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vegan lentil dal with carrots and rice on a plate with a ladle

1-Pot-Lentil Dal

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.
Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


  • 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.
  • Recipe serves 4. Nutrition facts are for one serving.
Nutrition Facts
1-Pot-Lentil Dal
Amount Per Serving
Calories 347 Calories from Fat 132
% Daily Value*
Fat 14.7g23%
Carbohydrates 36g12%
Fiber 7.5g30%
Sugar 8g9%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.