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.
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.
- 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
- 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.
Add lentils, spices, and vegetable stock to a large skillet.
Simmer for 20 minutes until lentils are softened.
Add coconut milk and stir to combine. Simmer for another 5 minutes.
Plate, and then top the red lentil dahl as desired.
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.
Vegan Red Lentil Dahl
- 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
- 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.
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.