Quick Easy Red Lentil Dahl

Featured in Hearty Main Courses.

This quick and easy red lentil dahl comes together effortlessly in one pot in about 30 minutes. Sautéed onion, garlic, and ginger form an aromatic base, complemented by garam masala, turmeric, and chili flakes. Dried red lentils simmer with coconut milk, tomatoes, and vegetable broth for a creamy, hearty dish, naturally high in fiber and plant protein. A splash of fresh lemon juice and a handful of spinach add brightness and color at the end. Serve it warm with rice or naan for a complete, satisfying meal. Leftovers keep well and flavors deepen overnight, making it an excellent make-ahead option.

Casey
Updated on Wed, 04 Jun 2025 12:32:51 GMT
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This quick and easy red lentil dahl has become a go-to dinner in my kitchen for busy nights when I crave something warming and nourishing. It comes together in just one pot with affordable ingredients and delivers a creamy comfort that always hits the spot. Packed with plant protein and fiber thanks to red lentils and spinach, it is as wholesome as it is satisfying.

I first pulled this together on a rushed evening with pantry staples and was amazed by how quickly it came together. Now it makes a regular appearance in my dinner rotation because both kids and adults love it.

Ingredients

  • Olive oil: gives a lush base and helps bloom the spices choose a fresh bottle for best flavor
  • Yellow onion: builds the sweet and savory foundation look for onions with blemish-free papery skin
  • Garlic: adds punch and depth use fresh cloves for vibrant flavor
  • Fresh ginger: offers warmth and a little zest firm and smooth roots are best
  • Garam masala: is the backbone of the dahl spice look for high quality blends from South Asian groceries
  • Ground turmeric: adds earthy notes and the classic golden color ensure spices are not expired
  • Red pepper chili flakes: give gentle heat adjust to taste
  • Dried red lentils: cook quickly and break down creamily avoid any with small stones or debris
  • Diced tomatoes: bring acidity and sweetness use canned for ease or ripe fresh tomatoes in season
  • Full fat coconut milk: makes the dahl extra creamy shake the can before opening for even richness
  • Vegetable broth: thins the mixture and gives savory depth homemade or low sodium store bought both work
  • Salt: brightens and balances flavors add at the end to prevent lentils turning tough
  • Lemon juice: adds a finishing lift fresh juice is best
  • Baby spinach: sneaks in extra nutrition and color look for perky vibrant leaves

Step-by-Step Instructions

Chop and Sauté the Onion:
In a large pot over medium heat stir chopped onion in olive oil for five minutes until translucent and golden on the edges. Stir frequently to ensure even cooking. This patient sauté is the secret to sweet and layered base flavor.
Add the Aromatics:
Sprinkle minced garlic and grated ginger into the pot and cook another minute stirring constantly. When the kitchen smells deeply fragrant you are ready for the next step.
Bloom the Spices:
Sprinkle in garam masala turmeric and red pepper flakes. Stir for about a minute so the spices sizzle and release their full aroma. If the mixture seems dry add a tablespoon or two of water to keep it moving and prevent burning.
Combine the Lentils and Liquids:
Pour in the dried lentils diced tomatoes with their juices coconut milk and vegetable broth. Stir everything together scraping the bottom to release any flavorful bits. Increase the heat and bring to a gentle boil.
Simmer and Soften:
Reduce heat to a low simmer and cook gently uncovered for fifteen minutes. Stir every few minutes making sure the lentils cook evenly. The dahl will thicken as the lentils break down and absorb liquid.
Finish With Lemon and Greens:
Once the lentils are soft squeeze in the lemon juice and toss in baby spinach. Stir just until the spinach wilts down and everything is vibrant green. Add salt to taste starting with one teaspoon and adjusting as needed.
Serve Warm:
Ladle the steaming dahl into bowls with fluffy rice or vegan naan as a perfect accompaniment. The dish is ready to serve straight from the pot.
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This dahl holds a special place for me because red lentils were my grandmother’s pantry hero ingredient. She always said you could make a hearty meal in minutes with a good bag of lentils. Every spoonful brings back memories of her quick comforting meals.

