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    Home » Recipes » Dinner

    Published: Apr 26, 2020 · Modified: Apr 22, 2023 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 55 Comments

    Red Lentil Dal

    JUMP TO RECIPE PIN WATCH VIDEO
    4.98 from 40 votes
    Red Lentil Dal

    Quick & easy Red Lentil Dal that is as soul-warming as it is delicious. It's super creamy thanks to the melty red lentils & rich coconut milk and naturally vegan and gluten-free.

    a bow of red lentil dal with rice

    Hello, creamy soft red lentils bathed in coconut milk and spices. I'm looking at you Red Lentil Dal!

    Something totally magical happens when you combine red lentils, spices, tomatoes, and coconut milk, then simmer them all together. So cozy, comforting and so delicious! 

    This Dal is rich, creamy, gently spiced, full of protein, very filling, and budget-friendly, assuming you keep a good selection of staple spices in your pantry.

    In this post:

    Jump to:
    • What Is Dal?
    • Ingredients
    • How To Make Red Lentil Dal
    • Serving Suggestions
    • Tips For Storing Leftovers
    • Got an Instant Pot?
    • More Lentil Recipes
    • Recipe Video
    • Recipe
    • Reviews & Questions

    What Is Dal?

    Wondering what Dal actually is? I like Cooking Light's description of it. They say "Dal or dhal, just like posole (or pozole) is both an ingredient and a dish: it refers to a type of dried split pea or lentil and the deeply spiced stew made from simmering the split peas until nicely broken down".

    It's a staple dish of India and South Asia and "archaeological evidence indicates that Indian dal made its first appearance in the Indus Valley Civilization (bronze age), where lentils – of all kinds – were a staple food." Sanchari Pal, The Fascinating History of the Humble Dal.

    Ingredients

    Gather up your ingredients and let's get to it...Here is what's joining the Dal party today:

    And a few of ingredient notes:

    • Red lentils - Also known as Masoor Dal/Dahl. I don't recommend using any other type of lentils in this recipe because you would need to adjust the amount of liquids added, and then also the seasonings too. Make sure your lentils aren't old and have been stored correctly. Old lentils can take much longer to cook and sometimes won't become tender no matter how long you cook them for.
    • Tomatoes - I like to add diced fresh tomato. You can add the equivalent amount of canned diced tomatoes if you prefer but the flavour won't be quite as good.
    • Coconut milk - This should be from a can. You can use full fat canned coconut milk or light coconut milk. I prefer full fat coconut milk because it is creamier and adds more flavour to the finished dish.

    Expert Tip - You can add just about any vegetable to this dal. It's a great meal for clearing out the fridge and using up what you have. Spinach, kale, cauliflower, chickpeas, diced potatoes or sweet potatoes work particularly well. Be sure to add harder vegetables like potatoes near the beginning and easy cook veggies like spinach and kale towards the end.

    How To Make Red Lentil Dal

    Red Lentil Dal recipe is perfect for when you want a fresh, cozy, delicious, and healthy meal on the table pretty fast. Here's how:

    1. Sauté the onions, garlic, ginger, and spices.
    2. Add the lentils and let them toast for a few minutes.
    3. Add all of the other ingredients and bring to a gentle simmer.
    4. Let it simmer until the dal is thick and the lentils are tender.

    Serving Suggestions

    Try serving your Dal with with:

    • My easy flatbread recipe, Naan bread or poppadoms
    • Fluffy coconut basmati rice, cauliflower rice, coconut lime rice, or quinoa
    • A dollop of unsweetened vegan yogurt
    • Shredded coconut or toasted cashews or peanuts
    • Fresh cilantro or diced fresh tomato
    red lentil dal in a bowl

    Tips For Storing Leftovers

    This is one of those meals where you can really look forward to the leftovers because the flavours continue to develop over time and just get better and better.

    Store leftover dal in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in a pan on the stovetop or in the microwave.

    Got an Instant Pot?

    If you have an Instant Pot you might want to hop on over to my Instant Pot Lentil Dal. It's been adapted very slightly so that it works perfectly in an Instant Pot. It's equally as delish!

