The air is getting chilly, days are getting shorter, and life is busy which means you don’t always have time to make a nourishing meal. Vegan lentil dahl to the rescue. It’s gluten free, ready in 30 minutes and excluding spices requires only 10 ingredients.
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Dal? Dahl? Dhal?! I’m still not sure which one it is so I’ll probably use a mix of all three throughout this post, forgive me! However it’s spelled, this vegan lentil dahl is an easy and cozy plant based dinner that requires only 30 of your time.
- Red lentils: Because you can’t have red lentil dahl without red lentils!
- Coconut milk, canned: To make the dahl creamy.
- Vegetable broth: To help cook the lentils.
- Red bell pepper: For a little crunch and lots of antioxidants.
- Yellow onion: For flavor. You can use other varieties of onion such as white or red, but I like the flavor of yellow.
- Fresh garlic: For more flavor.
- Olive oil: To saute the garlic and onion.
- Baby spinach and carrots: You can easily leave these out, but it adds a nice serving of veggies!
- And a whole of spices!: For lots and lots of flavor.
How to make this recipe
This recipe is not only insanely delicious, but it’s also very easy to make! Essentially all you’ll have to do is add a bunch of ingredients to a pot and forget about it! Follow these steps for the perfect dahl:
Chop the onion, mince the garlic, and add to a large pot with the olive oil.
Saute for about 5-10 minutes or until the onion is translucent.
Add in all remaining ingredients aside from the spinach and stir.
Bring the mixture to a low boil, cover, and then reduce the heat to low.
Let simmer for about 20-25 minutes, stirring occasionally to make sure it’s not sticking to the bottom of your pot.
I like dahl on the thick side, so I let it cook for at least 25 minutes, if you like it a bit more soupy, 20 minutes will be fine. Just be sure to taste it and make sure the lentils are completely cooked through.
Recipe tips, tricks, and notes:
- You can use either full fat or light coconut milk. However, be sure to use coconut milk from a can, not from a carton, to get the best results.
- Once prepared, this lentil dahl will last in the fridge for 4-5 days.
- This lentil dahl can be frozen! I like to make a double batch and keep some in the fridge and some in the freezer. It will keep in the freezer for about 2-3 months.
- I like to serve this dahl with white rice, but it is also delicious with steamed potatoes or even as is with some cilantro on top.
- Many of these ingredients, especially the lentils and spices, I buy from Thrive Market to save money. They can also be found at the grocery store or amazon.
Try these 30 minute recipes next!
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30 Minute Red Lentil Dahl
- 1.5 cups red lentils
- 1 can unsweetened coconut milk
- 3 1/2 cups vegetable broth
- 1 chopped red bell pepper
- 1 yellow onion
- 3 large cloves of garlic
- 1 tbsp olive oil
- 1 cup baby spinach
- 2 large carrots
- 1 tsp turmeric
- 2 1/2 tsp curry powder
- 1 tsp cumin
- 1/2 tsp ginger
- Juice from 1 lemon
- 1 tsp sea salt (or to taste)
- Black pepper to taste
- 1/4 tsp cayenne pepper (optional)
- Mince garlic and chop onion.
- Sauté in a large pan with the olive oil until the onion is translucent. About 5-10 minutes.
- Chop the bell pepper and carrots into small pieces. Add to the pot.
- Add remaining ingredients (aside from spinach) and bring to a boil.
- Cover and let simmer for 20-25 minutes or until it is your desired consistency.
- Add spinach during the final few minutes of cooking to let it wilt.
- Taste and adjust seasonings as desired.
- Serve hot over rice, steamed potatoes, or enjoy as is.