Red Lentil Dahl (Easy Indian Recipe)

Let me tell you about a recipe that’s basically a warm hug in a bowl: my super simple Red Lentil Dahl.

If you’ve never had dahl before, you are in for a serious treat. It’s one of the most comforting dishes from India. The word “dal” just means split lentils or beans, and it’s also the name for the amazing stew made from them.¹ It’s a food that people eat almost every day across India, and every family has their own special version.

This recipe is my personal favorite. Why? Because I wanted something that felt incredibly nourishing but didn’t take hours to make. I combined the simple, earthy flavors of a classic dahl with the rich creaminess of coconut milk. The result is a silky-smooth dahl that is just so easy. Seriously. It’s my secret weapon for busy weeknights when I’m craving something that tastes like it took all day to cook.

So, grab an apron. Let’s make some dahl together!

What to Expect

Before we start chopping, here’s a quick rundown. This recipe is all about getting maximum flavor with minimum fuss. It’s perfect if you’re new to cooking or if you’re a pro just looking for a quick and reliable meal.

Prep and Cook Time: You’ll need about 10 minutes to prep and 20 minutes to cook. That’s it! A delicious, hearty meal on the table in 30 minutes.

How Much It Makes: This recipe makes a big batch—about 8 servings. I almost always make the full amount because it’s perfect for meal prepping. The leftovers are even better the next day. But you can easily cut the recipe in half.

Ingredient	8 Servings (Full Recipe)	4 Servings (Half Recipe)
Olive Oil	1 tablespoon	1/2 tablespoon
Yellow Onion	1 large	1/2 large (or 1 small)
Garlic	5 cloves	2-3 cloves
Fresh Ginger	1 tablespoon	1/2 tablespoon
Garam Masala	1 tablespoon	1/2 tablespoon
Ground Turmeric	1 teaspoon	1/2 teaspoon
Red Pepper Flakes	1/2 teaspoon	1/4 teaspoon
Dried Red Lentils	1 1/2 cups	3/4 cup
Diced Tomatoes	14 oz can	1/2 can (approx. 7 oz)
Coconut Milk	13.5 oz can	1/2 can (approx. 6.75 oz)
Vegetable Broth	3 cups	1 1/2 cups
Baby Spinach	3-4 cups	1.5-2 cups
Salt	1 tsp (to taste)	1/2 tsp (to taste)
Lemon Juice	from half a lemon	from a quarter of a lemon

Difficulty Level: Easy. I promise. If you can chop an onion and stir a pot, you’ve got this.

Stuff You’ll Need: No fancy gadgets here. Just a big pot or a Dutch oven, a knife, a cutting board, and a spoon.

Let’s Talk Ingredients

Every ingredient here has a job to do. Let’s break it down.

The Flavor Base: We start with the classic trio: one large yellow onion, five cloves of garlic, and a tablespoon of fresh ginger. This is what builds that deep, savory flavor. I always tell my friends to use fresh garlic and ginger. It makes a world of difference. Grating the ginger is a great trick to release all its warm, spicy goodness.

The Spices: These are what give the dahl its soul. We’re using a tablespoon of garam masala, which is a warm, complex blend of spices like cinnamon and cardamom. Then, a teaspoon of ground turmeric gives it that beautiful golden color and earthy flavor. And for a tiny bit of heat? Just a half teaspoon of red pepper flakes. A quick tip: check your spices! If they’ve been in your cabinet for more than a year, they might have lost their punch.

The Star of the Show: Our hero is one and a half cups of dried red lentils. Make sure you get red lentils (sometimes called Masoor Dal). They cook way faster than brown or green ones and break down to create that perfect creamy texture. Just give them a quick rinse under cold water before you start.

The Creamy Goodness: Now for the liquids that bring it all together. A can of diced tomatoes adds some brightness. A can of full-fat coconut milk is the secret to making this dahl unbelievably rich and luxurious. Trust me, don’t use the light version! The full-fat stuff is where it’s at. And finally, three cups of vegetable broth cook the lentils perfectly.

The Finishing Touches: A squeeze of fresh lemon juice at the end is my non-negotiable step. It just wakes everything up. A few big handfuls of baby spinach wilted in at the end adds color and nutrients. And of course, salt to make all those flavors pop.

The Step-by-Step Method

Okay, time to cook! Follow along, and you can’t go wrong.

Step 1: Build Your Flavor Base

Get your big pot on the stove over medium heat and add the olive oil. When the oil is shimmering a little, toss in your chopped onion. Let it cook for about 5 minutes, giving it a stir now and then. You want the onions to get soft and see-through. Don’t rush this part! Soft onions mean big flavor.

Now, add your minced garlic and grated ginger. Stir them around for just a minute. Your kitchen is about to smell amazing. Just be careful not to let the garlic burn, or it will taste bitter.

Time for the spices. Add the garam masala, turmeric, and red pepper flakes right into the pot. Stir them into the onions for about 30 seconds. This is called “blooming” the spices. It basically toasts them a bit and makes their flavor extra intense. If things look dry and start to stick, just add a splash of water.

Step 2: Let It Simmer

Okay, your flavor base is ready. Let’s add the main ingredients. Pour in the rinsed lentils, the canned tomatoes (juice and all), the creamy coconut milk, and the vegetable broth. Give it all a big stir.

Crank the heat up to high and bring it to a boil.

The moment you see bubbles, turn the heat way down to low so the dahl is just gently simmering. Let it cook uncovered for about 15 minutes. Stir it every few minutes so nothing sticks to the bottom. You’ll watch the lentils get soft and melt into the liquid, turning it into a thick, beautiful stew. It’s ready when the lentils are totally soft and the dahl has a texture like thick porridge.

Step 3: The Grand Finale

Turn off the heat. Now for the magic touches.

Squeeze the juice from half a lemon right into the pot. This little bit of acid makes a huge difference. Then, add the baby spinach. It will look like way too much, but I promise it will shrink down. Just stir it into the hot dahl for a minute until it’s all wilted.

The final, most important step? Taste it. Add a teaspoon of salt, stir, and taste again. Does it need more salt? Is it bright enough? You’re the chef, so make it perfect for you! Once you’re happy with the taste, it’s ready to serve.

Make It Your Own

The best part about dahl is that you can totally play with it. Think of this recipe as your starting point.

• Need more heat? Add more red pepper flakes or toss in a chopped fresh chili with the onions.
• Want to add more veggies? Go for it! Chunks of sweet potato or cauliflower are amazing in this. Just add them with the lentils, but know they might need a little more cooking time.
• Want to get fancy? You can make a “tarka.” Just heat a little oil in a small pan, fry some whole spices like cumin seeds and mustard seeds until they pop, and then pour this sizzling oil over the dahl right before you serve it. It adds a whole other layer of flavor!

This recipe is already vegan and gluten-free (just double-check your veggie broth).

How to Serve and Store It

My favorite way to eat this dahl is ladled over a bowl of fluffy basmati rice with a side of warm naan bread for dipping. It’s pure comfort. I also love to top it with a sprinkle of fresh cilantro and a spoonful of vegan yogurt for a cool, tangy kick.

Storing Leftovers: This dahl is a meal-prep dream.²

Let it cool down, then pop it in an airtight container in the fridge. It’ll be good for up to 5 days. You’ll notice it gets much thicker after it’s been chilled. When you reheat it, just add a splash of water or broth to thin it out again.

It also freezes perfectly! I portion it into freezer-safe bags and it lasts for up to 3 months. Just thaw it in the fridge overnight and reheat.

I really hope you love making this dahl. Happy cooking!

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