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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.

A white bowl with red lentil dahl, white rice, and naan bread.

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.

Ingredients for red lentil dal - diced onions, broth, red lentils, coconut milk, ginger, garlic, spices (turmeric, coriander, cumin.)

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.

A large saute pan will cooked red lentil dal, garnished with coconut milk and parsley, with a side of naan bread.

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.

Two white bowls with lentil dal, white rice and naan.

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Red Lentil Dal

Prep 5 minutes
Cook 25 minutes
Servings 5 Servings


  • 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.


Adapted from the 101 Before One Cookbook


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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