Red Lentil Dahl

A household classic and one of the most-searched vegan dinners globally. Deeply spiced, incredibly nourishing, and budget-friendly to boot. This is the recipe people come back to week after week — and you will too.

Servings: 4

Prep time: 10 mins | Cook time: 30 mins | Total: ~40 mins

INGREDIENTS

• 10.7 ounces red lentils, rinsed well

• 2 pieces onion, finely diced

• 4 pieces garlic cloves, minced

• 2 teaspoons fresh ginger, grated

• 2 tablespoons coconut oil or neutral oil

• 14.3 ounces canned diced tomatoes

• 0.8 cups coconut milk

• 2.9 cups vegetable stock

• 1.5 teaspoons ground cumin

• 1 teaspoons ground turmeric

• 1 teaspoons garam masala

• 0.5 teaspoons smoked paprika

• 1 teaspoons salt

• 1 pieces fresh coriander and lemon wedges

• 1 pieces basmati rice or naan, to serve

INSTRUCTIONS

1. Caramelise the onions: Heat 2 tablespoons coconut oil or neutral oil in a heavy pot over medium-low heat. Add 2 pieces onion, finely diced with a pinch of salt and cook slowly for 10–12 minutes, stirring occasionally, until they're deep golden and sweet. Don't rush this step — it's the flavour foundation of your dahl.

2. Add aromatics and spices: Add 4 pieces garlic cloves, minced and 2 teaspoons fresh ginger, grated to the pot and cook for 2 minutes. Then add 1.5 teaspoons ground cumin, 1 teaspoons ground turmeric, 1 teaspoons garam masala, and 0.5 teaspoons smoked paprika and stir everything for 1 minute. The spices will bloom and the smell will be extraordinary.

3. Preparing dahl: Pour in 14.3 ounces canned diced tomatoes and stir to combine. Add your rinsed 10.7 ounces red lentils, rinsed well and pour over 2.9 cups vegetable stock. Stir well, bring to a boil, then reduce to a low simmer. Cook for 20–25 minutes, stirring occasionally, until the lentils are completely soft and the dahl has thickened beautifully.

4. Finish with coconut milk: Stir in 0.8 cups coconut milk for a rich, creamy finish. Let it simmer for another 3–5 minutes. Taste and adjust seasoning with 1 teaspoons salt. The dahl should be thick enough to coat a spoon.

5. Serve and garnish: Serve over 1 pieces basmati rice or naan, to serve and squeeze a generous amount of lemon from 1 pieces fresh coriander and lemon wedges over the top. Scatter fresh coriander leaves over everything. For an extra special touch, do a quick tempering of cumin seeds in hot oil and drizzle on top.

Nutritional Info (per serving): 

Calories: ~380 | Protein: 20g | Carbs: 48g | Fat: 11g | Fibre: 14g | Iron: 7mg

💡 Tip: The secret to a great dahl is patience with the onions — cook them slowly until they're deeply golden and sweet. This builds the foundation of flavour everything else rests on.

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