Storage Tips

Let the dahl cool to room temperature before transferring to an airtight container

Store in the refrigerator for up to four days or freeze for one to two months for easy lunchboxes or quick dinners

Reheat gently on the stove with a splash of water or broth to bring back the creamy texture

Ingredient Substitutions

No coconut milk Try unsweetened cashew cream or a creamy oat milk but expect slightly different richness

Swap spinach with chopped kale or chard just add greens a little earlier so they soften fully

Low on tomatoes Use pureed roasted red peppers for sweetness and color

Serving Suggestions

Spoon dahl over brown or white rice for a more filling meal

Warm naan or pita makes a perfect side for scooping up the creamy stew

Finish bowls with a dollop of unsweetened yogurt or a sprinkle of fresh herbs like cilantro for extra freshness

Cultural Context

Dahl sometimes spelled dal or daal is a staple comfort food across South Asia symbolizing home cooking and nourishment. Each family and region has its own way but red lentils are loved for their speedy cooking and mild flavor that carries spices so well.

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Frequently Asked Questions

→ Can I use green lentils instead of red lentils?

Red lentils cook much faster and become creamy, while green lentils stay firmer and may need more time. Stick with red lentils for the traditional texture, but green can work if you adjust cooking time.

→ Is there a substitute for coconut milk?

Cashew cream is a great substitute for coconut milk. Unsweetened almond, cashew, or soy milk may also work, but the dish will be less creamy.

→ How do I store leftovers?

Store cooled dahl in an airtight container in the refrigerator for up to 4 days. It also freezes well for longer storage.

→ What can I serve with this dahl?

Classic accompaniments include steamed brown or white rice and naan. It also pairs well with flatbreads or over quinoa.

→ Can I make this in an Instant Pot?

Yes! Use the sauté feature for onion, garlic, and ginger, add spices, then liquids and lentils. Cook at high pressure for 10 minutes, quick release, and finish with lemon juice and spinach.

→ How spicy is this dahl?

It's mildly spiced but you can adjust chili flakes to taste for extra heat or keep it mild for preference.

Quick Easy Red Lentil Dahl

Rich, creamy red lentil dahl made with coconut milk, tomatoes, and spinach—ready fast in one pot.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Easy

Cuisine: Indian

Yield: 8 Servings

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

01 1 tablespoon olive oil
02 1 large yellow onion, chopped small
03 5 cloves garlic, minced
04 1 tablespoon fresh ginger, peeled and grated
05 1 tablespoon garam masala
06 1 teaspoon ground turmeric
07 1/2 teaspoon red pepper chili flakes
08 1 1/2 cups dried red lentils
09 14 ounces canned diced tomatoes
10 13.5 ounces canned full-fat coconut milk
11 3 cups vegetable broth
12 1 teaspoon salt, or to taste
13 Half a lemon, juiced
14 3-4 cups baby spinach

→ For serving

15 4 cups cooked brown or white rice
16 Vegan Naan

Instructions

Step 01

In a large pot or pan over medium heat, sauté the chopped onion in olive oil for 5 minutes, stirring frequently. Add the garlic and ginger and cook for 1 more minute, until fragrant.

Step 02

Add the garam masala, turmeric, and red pepper flakes to the pan and stir into the onion mixture. Add a few tablespoons of water if the mixture is too dry.

Step 03

Add the dried lentils, canned tomatoes with their juices, coconut milk, and vegetable broth to the pan. Stir well and turn the heat to high. Bring to a boil, then lower the heat and simmer for about 15 minutes, stirring occasionally, until the lentils are cooked and soft.

Step 04

Squeeze the lemon juice into the pan and stir in the spinach until wilted. Add salt to taste.

Step 05

Serve with brown or white rice and Vegan Naan. Enjoy!

Notes

  1. Leftover dahl will keep in the refrigerator for about 4 days in a covered container. It also freezes well.
  2. For a lighter version, use light coconut milk, although it will be less creamy. Substitute cashew cream or unsweetened plant-based milk if coconut milk isn't preferred.
  3. To use an Instant Pot: Sauté the onions, then the garlic and ginger using the sauté feature. Add the spices and stir. Turn off the sauté mode, add the lentils, tomatoes, coconut milk, and broth, then seal and cook on high pressure for 10 minutes. Perform a quick release, add lemon juice, and stir in spinach until wilted.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 258
  • Total Fat: 13 g
  • Total Carbohydrate: 28 g
  • Protein: 11 g