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Red Lentil Dahl (Easy Indian Recipe)

Red Lentil Dahl Recipe
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This is pure comfort food in a bowl! A super creamy, flavorful red lentil dahl that tastes like it simmered for hours but is ready in a flash. It’s my go-to recipe for a cozy and satisfying weeknight meal.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 5 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • ½ tsp red pepper flakes
  • 1 ½ cups dried red lentils, rinsed well
  • 1 (14-oz) can diced tomatoes
  • 1 (13.5-oz) can full-fat coconut milk
  • 3 cups vegetable broth
  • 3–4 cups fresh baby spinach
  • 1 tsp salt, or to taste
  • Juice of ½ lemon

Instructions

  1. Sauté the Base: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes until soft and translucent. Stir in the garlic and ginger and cook for 1 more minute until your kitchen smells amazing.
  2. Toast the Spices: Add the garam masala, turmeric, and red pepper flakes. Stir constantly for 30 seconds. This quick step toasts the spices and deepens their flavor.
  3. Simmer the Dahl: Pour in the rinsed lentils, diced tomatoes, coconut milk, and vegetable broth. Give it a good stir, bring the mixture to a boil, then immediately reduce the heat to a low simmer. Cook uncovered for 15-20 minutes, stirring occasionally. The dahl is ready when the lentils are completely soft and have created a thick, creamy stew.
  4. Finish with Flair: Turn off the heat. Stir in the fresh spinach until it just wilts. Squeeze in the fresh lemon juice and add the salt. Always taste and adjust the seasoning to your liking before serving.

Notes

Serving Suggestions:

  • My favorite way is served hot over fluffy basmati rice.
  • It’s perfect with warm naan bread for dipping and scooping.
  • Top with a sprinkle of fresh cilantro and a dollop of yogurt (or vegan yogurt) for a cool contrast.

Tips & Tricks:

  • Don’t use light coconut milk! The full-fat version is the secret to that unbelievably creamy texture. Trust me.
  • That final squeeze of lemon juice is a must. It brightens everything up and makes the flavors pop.
  • If the dahl gets too thick while simmering, just add an extra splash of broth or water to thin it out.

Storage & Reheating:

  • Store: Let it cool completely, then keep it in an airtight container in the fridge for up to 5 days. The flavors get even better overnight!
  • Reheat: Dahl thickens up a lot when it’s cold. Reheat it on the stove or in the microwave, adding a splash of water or broth to bring it back to a silky consistency.
  • Freeze: This recipe freezes like a dream! Store in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.

Find it online: https://masaladiaries.com/red-lentil-dahl/