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lentil dahl with rice and naan
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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 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 1 cup (190 g) dry green lentils (see notes)
  • 1 tbsp coconut oil or vegetable oil
  • 1 medium onion chopped
  • 1 large (200 g) finely diced carrot (see notes)
  • 3 cloves of garlic minced
  • 2 tsp fresh ginger grated
  • 1 red or green chili pepper (seeds removed)
  • 2 tsp ground cumin
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 3 cups (720 ml) vegetable broth
  • 1 cup (240 ml) canned coconut milk (see notes)
  • Salt and black pepper to taste

Instructions

  • First, sort and rinse the lentils, removing any shriveled ones. I also like to soak the lentils for 15 minutes in lukewarm water, as it makes them more easily digestible. Drain the water afterward.
  • Meanwhile, finely dice the carrot, onion, chili, ginger, and garlic.
  • In a large saucepan or pot, heat the oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes. Then add the chili, garlic, ginger, and carrot. Stir and reduce the heat to low.
  • Next, add all the seasonings, the lentils, and vegetable broth. Stir, bring to a boil, and leave it to simmer for about 15 minutes.
    For even more flavor, temper the spices with a little more oil in the pan for 1 minute (until deep and fragrant) before adding the lentils and stock.
  • Stir in the canned coconut milk and cook for about 10-15 minutes to thicken and slightly reduce until the lentils are tender. Optionally, puree 1/4-1/3 of the dal for a creamier result.
  • Before serving, give the dal one last taste and adjust the seasonings to your preference. Then serve with rice, naan (flatbread), and garnish with parsley and optionally non-dairy yogurt. Enjoy!

Notes

  • I typically use green or brown lentils, which cook in about 20-25 minutes if soaked beforehand.
  • 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.
  • Optionally, add a squeeze of lime/ lemon juice when serving to brighten the flavor.
  • Recipe serves 4. Nutrition facts are for one serving.
Nutrition Facts
1-Pot-Lentil Dal
Amount per Serving
Calories
347
% Daily Value*
Fat
 
14.7
g
23
%
Carbohydrates
 
36
g
12
%
Fiber
 
7.5
g
30
%
Sugar
 
8
g
9
%
Protein
 
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.