Easy Red Lentil Dal

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

• Instant Pot Red Lentil Soup
• Easy Coconut Chickpea Curry
• Coconut Rice
• How to make Chai Concentrate

Red Lentil Dal

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 25 minutes

Servings: 5 Servings

Calories: 450kcal

Author: Meghan McMorrow | Fox and Briar

Ingredients

• 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

Instructions

• 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.

Notes

Adapted from the 101 Before One Cookbook

Nutrition

Serving: 1serving | Calories: 450kcal | Carbohydrates: 37g | Protein: 19g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 12317mg | Potassium: 807mg | Fiber: 12g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 6mg

Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.

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