doesn’t need it. I added a bit more spice than the exact recipe and also added some tomato. Wow – this is a very good recipe!!!
So happy you liked it, Constance! Thanks for your feedback. 🙂
I just made this Dahl and as it was cooking with the lentils in it I thought oh no it is too thick so I added some more water and now I have learned that I should follow the recipe exactly because the flavours are delicious but it’s not as thick as I would like because I added water on my own. I made it with Jasmine rice and cilantro on top and it was very delicious!
I glad you enjoyed the recipe. 🙂
This was so delicious. I love lentils and Indian cuisine. It was very quick and easy to make. I did not add the sweetener, as I was unsure what I needed to use. In the end I didn’t need it. I find full fat coconut milk sweet enough. I will definitely be making this again!
Sounds awesome! I am glad you enjoyed the meal. Thanks for your feedback! 🙂
I have made this sooooo many times!
Can’t stop won’t stop haha
This is my soul food without a doubt.
That’s awesome, Jessie! I am happy you love it. 🙂
Brilliant curry, quick, easy, and delicious. Scales well. Forgiving too if you happen to add or subtract an ingredient. Served over rice with raita plus a mint tomato and onion salad, and it was fantastic. Definitely a new favourite!! Thanks for posting.
Sounds amazing! I am glad you loved it. Thanks for your feedback! 🙂
I have just made the Red Lentil Dahl. It’s so delicious. Thank you for the recipe
You are very welcome, Gina. 🙂
Can I use green lentils if that’s all I have on hand?
Hi Danelle, yes, you can but please note that the cooking time will increase. I would recommend soaking the lentils in lukewarm water first for at least 15-20 minutes because then they will cook faster. 🙂
Another hit in this household! I had exactly 1.5 cups of red lentils from when the bulk bins were still open so we know they were at least 3 months old! Still delicious. Used reg coconut milk instead of canned and served with day old homemade sourdough and nutritional yeast. Perfect!
Sounds fantastic! Happy it turned out delicious. 🙂
This was such a good recipe to recreate!!
I had to add a few twists to the recipe based on what I had in my pantry.
I used sweet peppers, added three small potatoes, and had to use Thai red curry paste instead (I know it technically makes it a Thai curry because of this) but I have made real dahl in the past and the sautéing of the vegetables added a great depth of flavor! I will definitely make this again! I ended up with about 9 servings for 486 calories but it was so worth it! And so filling!
Served over rice, with a squeeze of lime!! UGH perfection! Freezing half for next week 🙂
Hey, Vanessa! I am so glad it turned out delicious! Thanks for your feedback. 🙂
This was amazing!! My first ever curry dish, Little spicier than I was expecting, will decrease the crushed red pepper next time. I will also be halfing the recipe since it’s just myself eating it. Curious, does this freeze well?
Hi Barbara, I am glad you liked it! Yes, it freezes well. 🙂
YUMMMMM!!!! I added more vegy broth so irks was more soup-like. Really good . Thanks!
Happy you loved it! 🙂
I think I made this recipe a gazillion times and every time it tastes & smells SO DAMN GOOD!! Practical hint – I keep my ginger in the freezer and grate it frozen, it’s super easy – feels like grating parmiggiano. voilà! thanks Ela for all the inspirations – keep up the good work!
That’s awesome, Ronay! I am so glad you love this recipe! 🙂
Hi!!! I’m about to go downstairs to whip this up & I have lots of spinach I need to use How much spinach would you add and when? Can’t wait for dinner!!!! Thanks!!!
I would add 1-2 handful of spinach (or more to taste). Add it after you poured in the coconut milk for the last 2-3 minutes. 🙂
If I only have ground ginger can i use in place of fresh? Thankyou
Yes, that’s ok, Ashley, but it won’t be as flavorful. 🙂
Thank you, so comforting and tasty, had with brown rice and purple broccoli, definitely going to try more of your recipes!
You are very welcome, Kanetta! I am so glad you loved the recipe. 🙂
This recipe is just delicious! So easy and quick to make. I used water and added a little sugar for sweetener and about a Tsp of salt. Love it and will be making this regularly!
Fantastic! I am so glad you enjoyed the recipe, Diane. 🙂
Firstly, delish! But second – if I actually thought I could get this on the table in 30 minutes, it would have taken a small miracle. Who can chop carrots, pepper, onion, garlic etc in 10 minutes. Is it just poor kitchen skills or technique on my part? I feel like I was oversold on the whole “30 minutes” thing…
Poor kitchen skills – Move along buddy
I made a batch of this today and it is utterly delicious! It was so easy, it’s definitely going to be a staple and it’s so versatile, I can pair it with anything. Thank you!
That’s awesome, Philippa! I am glad you enjoyed the Dahl. 🙂
Mine wasn’t as pretty as yours but it might have been because I used the brown lentils. It was still delicious!
I am glad it was delicious, Sylvia. 🙂
I just cooked it for the first time and it was delicious. Will definitely cook it again. Would be nice for entertaining friends on a winter night. Easy and thank you for this lovely recipe!
That’s awesome! I am glad you enjoyed the dish. 🙂
I just tried the recipe! It’s amazing! Everyone loved it. Thank you!!!!:)
Yay, I am so glad everyone loved it! Thanks for your feedback, Ingrid. 🙂
Having just arrived back from Sri Lanka I really had to give this recipe a try back in the UK . The staple breakfast , lunch and dinner all include this amazing dish . I have to say this recipe is an exact replica of the dish being produced to Sri Lankans and so if its good enough for them it,ll do me too . Its beautiful and extremely versatile too and will compliment just about anything you’ll care to add alongside it . If like me you are one of millions that are affected by variants of IBS then try this alongside rice for a week instead of potatoes and bread , No more bloating and squirming on your chair after eating !
