• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Carbgirl

  • Home
  • Recipes
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
×
Home » Recipes » Comfort Food

March 7, 2023

Red Lentil Dal with Coconut Milk (One Pot)

Jump to Recipe Print Recipe

This vegan red lentil dal with coconut milk and spinach is comfort food at its best! I have simplified the recipe to make this flavor-packed dal easy to prepare. It’s a one pot dish and instead of a large spice-variety you’ll only need a few spices, which you’ll probably have at home anyways.

Red lentil dal vegan recipe

Coconut red lentil dal is such a satisfying lunch or dinner. It’s wholesome, flavorful, filling, healthy, naturally vegan, gluten free, creamy, and simply comforting.

Enjoyed with a bowl of rice and fluffy naan it’s one of my favorite meals ever. This coconut red lentil dal keeps well, can easily be reheated, is perfect for meal prep, and also freezes well.

vegan red lentil dal

Red lentils for quick dals

One of the advantages of red lentils, either split or whole, is that they cook up so quickly. Unlike brown and green lentils, which can take their time to soften.

I use whole red, dried lentils in this recipe with a cook time that is typically around 20 minutes. You can also use split red lentils (they are split in half), which usually cook faster. Check package instructions for the exact cooking time.

What is dal?

Dal refers mostly to lentils, that  have been cooked into a soup or stew-like consistency. Dal is a staple meal in India and kind of the national dish. Depending on the region, dals vary in color, texture, consistency, and taste.

Dal can be made thick and creamy or thin and soupy, and with any kind of lentil and a great variety of spices. It can be yellow, orange, green, or brown, made with water, broth, dairy or coconut milk. But no matter how it’s made, I’ve never tried a dal that was not tasty.

Why to pick over lentils

Bean or lentil packages often tell you to ‘pick over’ before use. To pick over lentils means to sort out any debris like rocks, dirt, or leaves. Typically, machines sift out all the debris but sometimes a plant part or a little stone goes through (read more in this article).

I never took the packaging advice to ‘pick over’ serious because the lentils looked fine to me - until I bit on a small stone when eating homemade dal. I thought I chipped a tooth and it was more than an unpleasant experience.

Ever since then, I pick over lentils and beans carefully. And guess what? Occasionally, I find a small stone or other debris. It doesn’t occur often, but I prefer to sort through lentils before indeed chipping a tooth.

How to pick over lentils

I find it easiest to pick over dry lentils before rinsing them. I do this by measuring out the lentils needed, then pouring them onto a white plate in portions. I remove anything that doesn’t look like a lentil.

Once sorted through a portion, I transfer it to a fine mesh strainer. After going through all the lentils, I rinse them thoroughly.

Recipe Red Lentil Dal

Spices in bowl
You'll need garam masala, coriander, cumin, and chili powder. Cayenne pepper is optional.

Measure out all the spices needed to have them at hand.

pan with onions and spices
When the garlic turns golden, stir in the spices.

Heat 1 tablespoon oil in a skillet or large saucepan and cook the onions over medium-high heat for 5 minutes until golden, adding more oil if the pan looks dry.

Add the garlic and ginger, and cook for another 1 minute. Then stir in the spices.

red lentil dal in the making
After adding the tomato paste and diced tomatoes, the dal looks like this.

Stir in tomato paste, diced tomatoes, and salt.

finished red lentil dal in pan
At the end of the cooking time, the dal should be creamy.

Add coconut milk, 1.5 cups (360 ml) water, and lentils. Let simmer, covered, until the lentils are soft, about 20-25 minutes. Stir occasionally and check, especially towards the end of the cooking time, to ensure there is enough liquid left. Add some water as needed.

At the end of the cooking time, the dal should be creamy. Taste and add additional salt if needed.

Bowl with dal, naan, and rice

Turn off the stove and stir in the spinach. Serve with rice and naan. Yum!

If you make this red lentil dal, be sure to leave a comment and/or give this recipe a rating! I hope that you’ll love it as much as I do!

Red lentil dal vegan recipe
Print Recipe
4.95 from 17 reviews

Click stars to rate now!

Red Lentil Dal with Coconut Milk (One Pot)

This vegan red lentil dal with coconut milk and spinach is comfort food at its best! This satisfying one-pot dish is super creamy, great to make ahead, and freezer-friendl. Enjoyed with a bowl of rice and fluffy naan it’s an all-time favorite!
Author: carbgirl.com
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Yield: 4 servings

Ingredients

  • 1.5 cups red lentils, see note (1.5 cups equals 300 g)
  • 1 tablespoon garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder (spice-blend)
  • ½ teaspoon cayenne (optional, for some heat)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, finely minced
  • 2 -inch (5 cm) thumb fresh ginger, finely minced
  • 1 tablespoon vegetable oil
  • 4 tablespoons tomato paste (4 tablespoons = 60 g)
  • 1 (14 oz/400 g) can diced tomatoes
  • 1 teaspoon salt
  • 1 (14 oz/400 ml) can coconut milk
  • 1 cup baby spinach, rinsed

For serving:

  • Basmati rice and naan

Instructions

  • Pick over lentils to make sure there are no stones and debris (explained above), then rinse thoroughly.
  • Stir together garam masala, coriander, cumin, chili powder, and cayenne if using, in a mug or small bowl.
  • Heat 1 tablespoon oil in a skillet or large saucepan and cook the onions over medium-high heat for 5 minutes until golden, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 1 minute.
  • Stir in spices, then tomato paste, diced tomatoes, and salt. Add coconut milk, 1.5 cups (360 ml) water, and lentils. Stir.
  • Bring to a boil, then let the lentils simmer, covered, until soft, about 20-25 minutes. Stir occasionally and check, especially towards the end of the cooking time, to ensure there is enough liquid left. Add some water as needed. At the end of the cooking time, the dal should be creamy. Taste and add additional salt if needed.
  • Turn off stove and stir in spinach. Serve dal with rice and naan.

