This simple vegan red lentil dal is a flavorful one-pot meal that comes together in under 20 minutes. Serve with quinoa or rice, and save the leftovers for meal prep!
Whether you work full time, are a full-time student, or just have those days when life gets in the way, it can be hard to get a healthy meal on the table seven days a week. Even people who enjoy cooking don’t have time to cook every single day! Having a fully stocked freezer with meals at the ready can be a game-changer.
This vegan red lentil dal is one of the best options for those busy days when you don’t have an hour—or even half an hour!—to cook dinner from scratch. Not only is it quick, but it's also inexpensive and freezes beautifully.
Oh, and I also have to mention that dal is one of those magical recipes that tastes even better after a day or two in the fridge. Win!
What Is Dal?
Dal 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 in the region, 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.
If you enjoy my red lentil dal recipe, try this one next: Easy Chana Dal with Coconut Quinoa Flatbreads
What You’ll Need
We're using red lentils are as our base, then simmering them in coconut milk and water for extra creaminess, and spicing it up with a simple spice blend.
- Water
- Red lentils
- Full-fat or lite coconut milk – You’ll get a richer, creamier dal with full-fat coconut milk, while lite coconut milk gives you a dal with fewer calories and less fat.
- Curry powder – The variety you use is up to you! A Madras curry powder is spicier, or you can opt for a milder curry powder which has very little heat.
- Turmeric
- Cumin
- Ginger
- Salt and pepper
What’s the Difference Between Lentils and Red Lentils?
First, brown or green lentils and red lentils have different flavors, with red lentils being more mild and other lentils having a more pronounced earthy flavor. Second, red lentils are meant to disintegrate as they cook, but other varieties of lentils stay intact. Red lentils are hulled and split, which is why they cook quickly and break up into a smooth, creamy consistency.
How to Make Red Lentil Dal
Here’s how easy it is to make this vegan red lentil dal!
Simmer the red lentils. Bring the water to a boil in a large pot or Dutch oven, then stir in the lentils and coconut milk. Return the mixture to a boil, then reduce the heat to a simmer. Cook for 10 minutes, or until the lentils are tender and starting to break apart. (Unlike brown or green lentils, you want red lentils to be soft and creamy!)
Add the spices. Stir the spices into the lentils and simmer for another 5 minutes. Remove from heat and serve.
Serving Suggestions
Dal is best served with either quinoa, rice, frozen or homemade cauliflower rice or a flatbread. (If you're going to the flatbread route, might I suggest making my quinoa pizza crust and using coconut milk instead of water?)
Meal Prep Tips
You can organize your meal prep container with the rice and dal, add in some greens and then pop it in your fridge for 3 to 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. You can stock your freezer and your fridge!
How to Store and Reheat Leftovers
As mentioned above, red lentil dal will last up to 4 days in the refrigerator when stored in an airtight container. You can reheat it in the microwave or on the stovetop over medium heat; you may need to add a splash of water or coconut milk to loosen it up a bit when reheating.
Freezing Instructions
Dal can be frozen in an airtight storage container or frozen flat in freezer bags, depending on the amount of space you have in your freezer. It will keep for up to 3 months; you can then either warm it up from frozen in the microwave or on the stovetop, or let it thaw in the fridge before reheating to cut down on the cooking time.
More Quick & Easy Dinner Ideas:
- Quinoa Stuffed Eggplant with Tahini Sauce
- Rainbow Vegetable Quinoa Stir Fry
- Vegetarian Spaghetti Squash Boats
- One-Pot Lentils + Quinoa with Spinach
- Black Bean Quinoa Fajita Bowls
- One-Pot Mediterranean Quinoa with Spinach + Chickpeas
Easy Vegan Red Lentil Dal
Ingredients
- 3 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!
Notes
Nutrition
4.5 stars: 4 for flavor as it’s not the most interesting dal I’ve made, but 5 for easy and speed for a mid-week meal.
Love this recipe. It’s delicious and so so easy to make! One of my favs.
What sauce is shown in the photo? Thanks in advance! 🙂
coconut yogurt 🙂
Is the nutritional info per serving or for the entire recipe? Thanks I’m advance!
the nutritional information is per serving 🙂
Yum! I made exactly as is but doubled. I tasted when cooked and it was a bit under spiced. I added more of everything but pepper and turmeric. I added a pinch of ground coriander seed because I like it in Indian food and it was perfect. Easy, fast,cheap, 3 out of 4 kids are happy. Will make note of my additions and make again.
Thank you so much!!
I really want to make this, but my store doesn’t really carry coconut milk often, does soy/almond milk work alright as an alternative?
Yes! Either should work!
