Using just one pot and ready in under 20 minutes, this easy vegan red lentil dal is a flavorful, plant-powered meal! Serve with quinoa or rice, and save the leftovers for meal prep!
There's almost nothing I love more that being away for a weekend and coming back to a fully stocked freezer. Whenever I travel, I try to clean out my fridge before I leave and yet when I get home, I just can't seem to bring myself to go to the grocery store. No matter how early my arrival.
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So when there's nothing to eat for dinner and I don't want to order takeout (because let's be real, takeout isn't that healthy and I rarely eat as healthy while I'm away), my freezer comes to my rescue.
I know a ton of you are in the same boat; either you work full time, are a full-time student, or just have those days when life just gets in the way. Having a fully stocked freezer, with meals at the ready, can be a game changer.
Today's vegan red lentil dahl is one of the best options for this. Not only is it quick – only takes about 15 minutes – but it's also inexpensive and freezes beautifully.
It's one of those recipes that I'll double just so I can be sure my freezer is totally full of goodness.
Dals actually has two meanings. It's the term in India used for dried, split pulses (i.e. lentils, peas and beans), but it also refers to a variety of soups or stews made with these pulses.
These ingredients are a staple in Indian cuisine (as well as other countries like Nepal, Pakistan and Sri Lanka) because they are inexpensive and packed with nutrition. They're high in protein, and are rich in vitamins and minerals like B, iron and zinc.
And guess what? They're also crazy easy to make. Especially red lentils!
I actually rarely use red lentils in my house, but now that I have this vegan red lentil dal recipe in my arsenal, they're definitely going to become a pantry staple.
For this recipe, you'll need less than 10 ingredients, 15 minutes and one pot. I'm not sure a dinner gets easier than that!
We're using the lentils are as our base, then simmering it in a blend of coconut milk and water to make it extra flavorful and creamy, then spicing it up with a simple spice blend. Dal is best served with either quinoa, rice, cauliflower rice (which I used here) or a flatbread.
If you go the cauliflower rice route, check your supermarket because I've been seeing frozen cauliflower rice pop up more and more (and it will save you a TON of time). And if you're going to the flatbread route, might I suggest making my quinoa pizza crust and using coconut milk instead of water and curry powder? Oh my that sounds delicious!
And did I mention this also works as a meal prep meal?
You can organize your container with the rice and dal, add in some greens and then pop it in your fridge for 3 – 4 days. You'll have lunches (or dinners) ready to go and that, my friends, is where a big batch of this will really come in handy. Stock your freezer, stock your fridge and have dinner on the table in under 15 minutes.
Yep, sounds pretty idyllic to me!
Easy Vegan Red Lentil Dal
Using just one pot and ready in under 20 minutes, this easy vegan red lentil dal is a flavorful, plant-powered meal! Serve with quinoa or rice, and save the leftovers for meal prep!
Ingredients
- 1 1/2 cups water
- 2 cups dried red lentils
- 1 15 oz can of coconut milk, full-fat or light
- 1 tablespoon curry powder
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 1 teaspoon ginger
- 1/2 teaspoon salt & pepper
Instructions
- Bring water to a boil, then add lentils and coconut milk. Return mixture to a boil then reduce to simmer. Cook for 10 minutes, until the lentils have softened, then stir in spices and cook another 5.!
- Serve with quinoa, cauliflower rice, white/brown rice or flatbreads!
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Alyssa is the quinoa-obsessed girl behind Simply Quinoa. She's passionate about helping you find health, happiness and balance with wholesome recipes and lifestyle tips.
nicole says
Is the water ratio correct? 1/2 Cup seems like too little… !
Alyssa says
Not with the whole can of coconut milk (which is about 2 cups) 🙂
Carin says
It was not enough liquid when I made it. Had to add more water.
Alyssa says
Cooking time might vary, but I only used 1/2 cup and it was fine 🙂
Janis says
I too struggled with the liquid content- my liquid was completely absorbed only 4 min in. I ended up adding about a cup more water over the remaining time it took to cook to be able to soften the lentils completely. Very tasty, but next time I will just start with more liquid.
Cynthia says
To me it looks like the water amount is 1 1/2 cups, or one AND one half cups, not one single 1/2 cup.
Cynthia says
Ah, I see now that the recipe was updated to reflect the need for more water.
Jones says
15 minutes? Really? I’ve never had lentils cook that fast!
Alyssa says
Yes! Red lentils are practically instant 🙂 They’re amazing that way!