Notes

Red lentils: I use whole lentils in this recipe with a cook time that is typically around 20 minutes. You can also use split red lentils, which usually cook faster. Check package instructions for cooking time.
Make ahead: The dal keeps well in a sealed container in the refrigerator for several days. Reheat in the microwave or in a pan, adding more water to loosen it if needed.
Dal as bread spread: The dal firms up when stored in the refrigerator. Straight out of the fridge, this dal makes for a perfect bread spread. Think crusty ciabatta bread or a slice of sourdough, topped with this red lentil spread. Heavenly!
Freezing instructions: Once cool, the dal can be frozen - in portions or as one batch - in a container or freezer bags. Defrost completely, ideally overnight in the fridge, before reheating in a pan over low heat, adding more water to loosen if needed.

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Anna Laura says

    March 19, 2023 at 12:48 am

    Hi,
    I always sort lentils before using them. Had a similar experience like you biting into a stone once. Horrible!!! The sorting machines are getting better though ... I only find a pepple once a year or so. But still worth the time picking over them. Will try the dal soon!

    Reply
    • Carbgirl says

      March 21, 2023 at 8:37 pm

      Hi Anna Laura,
      I totally understand. I still sometimes dream about biting into a stone 🙁 So I am also picking over the lentils very thourouly.

      Reply
  2. Beata says

    April 16, 2023 at 7:56 pm

    5 stars
    I came for the hummus and stayed for the dhal 🙂 I also love that I only needed 4 different spices for this dhal, I only had to buy cumin. Very easy to make, which is nice for a change. I served it with warm pita bread and rice.
    -Beata

    Reply
  3. Jen says

    May 23, 2023 at 4:31 pm

    5 stars
    I cooked this dal with my vegan friend. We both love it ❤️

    Reply
    • Carbgirl says

      May 25, 2023 at 7:49 am

      Hi Jen, So happy to hear that you both liked it!

      Reply
  4. Gerlinde says

    June 07, 2023 at 9:07 am

    5 stars
    Top! I loooooooove dals and this is a nice quick optionn.

    Reply
    • Carbgirl says

      June 07, 2023 at 11:56 am

      Hi Gerlinde,
      I could eat dal almonst every day. It's on repeat in our apartment. Thanks so much for the comment and rating and I hope that you will make the dal again some time!

      Reply
  5. Carmen Lentz says

    July 17, 2023 at 4:28 pm

    Oh gosh, this looks so creamy. I will make it asap.

    Reply
    • Carbgirl says

      July 18, 2023 at 6:49 am

      Hi Carmen,
      Let me know how the dal turned out if you make it! I can definitely recommend it.

      Reply
  6. Andrea says

    November 14, 2023 at 4:59 pm

    5 stars
    The dal was cooked thru within 15 minutes and was a big hit. I served it with jasmine rice and store-bought pita. Each family member loved it. thank you for this recipe.

    Reply
    • Carbgirl says

      November 15, 2023 at 1:56 pm

      Happy to hear that the dal was such a success, Andrea! Pita is a great (and quick) option, thanks for that tip!

      Reply
  7. Ang says

    October 26, 2024 at 12:46 am

    5 stars
    I used two cans of coconut milk, then added a drizzle of cream, chopped cilantro and fresh squeezed lime for garnish. Sooooo good!!! Thank you for the recipe!!

    Reply
    • Carbgirl says

      October 29, 2024 at 1:26 pm

      You had me with chopped cilantro 😉 Sounds super delicious. Thanks so much for giving the recipe a try and making it yours by adapting. And of course, for leaving a comment and rating 🙂

      Reply

Primary Sidebar

Hi, I'm Anna, self-proclaimed carb expert. This site is all about pasta, pizza, and cozy comfort food. The recipes are quick, easy, tasty, and (mostly) healthy-ish.

More about me →

Popular Recipes

  • Focaccia with tomatoes and focaccia
    Tomato Feta Focaccia (same day or overnight)
  • authentic guacamole with chips
    Perfect Guacamole (easy, creamy, satisfying)
  • Pasta alla Norma Italy
    Quick Pasta alla Norma (shortcut version, 20 minutes)
  • Burst tomato pizza
    Burst Cherry Tomato Pizza (5 ingredients)

Footer

see all recipes

↑ back to top

Newsletter

  • Subscribe for updates

About

  • About me
  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Contact

  • Contact
  • FAQ

Copyright © Carbgirl