This post may contain affiliate links. Please read our disclosure policy.
This Red Lentil Dal recipe is a quick, easy and healthy weeknight meal. This plant based recipe uses pantry staples, perfect for making on a night you don’t know what to make for dinner.
What is Dal?
Dal (sometimes also spelled daal or dahl) refers to pulses such as lentils, beans or peas. There are a variety of types of dal, although here we are using split red lentils, known as Masoor Dal in India. In some ways, calling this recipe “Lentil Dal” is a bit redundant, kind of like saying “chai tea“.
This recipe uses red lentils, aromatics, spices and coconut milk to create a rich and flavorful dal in a short amount of time. Some people might call this a lentil stew or curry.
Is Red Lentil Dal Healthy?
Red lentils are an inexpensive source of protein, fiber and iron. They are also very quick cooking, making them a great option for quick and healthy plant based dinners. This Red lentil dal is also vegan friendly, and can be totally plant based when using vegetable broth.
I first started making red lentil dal when I was using the 101 Before One Cookbook to start feeding my baby solid foods. I was surprised to realize he LOVES this recipe! I’m thrilled my baby is loving this healthy recipe, plus I like that it is really easy to make on a busy night.
What to serve with Red Lentil Dal?
I like to serve this with rice and some naan bread. It would also be great with a side of roasted vegetables, like cauliflower or sweet potatoes. You can also use the dal itself as a side dish for a main course, such as beef or chicken.
More Plant Based Recipes
Red Lentil Dal
- 2 tbsp Avocado oil Or other high heat oil, such as coconut oil or canola oil
- 1 tbsp ginger root grated
- 1 cup onion diced
- 3 garlic cloves finely minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 cup red lentils rinsed
- 1 cup broth low sodium vegetable or chicken broth
- 13.6 oz coconut milk 1 can, full fat (not coconut beverage).
- salt to taste
- Heat oil in a large skillet over medium high heat. Add onion, ginger, garlic, salt and spices. Sauté for five minutes, until onion is starting to soften and spices are fragrant.
- Add broth and stir, scraping up anything stuck to the bottom of the pan.
- Add lentils and coconut milk, bring to a boil. Reduce heat and simmer for 20-25 minutes until lentils are soft. Taste and add more salt if needed.
Nutrition information is automatically calculated, so should only be used as an approximation.