A quick & easy Red Lentil Dahl that is as soul warming as it is delicious. It’s super creamy thanks to the melty red lentils & rich coconut milk. Perfect served over rice for an easy meal!
Hello creamy soft lentils bathed in coconut milk and spices ❤️
So incredibly yummy, and when the nights start drawing in and temperatures begin to drop, it’s nice to have some good ol’ comfort food recipes on standby. And it doesn’t get any more cozy and comforting than this warming and super easy to make, Creamy Red Lentil Dahl.
Something totally magical happens when you combine the lentils, spices, tomatoes and coconut milk, then simmer them all together. It doesn’t take long at all for it to turn into a thick, creamy delicious smelling pot of goodness.
Watch my video to see exactly what I mean!
You guys, this is perfect for when you want something fresh, healthy and yummy on the table pretty fast. It’s lovely paired with fluffy rice, quinoa or cauliflower rice, with some naan bread or poppadoms (of course!) and I highly recommend you make some of the Lime Slaw from my Enchilada Lentil Tacos recipe as a side because the Dahl and Slaw combo is just A-mazing, both in flavour and texture.
Not mandatory at all, but a sprinkling of cilantro, some fresh chopped tomato and a few chopped peanuts or cashews over the top (like in my pics), really takes it from mid-week dinner to restaurant kind of quality appearance. Perfect if you are wanting to impress someone or just treat yourself to some prettiness!
This Red Lentil Dahl is lots of things: creamy, gently spicy (although you could make it more so), full of protein, very filling, pretty budget friendly assuming you have a supply of spices in your pantry already and the leftovers are even better than the main event. The flavours really develop in the fridge over a couple of days which means you can really look forward to tucking into the leftovers.
My husband is pretty hard to please in the vegan food department and he is LOVING this meal! We have been eating it on repeat which I am perfectly OK with as I love it too. Plus I can make a mahoosive pot of it and it lasts us for days and days. I say that’s a win! ????
GOT AN INSTANT POT?
If you have an Instant Pot and want to make this recipe, hop on over to my Instant Pot Lentil Dal. It’s been adapted very slightly so that it works perfectly and it is just as delish!
Save this recipe, memorize it, pin it, or whatever you need to, but be sure to make it soon because it is super-duper yummy and you will love it!
Creamy Red Lentil Dahl
Ingredients
- 1 large onion , chopped finely
- 4 large garlic cloves , chopped finely
- 2 tablespoons fresh ginger , finely chopped or grated
- 1 teaspoon red chili pepper flakes , add up to a teaspoon extra if you like it a spicy. You can use 1 fresh small red chili if you prefer
- ½ teaspoon ground cinnamon
- 2 slightly heaping teaspoons turmeric
- 1 teaspoon fennel seeds , see recipe notes for substitution
- 1 teaspoon cumin seeds , see recipe notes for substitution
- 1 teaspoon ground coriander , see recipe notes for substitution
- 1 teaspoon ground pepper , add more to taste if necessary at the end
- 2 teaspoons salt , add more to taste if necessary at the end
- 400g / 2 cups red lentils , dried. No need to soak
- 3 large tomatoes , chopped into small chunks
- 1 can / 400 mls / a little under 1¾ cup coconut milk , full fat or light
- 840mls / 3½ cups water , plus a 3 - 4 tablespoons for sautéing the onion and garlic
Instructions
- Add 3 tablespoons of water (or 1 tablespoon of oil if you prefer) to a large pan and place over a medium heat. Once the pan is hot add the chopped onion and sauté for about 5 - 10 minutes until translucent. Stir frequently and add a drop or two of water as you need to to stop them sticking.
- Add the chopped garlic & ginger to the pan and cook for about 1 minute longer.
- Add the chili and spices and cook them out for a minute or two then add the lentils. Toast the lentils gently for a few minutes, stirring frequently to stop them sticking.
- Add the chopped tomatoes, water and coconut milk, stir well and bring to a gentle simmer.
- Turn down to medium low, and continue to simmer for around another 25-30 minutes, stirring every 5 minutes or so, until the lentils are breaking down and the sauce is nice and thick.
Long time vegan, creator of A Virtual Vegan & author of the book 
Erica says
Which milk would you recommend to replace the coconut milk? One of my kids cannot stand coconut. Thanks!
Melanie McDonald says
Any creamy milk. Cashew or almond would work well with the curry flavours. I’d use 1/2 a cup less water to make up for it being thinner than canned coconut milk. You can always add a drop of water towards the end if it gets a little thick.
Andrea says
Made this just now and it was amazing. Went and had seconds. Everyone else loved it too. Had it with coconut rice and they went really well together. Defiantly making this again. Made sure I’ve written recipe so I don’t have to spend ages trying to find it again.
Lesley says
Can I freeze this?
A Virtual Vegan says
Yes it freezes really well.
Erika Strain says
This was fantastic! I made it in the instant pot, simmered everything then high pressure for 10 minutes natural release. I used canned diced tomatoes, a whole can, and it didn’t affect the creaminess. Totally delish and ill be having this all week for my lunches over spinach.
Thank you!
A Virtual Vegan says
That’s awesome. I’m so pleased you enjoyed it and that it worked ok in the IP. I haven’t got around to trying it myself yet!
Sam says
Thank you for this recipe! It has become a staple in my household and I have made it for many many friends who love it. So simple, thank you very much. Kids love it too.
A Virtual Vegan says
Thank you Sam. I’m so pleased you are all enjoying it!
katie says
Hi..really want to make this but allergic to coconut…have any suggested switches?..thanks
A Virtual Vegan says
Just use a nice creamy non sweetened milk instead. Cashew or almond milk would work well. As it’s thinner I’d just use 3 cups of water to compensate, and if you need to you can add a drop more just before serving if the dahl is a little too thick.
KAREN says
This looks delicious. How would you recommend preparing it in an Instant Pot?
A Virtual Vegan says
I still haven’t tried it in my Instant Pot but I would imagine it would work perfectly. There is a chance the liquid would need to be reduced a little but without trying it it’s hard to say by how much. I’d cook it as is the first time though. I would sauté the onions, garlic and ginger in the pot, then throw everything else in and I think probably 8 or 10 minutes at high pressure should do it. I’ll add it to my list to try once I’ve finished working on my cookbook!
Nancy says
Could you do pot in pot and cook the rice above the Dal in the Instant Pot ?
A Virtual Vegan says
I guess you could but it’s something I have never tried.
michelle says
This was a big hit with everyone in my house, we all had seconds and I’ve shared the recipe with everyone!
A Virtual Vegan says
That’s great Michelle. I’m so pleased you all enjoyed it!
Jodi says
Very easy; super yummy! Served over jasmine brown rice. I used some chopped garden tomatoes I had frozen last fall. Worked great. Thanks for the recipe!
A Virtual Vegan says
That’s awesome! I’m so glad you enjoyed it.
Angela says
Made this for dinner tonight and I must say…it was DELICIOUS! I couldn’t get enough! I’ll for sure be making this time and time again. Thank you!
A Virtual Vegan says
So pleased you enjoyed it Angela and thank you so much for taking the time to come back and leave a review. I appreciate it!
Julia says
I made this tonight for dinner, and it was delicious. Really easy to make, too, which makes a big difference for me.
A Virtual Vegan says
That’s great. I’m so glad you enjoyed it!