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

Food Banjo

  • Home
  • Recipes
  • Air Fryer
  • About
menu icon
go to homepage
  • Recipes
  • Air Fryer
  • About
search icon
Homepage link
  • Recipes
  • Air Fryer
  • About
×

Home » Dinner

Weeknight Vegan Red Lentil Dahl

Published: Mar 1, 2022 · Last Updated: Oct 4, 2022 by Aimee - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Share with others!

  • Share
  • Tweet
Jump to Recipe - Print Recipe

This vegan red lentil dahl is perfect for weeknights. It's easy to make, creamy, and extremely flavorful. You can top with carrots and fresh herbs, or just eat as is! This recipe is made with coconut milk for an extra-creamy lentil dahl.

Red lentil dal topped with carrots, cilantro, and feta.

My husband often requests vegan meals in our house. He loves them. And this vegan red lentil dahl has become a weeknight favorite.

He loves it because it's super-filling. I love it because it's easy to make. We both love it because it's delicious and flavorful. It's got the perfect amount of spice to give it a little kick, while being mellowed out with the creamy coconut milk.

What is dahl?

Dahl (also spelled dhal, daal, and dal) is a dish made with lentils (or pulses) and they are cooked until they become a thick soup.

I love using split lentils to make dahl, because they cook much more quickly and are perfect for a weeknight dinner. It can have a lot of the same spices as a curry, but is more soupy in consistency.

What type of lentils to use:

Red split lentils are what you'll want to use in this vegan dahl recipe. The lentils cook quickly and almost take on a creamy texture once cooked. If you use a different type of lentil the cooking time will be much longer and you won't get the same consistency.

Dry red lentils in a bowl.

Ingredients:

  • Split red lentils
  • Vegetable stock
  • Garam masala - if you have a hard time finding this, you can easily make your own spice blend.
  • Turmeric (ground)
  • Curry powder
  • Coconut milk - the kind that comes in a can
  • Salt and pepper

Optional ingredients:

  • Lime (optional)
  • Feta (vegan, if desired. Also optional)
  • Carrots (optional)
  • Fresh herbs, like cilantro, parsley, or dill (optional)

How to make:

Rinse your lentils until water is clear. This can be done using a strainer or in a bowl with water.

Lentils in a strainer.

Add lentils, spices, and vegetable stock to a large skillet.

Adding spices to lentils.

Simmer for 20 minutes until lentils are softened.

Red lentils cooked in a skillet.

Add coconut milk and stir to combine. Simmer for another 5 minutes.

Lentils with coconut milk.

Plate, and then top the red lentil dahl as desired.

Red lentil dal topped with carrots, cilantro, and feta.

What to serve with the red lentil dahl?

I love to serve my lentil dahl with roasted carrots, some feta (or vegan feta, for a vegan version), limes, and fresh herbs like cilantro or parsley. Dill would also be a great option.

Red lentil dal topped with carrots, cilantro, and feta.

Vegan Red Lentil Dahl

Recipe by Aimee
This vegan red lentil dahl is perfect for weeknights. It's easy to make, creamy, and extremely flavorful. You can top with carrots and fresh herbs, or just eat as is! This recipe is made with coconut milk for an extra-creamy lentil dahl.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine American, Indian
Servings 2
Calories 488 kcal

Ingredients
  

  • 1 cup red split lentils
  • 3 cups vegetable stock
  • ½ teaspoon garam masala
  • ½ teaspoon curry powder
  • ¼ teaspoon ground turmeric
  • ½ teaspoon salt
  • ⅔ cup coconut milk canned

Instructions
 

  • Pick out any stones from the lentils, and then rinse.
  • To a large skillet, add lentils, vegetable stock, and spices. Simmer over medium heat for 20 minutes, or until lentils have softened.
  • Add the coconut milk and stir to combine. Simmer for another 5 minutes, stirring occasionally.
  • Season with salt and pepper to taste.
  • (Optional) Serve with lime, roasted carrots, and feta, if desired.

Notes

Note that in this recipe you will want to use the type of coconut milk that comes in a can. The kind that comes in a carton has a different consistency, and would not work well in this dish.
This recipe does not use the full can of coconut milk, if you use a 15 or 13 oz can, so reserve the rest of the coconut milk for use in another dish,

Nutrition

Calories: 488kcalCarbohydrates: 61gProtein: 25gFat: 17gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2007mgPotassium: 1039mgFiber: 28gSugar: 5gVitamin A: 791IUVitamin C: 5mgCalcium: 67mgIron: 10mg

Nutrition values are based on an online calculator and are estimates. Please verify using your own data.

Tried this recipe?Tag @foodbanjo on Instagram and share your photos!
« Peanut Butter Dates with Coconut
Substitutes for Sundried Tomatoes »

Share with others!

  • Share
  • Tweet

Reader Interactions

Leave a Reply Cancel reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello!

foodbanjo-authors
Hi! I'm Aimee, and I'm so glad you stopped by! I love sharing easy recipes that are flavorful and delicious.
Read more about Food Banjo!

Join the Email List!

Sign up for recipes & learn about what's going on with us!

(Check your spam box... just in case!)

Healthy Eats

zucchini galette from the side

Zucchini Galette

Whole30 Tomato Chicken Pasta with Zucchini Noodles

Bolognese sauce served on top of spaghetti squash

Whole30 Bolognese with Spaghetti Squash

Red lentil dal topped with carrots, cilantro, and feta.

Weeknight Vegan Red Lentil Dahl

Ways to Elevate a Smoothie

sheet pan farro bowl

Vegan Sheet Pan Farro Bowl

kale salad with apples and cheese

Tuscan Kale Salad with Apples and Cheddar Cheese

Turmeric chicken and asparagus in a skillet.

Turmeric Black Pepper Chicken with Asparagus

Soup Favorites

tuscan chicken soup with a spoon

Tuscan Chicken Soup

Roasted Butternut Squash Soup - Dairy-Free

chickpea and tomato stew with bread

One-Pot Chickpea and Tomato Stew

Lemon orzo soup topped with shrimp.

Lemon Orzo Soup with Shrimp

Footer

↑ back to top

About

  • About Us
  • Privacy Policy
  • Nutrition Disclaimer

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Food Banjo