Ready in just 20 minutes, this quick and flavourful red lentil dahl recipe (aka dhal, dal, daal) is a great midweek meal or alternative homemade curry. Gluten free, vegan and vegetarian.
Red Lentil Dahl
I love lentil dahl (or is it dal, dhal, daal? C’mon you and hummus/hoummus need to get some spelling consistency!).
As soon as my husband mentions wanting a curry, I know exactly what I’ll be having – red lentil dahl. I’ve tweaked and changed this dal recipe over the years and I’ve finally settled on this combination as my absolute favourite.
I always make a big batch and keep a stash of this lentil curry in the freezer for super-quick midweek meals that the whole family loves.
This dhal recipe was originally posted 2016. Updated with new photos, step by step images and updated text on 27 August 2018.
A lentil dahl recipe doesn’t always have tomatoes in it, but I like how the acidity from the tomatoes cuts through the coconut milk so it has more depth of flavour rather than sweetness. It’s mildly spiced with a gentle heat from the spices, chillis and ginger.
I’ve added two big handfuls of fresh spinach at the end because meals need green veg – and it’s perfect with this dhal recipe!
Serve it with poppadoms, rice or my super easy naan bread recipe!
Reader Testimonials for Red Lentil Dahl Recipe
Loads of you have been making this recipe! Here are some reader comments from Pinterest!
‘Easy to make, tastes incredible, first time I’ve attempted it and it was so easy.’ – Sharron
‘This is one of the best dhal recipes I have come cross in recent years. It is so simple but so tasty.’ – Michiko
‘The best Dahl recipe I’ve ever eaten was absolutely delicious’ – Sean
‘Delicious dal recipe! Will be making over and over again!’ – Betty
‘This was so nice and pretty easy to make- will defo be cooking it again’ – Megan
‘Super yummy and extremely cheap dhal recipe!’ – Azaria
‘Yummy! Nice mild flavour. Comfort food.’ – Shannon
‘Delicious and filling- put in slightly more lentils than required for added thickness and it still tasted great’ – Melanie
‘Quick and easy meal to make and very yummy’ – Elaene
‘Loved this… Great midweek dinner. Used 800g of canned lentils instead and kept all of the other proportions the same as the recipe.’ – Chen
- How long does red lentil dahl last? Dhal will last in the fridge for 4-5 days.
- Do I use dried red lentils? Yes. No need to pre-cook them (just give them a rinse), they’ll cook in the curry.
- Can you freeze lentil dahl? Yes! Let it cool and freeze in portions for up to 3 months.
- How many calories are in lentil dhal? Each portion of this has only 293 calories.
- How many Weight Watchers points per portion of this dal recipe? 12 smart points
- How to serve this lentil dhal recipe? Serve it as a curry with rice and/0r naan bread, or as a side dish alongside another curry.
- How to make lentil dhal vegan? This recipe is naturally vegan and gluten free.
Making 30 minute Red Lentil Dahl Recipe
This meal can be on the table in 30 minutes and is perfect along with naan bread, rice, chapattis or poppadoms. Perhaps some vegetable samosas or onion bhajis.
You could even try it with my cauliflower and spinach pakoras – they’re also quick to make and full of nourishing ingredients.
A great thing about this dish is how you can adapt it to suit your taste. Add more chilli if you like the heat, or more coconut milk if you want it extra creamy.
How to make Red Lentil Dal (step by step tutorial)
Step 1: Saute the onions until soft, then add the garlic and chilli (fresh finely diced chilli or dried chilli flakes).
Step 2: Lightly grind the cumin seeds, mustard seeds and coriander seeds in a mortar and pestle.
Step 3: Add the ground spices, as well as garam masala and turmeric to the pan, stir and cook for 1 minute.
Step 4: Add the stock, tomatoes and coconut milk, stir well and simmer.
Step 5: Simmer until thick, about 15-20 minutes.
Step 6: Add the spinach and lemon juice. Stir to wilt the spinach. Serve the dal recipe!
Red Lentil Dahl Recipe Video
Get the Red Lentil Dahl recipe
Red Lentil Dahl
- 1 tsp olive oil or coconut oil
- 2 onions diced
- 3 garlic cloves finely chopped
- 1 tbsp fresh ginger peeled and grated
- ½ finely chopped red chilli (or 1/2 tsp dried chilli flakes)
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp mustard seeds
- 2 tsp ground turmeric
- 1 tsp garam masala
- 200 g (1 cup) dried red lentils, uncooked (rinsed and drained)
- 1 can chopped tomatoes
- 1 can coconut milk
- 500 ml (2 cups) vegetable stock
- Salt and pepper
- Juice of half a lemon
- 2 handfuls fresh spinach washed
- Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
- Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.
- Add the lentils, tomatoes, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick.
Taste and add more chilli if desired.
- Stir in the lemon juice and spinach until it wilts.
- Serve warm with rice, naan bread or poppadoms.
- This recipe is vegan and gluten free
- The squeeze of lemon really freshens the dish so try not to omit it
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.