I just made this and it was delicious! I love that it was so quick and easy and yet it had restaurant quality taste! I also appreciate the simplicity of no chopping or peeling required as is with most recipes. 5 stars!
I’m so glad to hear that!!! xox
on your vegan red lentil dal recipe, what can you substitute coconut milk for? I really don’t like the taste, but the recipe looks good. I am just going to try lentils and quinoa.
Any other milk should be fine!
This is my first time cooking lentils and OMG…this is amazing. Came together quickly, we just added some veggies on the side. So damn good.
YAY!! So so happy you liked them Emily 🙂
Made this before it was amazing and I want to make it again now but dont have red lentils…have everything else and in my cabinets I have green lentils. Should I wait til I have the red or will green work TOO???
I would wait! They’re totally different textures so you really can’t replicate without the split red lentils 🙁
I have tried many red lentil recipes and this one is by far the best – and simplest! It was also the only one where I didnt need to add any more water. I enjoyed adding a bouillon cube to the water. The pairing with arugula is perfect!
Yay!! Makes me so happy to hear that! xo
So glad you enjoyed! Love the idea of the bouillon cube!
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I also needed more water. I’m surprised the lentils aren’t covered. That may be why the liquid needs increasing.
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Should I wash the red lentils first before adding to the recipe ?
Sure!
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I always have a serving or two on hand in my freezer for busy nights! I absolutely love this recipe. I have found that adding a few tablespoons of vegetable oil or vegan butter adds a nice richness to it, but it isn’t necessary by any means!
I’m so happy you like it, Julia! Such a great idea to add the vegan butter 🙂
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If I want to use this as a meal prep how long will it last in the fridge??
At least 4 – 5 days 🙂
The adverts are hiding the instructions!
Thanks for letting me know!
hmm maybe it’s because i didn’t rinse my lentils? but mine came out a bit bitter :'(
Hmm…! They also potentially could have gone rancid if they were really old?
This was a really tasty recipe, but I am having a hard time getting the texture right. It always seems that some of the lentils don’t cook all the way or something and I end up with a grainy mixture. Any advice for getting a creamier, smoother texture? Thanks!
You could try blending it! There usually are some “chunks” — the lentils don’t entirely break down, so it will have some texture to it 🙂
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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!
So glad you enjoyed it!
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!
Yum! That sounds so delicious. I’m thrilled you enjoyed it 🙂
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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.
Sounds amazing!! Love the idea of pumpkin and red lentils 🙂 I’m envisioning a new recipe soon!
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Looks amazing and super easy!
Is the nutritional information for only the Dahl?
It is, yes!!
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I needed about 2 1/2 cups of water, and I did use red lentils. Very tasty though! I’ll definitely make this again.
Thanks for sharing!
Me, too. So delicious!! The spice ratio was perfect, even with the extra water (2 1/2 cups water total). Thanks for sharing this!
Thanks for letting me know!! XO
Is it possible to sub almond milk in for the coconut milk? How would that effect cooking time?
Yep! You just won’t get the same texture or flavor 🙂 Cooking time should still be the same though!
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.
I’m so glad it worked for you!
I just prepared this, it was lovely! Subtle but full of flavours. Will make it again. Thank you for sharing your recipe! ????
Really glad you enjoyed them Anna! xo
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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!
Sure! I think those would both work really well 🙂
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!!
Oh my gosh, THANK YOU! Seriously best comment of the day <3 <3
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!
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
Half a cup of water is NOT enough! Even with the coconut milk.
Sounds like others are having the same issues – I’ll update the recipe 🙂
Can you use green lentils too ?
You could, but the texture and cooking time will be quite different!
what would be the difference in cooking time for brown lentils?
I’d say at least 30 – 40 minutes 🙂
Did you use fresh ginger for this?
I used ground, but you can use either 🙂
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What is the cream in the center of the dish in the photo?
It’s coconut yogurt!
Can this be frozen?
I froze the dalh on its own (without the quinoa and/or cauliflower rice) 🙂
That’s what I did too! 🙂
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.
So glad you enjoyed it!
I used at least 2 cups water as well. Added powdered garlic too.
Yummy, easy recipe. Thanks for posting.
So glad you enjoyed!
15 minutes? Really? I’ve never had lentils cook that fast!
Yes! Red lentils are practically instant 🙂 They’re amazing that way!
Is the water ratio correct? 1/2 Cup seems like too little… !
Not with the whole can of coconut milk (which is about 2 cups) 🙂
It was not enough liquid when I made it. Had to add more water.
Cooking time might vary, but I only used 1/2 cup and it was fine 🙂
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.
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.
Ah, I see now that the recipe was updated to reflect the need for more water.