Simple Red Lentil Dhal
Warm, comforting, and packed with aromatic spices, this Simple Red Lentil Dhal is a quick and flavorful dish perfect for busy weeknights or a cozy dinner. Made with tender red lentils simmered in a creamy coconut milk base and infused with classic Indian spices like turmeric, cumin, and coriander, this vegan dhal is as satisfying as it is nutritious. A fragrant tempering of mustard seeds, garlic, and ginger elevates the dish, while fresh cilantro and a splash of lemon juice add a bright, zesty finish. Ready in just 40 minutes with minimal prep, this one-pot recipe is ideal for serving with fluffy steamed rice, warm naan, or enjoying on its own as a wholesome, protein-packed meal. Whether you're seeking a plant-based dinner or an introduction to Indian cuisine, this dhal delivers bold, comforting flavors with ease.
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Recipe Information
Ingredients
- 1 cup red lentils
- 3 cups water
- 1 cup coconut milk
- 1 medium (finely chopped) onion
- 3 (minced) garlic cloves
- 1 tablespoon (grated) ginger
- 2 medium (diced) tomatoes
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon chili powder
- 1 teaspoon (or to taste) salt
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 2 tablespoons (chopped, for garnish) fresh cilantro
- 1 teaspoon lemon juice
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
Heat the vegetable oil in a large pot over medium heat. Add mustard seeds and cook until they begin to pop, about 30 seconds.
Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1 minute, until fragrant.
Add the diced tomatoes, ground turmeric, cumin, coriander, and chili powder. Cook for another 3 minutes, stirring occasionally, until the tomatoes soften and the spices are well blended.
Add the rinsed red lentils, water, and salt to the pot. Stir well to combine.
Bring the mixture to a boil, then lower the heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally to prevent sticking, until the lentils are soft and the dhal has thickened.
Pour in the coconut milk and stir well. Simmer for an additional 5 minutes to allow the flavors to meld together.
Stir in the lemon juice and adjust the seasoning with more salt if needed.
Remove from heat and garnish with fresh chopped cilantro before serving.
Serve warm with steamed rice, naan, or as a standalone hearty dish.
Nutrition Facts
Calories |
270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 8.5 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 788 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
