Vegan Red Lentil Dahl

Creamy and extra flavourful, this vegan red lentil dahl is a delicious dish that's very easy to make with very little hands-on time. The dahl is rich in protein and is the perfect recipe to try on a busy weeknight when all you want is a bowl of hearty, comforting food.

This vegan red lentil dahl is super easy to make, and it only requires staple ingredients, so you can whip it up without even having to go shopping. It's not only simple and delicious, but also budget-friendly, so you can't go wrong with it.

I have tried various vegan dahl recipes over the years, but this is hands down the best dahl I've ever tasted. It may be because I perfected the combination of spices and tweaked the quantities over the years to obtain just the right consistency, but this red lentil dahl with coconut milk is something I cook very often, and absolutely everyone loves it.

What is the difference between dahl and curry?

Dahl, also spelled Dahl or Daal, is a staple dish in India and unlike curry, it has a more soupy consistency. Both dishes are made with a mix of various spices for extra flavour, but dahl typically includes lentils or split pulses that contribute to the stew-like texture.

The term dahl is not just the name of the dish, but also the Indian term for dried, split pulses that don't need to be soaked before cooking.

What do you need to make red lentil coconut dahl?

Coconut oil - It's technically possible to make this an oil-free dahl by sauteing the garlic, ginger and green chilli in water, but using coconut oil will result in a much flavourful dahl.

Garlic, ginger and green chilli pepper - Use fresh ingredients here instead of garlic and ginger paste and jarred green chilli as it makes a real difference in taste.

Spices - You can tweak the spices to your liking, especially if you want the dahl to be extra hot. You can add some cayenne pepper and turmeric if you like.

Red lentils - You don't need to soak the red lentils before making this coconut dahl, but don't forget to give them a rinse to get rid of any debris.

Coconut milk - Full-fat coconut milk is best for this recipe because it will make your dahl extra creamy. If you make it with low-fat coconut milk, it won't be easy to get the right texture.

How do you make it?

• Heat the coconut oil in a large and deep pan over medium heat, then add the garlic, ginger and green chilli pepper. Cook for 2 minutes, stirring frequently and making sure the garlic doesn't burn.
• Stir in the curry powder, garam masala, ground coriander and ground cumin and cook for another minute, tossing frequently.

• Pour in the vegetable stock and then add the red lentils and chopped tomatoes. Stir to combine, bring to a boil, then lower the heat. Cover the pot with a lid and simmer for 20-25 minutes, stirring occasionally to prevent the lentils from sticking to the bottom.
• Stir in the coconut milk and lemon juice and season to taste. Continue to cook without a lid for 5 minutes or until the sauce has thickened to your liking. Keep in mind that the dahl will continue to thicken as it cools down.
• Finally, turn off the heat, stir in the coriander and add some extra lemon juice if you like. Serve with rice or naan bread, garnished with extra coriander and lemon juice.

Storage and freezing tips

If you have some leftovers, you can store them for 3-5 days in an airtight container in the fridge. This coconut and lentil dahl is also perfect for batch cooking, as it freezes well for up to 3 months.

If you liked this vegan red lentil dahl, here are some more ideas:

Aubergine Coconut Curry with Peanut Butter

Creamy Chana Masala

Vegan Tofu Massaman Curry

Easy Chickpea Tikka Masala

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