Wow, thanks so much for your wonderful feedback, Nick! I really appreciate it a lot. 🙂
I just made this and it is delicious! I didn’t add any sweetener but it was so good. Thanks for the great recipe.
That’s awesome, Gina! I am glad it turned out yummy. 🙂
I made this for dinner tonight and paired with cauliflower rice. It was wonderful, the ginger came through the palate beautifully. It was such a qarm cozy meal on a cool fall day. I will totally save this recipe for the future
Thanks for your feedback! 🙂
Looks very good if I add potatoes how would I add potatoes? Do I need to cook potatoes first since they need more time than carrots?
It depends on how small you chop the potatoes. If you chop them smaller than the carrots, you don’t need to cook them first. 🙂
Hi! This looks amazing – can it be frozen? I have sent a message to your insta for some freezer meal suggestions if you don’t mind letting me know what you think! Looking to cook in bulk and freeze for some easy weeknight meals!
Hi Lindsay! Yes, you can freeze the dahl. I sometimes include a note in my recipes if they can be frozen. Here are some examples:
https://elavegan.com/vegan-mushroom-bourguignon/
https://elavegan.com/german-schupfnudeln/
https://elavegan.com/easy-vegan-taquitos/
https://elavegan.com/vegan-scalloped-potatoes/
https://elavegan.com/sweet-potato-curry-vegan/
Just made this to go with a chickpea curry stew I always make. I made my own cashew creams with raw cashews soaked in water for a few hours then blended. I subbed zucchini for the bell pepper (because it’s what I had) and used agave nectar for the sweetener.. Oh, and I left out the oil, because I always do! My usual red lentil dal isn’t this creamy and it’s a great treat, and always good to switch things up once in a while.
This was my first recipe I tried from your site and I look forward to trying other things.
Wonderful! I am so glad you loved the recipe, Nathan and I hope you will try out more recipes soon. Thanks for your great feedback! 🙂
Just made for dinner and absolutely loved it. Thank you for this and so many other delish recipes.
You are very welcome, Rosmery! I am so glad you loved the recipe! 🙂
This was so yummy!!! Will definitely be making this again. 🙂 I didn’t have pepper so I used cauliflower. served with Basmati rice.
Sounds wonderful, Dawn! I am so glad you liked the recipe! 🙂
I made this 2 days ago and I LOVE it! I just wanted to thank you for sharing your incredible cooking with the world. I’m so grateful for you and to have stumbled upon you through instagram 🙂 Everything I have made from your page has blown my mind. Can’t wait to keep trying your wonderful recipes. Thank you so so much <3
Aww that’s so sweet of you to say, Emma!! I am glad you love my recipes. Thanks for your great feedback! 🙂
can’t wait to try this. I can’t eat red peppers could i just leave them out or sub for something else?
Hello! You can leave them out or use zucchini instead. 🙂
This dish is super easy and flavorful! I’ve cooked it several times and I’m still enjoying it.
That makes me so happy! I am glad you like the recipe, Adriana. 🙂
I’m literally eating it, as I type. It is SOOO good. It’s my first attempt at making curry, and I couldn’t be happier I bought a big bag of red lentils, and a year’s supply of curry powder. It’s. Sooooo. Good.
Wow, sounds amazing! Thanks so much for your great feedback, Elizabeth. 🙂
Love the flavor !! I didn’t any sweetener it’s perfect without .
So glad you liked it, Jane! Thanks for your feedback. 🙂
I made this and it was so yummy!! Finally I feel truly proud of how a recipe turned out hehe I prepped it for the week with some brown rice and cannot wait to eat it! It was my first time cooking lentils and they took a little longer than I expected but it was no biggie! Thank you so much for sharing!
That’s awesome! I am glad you loved the recipe. 🙂
Made tonight, it is delicious! Smelled so amazing while cooking too. We just sampled it so far, but will serve later with rice and naan. Thank you!
That’s amazing, Kate! I am so glad you liked the recipe. 🙂
Hi Ela,
As you know I make a lot of your amazing recipes! I made this for dinner tonight and it is so tasty!! Perfect for the fall weather and I served it with a side of Cauliflower rice pilaf.
That’s good to hear! Thanks for your great feedback, William. 🙂
Can you use any color lentils?
You can use brown lentils, for example, but they will need to cook longer. 🙂
Just made this tonight. I used sweet potato and egg plant in mine. Looks so yummy. I can’t wait to have It for supper tomorrow. I saved some in individual containers for the freezer too, not sure if it freezes well.
Sounds delicious with sweet potato. I never tried freezing the dish.
Another great recipe! It is so simple, quick and delicious. Thanks for sharing it 🙂
Thanks for your feedback, Gretchen! I am glad you liked the Dal. 🙂
Tried this out and loved it! So hearty & nourishing.
Wonderful! Thanks so much for your great feedback, Aishah. 🙂
Red lentil Dahl is one of my favourite Indian dishes and this one has such great ingredients in it!
Thanks so much, Jess. 🙂
Would this work using instant pot? It seems like it would, just wondering if you have any experience/ recs for pressure cooking time? Looks delicious! Thank you.
It should work, Julie! However, I have no experience regarding cooking time, unfortunately.
Thank you for sharing, I tried it today and it is delicious!!
Great! I am glad you liked this recipe, Appi. 🙂
Just made for dinner! So delicious and so easy! Thank you for sharing.
You are very welcome, Julie! I am glad you liked the recipe. 🙂
Red lentil dal is one of my favorite comfort foods too! I absolutely love the Indian flavors, plus it’s easy to make in one pot and perfect for anytime! ? so excited to try your version soon! ??❤️❤️
Thank you so much, Bianca! I hope you will love it as much as I do. 🙂