Creamy Red Lentil Dahl

This creamy red lentil dahl is perfect for weeknights. It's easy to make 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.

This vegan red lentil dahl has become a weeknight favorite.

My husband 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.

How to make creamy red lentil dahl

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 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 creamy lentil 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.

What to serve with the red lentil dahl?

I love to serve my lentil dahl with roasted carrots like these harissa 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.