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    More Lentil Recipes

    • a flat tortilla topped with spicy lentils and red cabbage slaw
      Spicy Lentil Tacos with Lime Slaw
    • A bowl of lemony red lentil soup with a lemon slice garnish being held by 2 hands
      Red Lentil Soup with Lemon
    • Lentil Shepherd's Pie
    • vegan meatloaf, mashed potato, red cabbage and peas on a plate
      Vegan Meatloaf with Gravy

    Recipe Video

    Recipe

    a bowl of red lentil dal with rice

    Red Lentil Dal

    Author: Melanie McDonald
    4.98 from 40 votes
    Quick & easy Red Lentil Dal that is as soul-warming as it is delicious. It's super creamy thanks to the melty red lentils & rich coconut milk and naturally vegan and gluten-free.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 15 minutes minutes
    COOK TIME: 30 minutes minutes
    TOTAL TIME: 45 minutes minutes
    Servings: 6

    Ingredients
      

    • 1 tablespoon olive oil , or a little water for oil-free
    • 1 medium onion , diced
    • 4 large garlic cloves , minced
    • 2 tablespoons fresh ginger , finely chopped or grated
    • 1 teaspoon red chili pepper flakes , or 1 small fresh red chili
    • 2 teaspoons turmeric
    • 1 teaspoon fennel seeds , or ¾ teaspoon ground fennel
    • 1 teaspoon cumin seeds , or ¾ teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ½ teaspoon ground cinnamon
    • 1 teaspoon ground pepper , & more to taste
    • 2 teaspoons salt , & more to taste
    • 2 cups (400 grams) split red lentils , dried
    • 3 large tomatoes , chopped into small chunks
    • 1 can ( 13.5oz/400 ml) coconut milk , full fat or light
    • 3½ cups (840 ml) water
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Warm the oil in a large pan over medium heat. Once hot add the chopped onion and sauté for 5 to 10 minutes until translucent.
    • 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. 

    NOTES

    Store leftovers in an airtight container in the fridge for 5 days or the freezer for up to 3 months. 

    NUTRITION

    Serving: 1servingCalories: 316kcalCarbohydrates: 46gProtein: 17gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 845mgPotassium: 878mgFiber: 21gSugar: 5gVitamin A: 888IUVitamin C: 18mgCalcium: 71mgIron: 6mg
    Tried this recipe?Rate it & leave your feedback in the comments section below!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Erica says

      August 21, 2019 at 9:03 pm

      5 stars
      Fabulous!

      Reply
    2. Andrea says

      January 03, 2019 at 12:14 pm

      5 stars
      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.

      Reply
      • Lesley says

        January 17, 2019 at 12:37 pm

        5 stars
        Can I freeze this?

        Reply
        • A Virtual Vegan says

          January 17, 2019 at 1:54 pm

          Yes it freezes really well.

          Reply
    3. Erika Strain says

      October 28, 2018 at 4:41 pm

      5 stars
      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!

      Reply
    4. Sam says

      October 21, 2018 at 12:21 am

      5 stars
      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.

      Reply
      • A Virtual Vegan says

        October 21, 2018 at 11:21 am

        Thank you Sam. I'm so pleased you are all enjoying it!

        Reply
    5. katie says

      October 16, 2018 at 11:10 am

      Hi..really want to make this but allergic to coconut...have any suggested switches?..thanks

      Reply
      • A Virtual Vegan says

        October 16, 2018 at 1:08 pm

        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.

        Reply
    6. michelle says

      September 11, 2018 at 2:26 am

      5 stars
      This was a big hit with everyone in my house, we all had seconds and I've shared the recipe with everyone!

      Reply
      • A Virtual Vegan says

        September 11, 2018 at 8:35 am

        That's great Michelle. I'm so pleased you all enjoyed it!

        Reply
    7. Jodi says

      April 01, 2018 at 2:56 pm

      5 stars
      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!

      Reply
      • A Virtual Vegan says

        April 02, 2018 at 9:30 pm

        That's awesome! I'm so glad you enjoyed it.

