Vegan Red Lentil Dahl
A creamy, protein-packed red lentil dahl bursting with flavor from turmeric, curry, and fresh ginger. Quick to make, naturally vegan and gluten-free, it’s perfect for weeknight dinners, meal prep, or pairing with rice, potatoes, or naan.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 1 large yellow onion diced
- 2 tablespoons coconut or olive oil
- 4 large garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 red bell pepper diced
- 2 large carrots peeled and diced
- 1 ½ cups red lentils
- 1 can 13.5 oz unsweetened coconut milk
- 3 cups low-sodium vegetable broth
- 2 tablespoons tomato paste
- 1 cup baby spinach
- 1 teaspoon turmeric powder
- 2 ½ teaspoons curry powder
- 1 teaspoon ground cumin
- Juice of 1 lemon
- 1 teaspoon salt or to taste
- ¼ teaspoon red pepper flakes optional
- Black pepper to taste
Instructions
- Prepare Aromatics: Start by peeling and finely dicing the yellow onion, ensuring uniform pieces so they cook evenly. Mince the garlic cloves and grate the fresh ginger. Having these aromatics ready before cooking makes the process smoother and ensures the flavors infuse evenly into the dahl.
- Sauté the Base Vegetables: Place a large pot or Dutch oven over medium heat and add the coconut or olive oil. Once the oil is shimmering, add the diced onion, minced garlic, and grated ginger. Stir frequently with a wooden spoon for about 5 minutes, or until the onion becomes translucent and soft, releasing its natural sweetness. This step builds a flavorful foundation for the dahl.
- Cook the Hard Vegetables: Add the diced carrots and red bell pepper to the pot. Stir well to coat the vegetables in the aromatic base. Sauté for another 5 minutes until the vegetables start to soften slightly. This ensures they retain some texture while absorbing the fragrant flavors from the onion, garlic, and ginger.
- Incorporate Lentils and Liquids: Rinse the red lentils thoroughly under cold water to remove any dust or impurities. Add the rinsed lentils to the pot, followed by the can of unsweetened coconut milk, vegetable broth, and tomato paste. Stir well to combine. These ingredients create the creamy, rich consistency that makes this dahl so comforting.
- Season the Dahl: Sprinkle in the turmeric, curry powder, cumin, salt, black pepper, and optional red pepper flakes. Stir thoroughly to evenly distribute the spices. At this stage, you’re building the signature flavor profile of the dish, so don’t rush—make sure the spices coat the lentils and vegetables evenly.
- Bring to a Gentle Boil: Turn the heat to medium-high and bring the mixture to a low boil, stirring occasionally. Once it reaches a gentle boil, reduce the heat to a simmer. Cover the pot with a lid to trap the steam, which helps the lentils cook evenly and develop a thick, creamy texture.
- Simmer to Desired Consistency: Allow the dahl to simmer for 20-25 minutes, stirring occasionally to prevent sticking. The lentils will gradually soften and break down, naturally thickening the mixture. Taste occasionally and adjust the liquid if needed—add a little extra vegetable broth for a soupier dahl or keep it thick for a heartier stew.
- Add Leafy Greens: In the last 2-3 minutes of cooking, stir in the baby spinach. The residual heat will gently wilt the greens without overcooking them, adding a pop of color and extra nutrients to the dish. Make sure the spinach is evenly distributed throughout the dahl.
- Final Taste Adjustment: Before serving, squeeze the juice of one fresh lemon over the dahl to brighten and balance the flavors. Taste and adjust the salt, pepper, or spice level as desired. This step ensures your dahl is perfectly seasoned and vibrant.
- Serve and Enjoy: Spoon the hot dahl into bowls and serve as is, or pair it with steamed rice, roasted potatoes, or warm naan for a complete meal. Leftovers can be stored in the refrigerator for up to 4-5 days or frozen for 2-3 months, making it an excellent option for meal prep.
Notes
- This dahl can be made with either full-fat or light coconut milk; avoid carton coconut milk as it affects creaminess.
- Any bell pepper color works—red, yellow, or orange are best for sweetness and visual appeal.
- For a thinner, soupier consistency, add up to ½ cup extra vegetable broth and cook to preference.
- The dish keeps well in the refrigerator for 4-5 days and freezes perfectly for 2-3 months.
- Red lentils cook quickly and naturally thicken the dahl, so keep an eye on the consistency while simmering.