Monica E says
Really enjoyed this recipe, thank you! I’m not sure why, but I ended up needing 2.5 cups of water instead of the half cup.
Alyssa says
So glad you enjoyed it!
Connor says
I used at least 2 cups water as well. Added powdered garlic too.
Yummy, easy recipe. Thanks for posting.
Alyssa says
So glad you enjoyed!
Erin says
Can this be frozen?
Isa says
I froze the dalh on its own (without the quinoa and/or cauliflower rice) 🙂
Alyssa says
That’s what I did too! 🙂
Talia says
What is the cream in the center of the dish in the photo?
Alyssa says
It’s coconut yogurt!
John says
Did you use fresh ginger for this?
Alyssa says
I used ground, but you can use either 🙂
Janaina says
Can you use green lentils too ?
Alyssa says
You could, but the texture and cooking time will be quite different!
Christine Yeh says
what would be the difference in cooking time for brown lentils?
Alyssa says
I’d say at least 30 – 40 minutes 🙂
Kat says
Half a cup of water is NOT enough! Even with the coconut milk.
Alyssa says
Sounds like others are having the same issues – I’ll update the recipe 🙂
ESTEFANIA says
Thank you for this! I enjoyed it on a flatbread with tiny tomatoes, hummus, avocado, capers and iceberg lettuce on the side. Will have this with flatbread/ rice/ crackers for lunch/dinner or snacks all next week. Wish I could find coconut yogurt that wasn’t flavored or that wasn’t so sweet. But anyways:
Yum!
Alyssa says
Delicious! Hadn’t thought to try it as a spread! And coconut yogurt…you could try making your own! Minimalist Baker just shared a recipe (I’m going to try it soon!) 🙂 xox
Paige says
OMFG. i have no words this is INCREDIBLE. it’s so tasty!!! this is my new go to recipe when i need something fast, thank you for this!!
Alyssa says
Oh my gosh, THANK YOU! Seriously best comment of the day <3 <3
Corinne says
Hey, I would love to make this recipe but I am out two seasons. I do not have ground ginger (which I am not sad about I do not like ginger) but I do not have curry powder, I do have garam masala, is that okay to use, or do I need to go and get curry powder? Looks great!
Alyssa says
Sure! I think those would both work really well 🙂
Anna says
I just prepared this, it was lovely! Subtle but full of flavours. Will make it again. Thank you for sharing your recipe! 🙂
Alyssa says
Really glad you enjoyed them Anna! xo
Melanie says
The 1.5 cups water and can of coconut milk ended up being the perfect amount of liquid for me. I was doubtful it would really cook in 15 minutes but it totally did! This recipe is the perfect amount of tasty, quick, and easy so I’m definitely going to make it again.
Alyssa says
I’m so glad it worked for you!
Katie says
Is it possible to sub almond milk in for the coconut milk? How would that effect cooking time?
Alyssa says
Yep! You just won’t get the same texture or flavor 🙂 Cooking time should still be the same though!
Andrea says
I needed about 2 1/2 cups of water, and I did use red lentils. Very tasty though! I’ll definitely make this again.
Alyssa says
Thanks for sharing!
Stacey says
Me, too. So delicious!! The spice ratio was perfect, even with the extra water (2 1/2 cups water total). Thanks for sharing this!
Alyssa says
Thanks for letting me know!! XO
Teyjana says
Looks amazing and super easy!
Is the nutritional information for only the Dahl?
Alyssa says
It is, yes!!
Beth says
I wanted to make this but didn’t have coconut milk. I used 1 cup organic pumpkin soup and I cup almond milk. I also added 1/4 cup of quinoa since I didn’t have 2 cups red lentils. The flavor was good. I just added a little more curry.
Alyssa says
Sounds amazing!! Love the idea of pumpkin and red lentils 🙂 I’m envisioning a new recipe soon!
Abagail says
Thank you for the beautifully simple recipe! I just made this to enjoy with roasted sweet potatoes, brown rice, veggies, spinach, and hummus for the work week ahead. I always appreciate recipes like this where I can easily draw from pantry staples to make something in a snap that will satisfy me for meals to come!
Alyssa says
Yum! That sounds so delicious. I’m thrilled you enjoyed it 🙂
Valeria says
So simple to make and DELICIOUS!! the amount of liquid was perfect for me, but it did take about 30-40 min to cook. Will definitely make again!
Alyssa says
So glad you enjoyed it!