        Reply
    8. Angela says

      January 29, 2018 at 7:07 pm

      5 stars
      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!

      Reply
      • A Virtual Vegan says

        January 29, 2018 at 8:43 pm

        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!

        Reply
    9. Julia says

      January 20, 2018 at 5:02 pm

      5 stars
      I made this tonight for dinner, and it was delicious. Really easy to make, too, which makes a big difference for me.

      Reply
      • A Virtual Vegan says

        January 20, 2018 at 7:36 pm

        That's great. I'm so glad you enjoyed it!

        Reply
    10. Johanne says

      October 18, 2017 at 7:22 pm

      5 stars
      Made this for dinner & it was fantastic! Served with brown basmati rice & topped it with cilantro. Can you indicate in the instructions when to add the ginger? I didn't see the video before making it & added it at the end while it was simmering - still tasted amazing! Thank you so much. Husband loved it too - its a keeper!

      Reply
      • A Virtual Vegan says

        October 19, 2017 at 1:10 pm

        That's awesome! I'm so glad you both enjoyed it. I just amended the instructions to include the ginger. I don't know how I missed that!

        Reply
    11. Linda Baker says

      October 17, 2017 at 9:12 am

      I'm making this right now and it smells glorious! Do you simmer uncovered or covered?

      Reply
      • A Virtual Vegan says

        October 17, 2017 at 9:23 am

        Simmer it uncovered. Hope you enjoy it!

        Reply
    12. Stephanie says

      October 15, 2017 at 7:55 pm

      5 stars
      Wow! Just made this tonight and it is phenomenal! Super flavorful. I served it over wilted spinach which was yummy. I have enough for the rest of the week! Awesome recipe. Thanks!

      Reply
      • A Virtual Vegan says

        October 16, 2017 at 8:51 pm

        So glad you enjoyed it! Thank you for letting me know. I appreciate it!

        Reply
    13. Ann says

      October 04, 2017 at 2:14 pm

      5 stars
      This dish was absolutely amazing!! My husband raved about it! I served it over roasted eggplant - his favorite veggie - and it was fantastic. Leftovers were awesome for lunch. Thanks!!

      Reply
      • A Virtual Vegan says

        October 04, 2017 at 2:50 pm

        That's so good to hear Ann! I must try serving it over roasted eggplant. It sounds like a great combo. Thank you so much for stopping by to let me know you both enjoyed it. I really appreciate it!

        Reply
    14. Allie says

      October 02, 2017 at 8:27 am

      5 stars
      So good! it has so much flavor.

      Reply
      • A Virtual Vegan says

        October 02, 2017 at 10:36 am

        Thank you! So glad you are enjoying it!

        Reply
    15. Alisa says

      September 25, 2017 at 9:18 pm

      5 stars
      Wow, this dahl is simply stunning Mel!

      Reply
    16. Linda says

      September 25, 2017 at 5:49 am

      5 stars
      I could eat this every single day!

      Reply
    17. Darlene says

      September 24, 2017 at 1:01 pm

      5 stars
      This was very good. I threw it all in the crock pot with the exception of coconut milk. I added that just before we were ready to eat. The creamy, spoon and bowl comfort food is right up my alley. This is a keeper.

      Reply
      • A Virtual Vegan says

        September 24, 2017 at 5:22 pm

        I am so glad you enjoyed it Darlene. I had a feeling it would work well in a crockpot but I don't have one anymore to try it in because mine cracked. Thank you so much for stopping by to let me know!

        Reply
    18. Matthew says

      September 24, 2017 at 12:57 pm

      5 stars
      Oh wow, this looks delicious!!!! Can't wait to try it.

      Reply
      • A Virtual Vegan says

        September 24, 2017 at 5:21 pm

        Thank you Matthew. Let me know what you think!

        Reply
    19. Sara says

      September 23, 2017 at 6:34 am

      5 stars
      Over the top amazing!! A staple here now for sure.

      Reply
    20. Kate says

      September 22, 2017 at 2:05 pm

      5 stars
      Yum!This is such a delicious recipe!

      Reply
    Newer Comments »

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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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