This red lentil dal recipe is thick, creamy, and full of Indian spices. The ultimate vegan comfort food, made in one pot using pantry staples, and ready in 40 minutes! Gluten-free, vegan, and meal prep friendly.
When it comes to comfort food, you can’t go wrong with a bowl of crockpot chicken noodle soup, a bowl of white chicken chili, or a big bowl of red lentil dal served with rice and naan bread!
This protein-packed vegan red lentil dal recipe is so creamy, rich, and delicious. It’s packed with warming spices and flavor, making it the ultimate nourishing and vegan comfort food. Cook it up on the stovetop in one pot in just 40 minutes, or pressure cook using our Instant Pot dal recipe!
It's packed with plant-based protein and works great for both meal prep and easy weeknight dinners. Portion out leftovers for easy reheat meals, or freeze for later. This recipe is gluten-free, vegan, and made with healthy, wholesome ingredients that you likely already have on hand in your pantry.
Reasons You’ll Love This Recipe
- It’s bursting with flavors from the curry powder, garam masala, turmeric and other spices
- It’s so nourishing and wholesome - the ultimate healthy vegan comfort food
- it's made in just one pot, with ingredients easily found in North America
- it's vegan, gluten-free, dairy-free, and meal prep friendly
Recipe Video
Watch the video below to see how this easy red lentil dal recipe comes together (it's so simple!) You can find more of my recipe videos on my YouTube channel.
What Is Dal
Dal is an Indian soup made from split pulses (lentils, peas or beans), and varies greatly by region. I was introduced to it when I visited Nepal, and it was love at first bite: rich, thick, and full of spices!
While there are a million ways to cook it, we wanted to share our method, which is simple and made with pantry staples that are easy to find in North America. For a truly authentic version, check out Manali's Dal Tadka.
ingredient notes
- red lentils- which are cost effective, shelf stable, and a staple in our pantry
- Spices - curry powder, turmeric, garam masala, cumin, ground coriander and salt
- Aromatics - finely chopped onion, minced garlic and finely grated ginger
- tomatoes- one 15 oz can (juices included)
- stock- vegetable stock for vegetarians, homemade bone broth if you are not. Using stock infuses even more flavor into the lentils as they cook!
Step By Step Directions
Sautée
Heat oil in a medium-sized pot over medium heat. Add the onion, and cook for 5-7 minutes, until soft.
Make a space in the onion and add the minced garlic and ginger. Add a bit of extra oil if needed. Cook for 1 minute, stirring occasionally.
add spices
Add all the spices: curry powder, cumin, coriander, garam masala, turmeric and salt. Stir to coat onions and cook for 1-2 minutes, until spices are fragrant. Be careful not to burn: stir occasionally and keep an eye on them.
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Combine
Add around 1 cup of stock, and use a spatula to scrape all the bits off the bottom of the pan. Add the rest of the stock, the lentils, and diced tomatoes.
Simmer
Stir, cover, bring to a simmer, then cook (covered), for 30 minutes. You will want to stir occasionally to prevent anything from sticking to the bottom of the pan.
Serve
Serve with rice and naan bread.
Tips for Building Layers Of Flavor
There are two very important steps for building flavors in this dal recipe:
- sautéeing our aromatics- we start by sautéeing an onion, and then add in garlic and ginger at the end so they don't burn
- sautéeing our spices- this is key to building flavor in this dal recipe! Toasting your spices for a few minutes really helps to enhance the flavors
FAQ
Traditionally, dal is made with many different types of split pulses, however this recipe was specifically developed for red lentils and has not been tested with other types.
Yes, you can! See our recipe for Instant Pot dal for the details on how to cook this in the Instant Pot.
This recipe is not spicy at all and is kid-friendly; we used a medium curry powder. You could make it spicy by adding in a chile when you add the stock; alternatively, you could play around with cayenne to add some spice (not traditional, but I find it easier to control spice levels with cayenne versus fresh chiles.
YES! It freeze/thaws great and can be stored in the freezer for up to 3 months. Here are two ways you could freeze your dal.
• portion out with rice and freeze in these 2 cup meal prep containers
• freeze big batches in these reusable plastic freezer jars
Storage + Meal Prep
Red lentil dal stores great, and works well for meal prep! Here are a few options for storing and reheating:
- Fridge - portion out red lentil dal with rice into 2 cup meal prep containers. Store in the fridge in airtight containers for up to 4 days.
- Freezer - portion into reusable plastic freezer jars. Freeze for up to 3 months.
- Thaw - thaw completely in the fridge.
- Reheat - reheat until steaming hot in the microwave. Enjoy!
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Easy Red Lentil Dal
Ingredients
- 1 tablespoon olive oil or ghee
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoons ginger minced
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon salt
- 3 cups stock
- 1 ½ cups red lentils
- 15 oz can of diced tomatoes including juices
Instructions
- Sautée - Heat oil in a medium sized pot over medium heat. Add the onion, and cook for 5-7 minutes, until soft.Make a space in the onion and add the minced garlic and ginger. Add a bit of extra oil if needed. Cook for 1 minute, stirring occasionally.
- Add Spices - Add all the spices: curry powder, cumin, coriander, garam masala, turmeric and salt. Stir to coat onions and cook for 1-2 minutes, until spices are fragrant. Be careful not to burn: stir occasionally and keep an eye on them.
- Combine - Add around 1 cup of stock, and use a spatula to scrape all the bits off the bottom of the pan. Add the rest of the stock, the lentils and diced tomatoes.
- Simmer - Stir, cover, bring to a simmer, then cook (covered), for 30 minutes. You will want to stir occasionally to prevent anything from sticking to the bottom of the pan.
- Serve - Serve with rice and naan bread.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Tips:
- Fridge - portion out with rice into 2 cup meal prep containers. Store in the fridge in airtight containers for up to 4 days.
- Freezer - portion into reusable plastic freezer jars. Freeze for up to 3 months.
- Thaw - thaw completely in the fridge.
- Reheat - reheat until steaming hot in the microwave. Enjoy!
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Kaitlyn says
So yummy! I made this tonight for dinner- this is the 3rd Daal recipe I’ve tried and this is the BEST one! We loved it so much! And I love that there’s extras so we both have lunch for tomorrow. I do not add the curry powder to daal, just because we don’t like it, but it is just as yummy without it! Thank you!
Denise Bustard says
Oh YAY! I'm so happy to hear this, Kaitlyn! Thank you so much for taking the time to come back and leave a review, I really appreciate it!
Cheryl says
Looking guard to making this bit could you tell me how much 1 cup is please?
Denise Bustard says
Hi Cheryl! 250 mL. Hope you enjoy!
Jessie says
I'm curious, what are the ingredients in the curry powder you're using in the recipe? Because like 90% of the curry powder I use are the other spices you listed as separate ingredients. Is there something special in yours?
Denise Bustard says
Hi Jessie, I use McKormick curry powder which contains: Coriander, Fenugreek, Turmeric, Cumin, Black Pepper, Bay Leaves, Celery Seed, Nutmeg, Clove, Onion, Ginger and Red Pepper. So there are overlapping ingredients. I enjoy the combination of curry powder, cumin, ground coriander and garam masala, after many years of experimenting I find they just work well together with the ratios in this recipe.
Malin says
Just tried this recipe and it tastes super yummy and is a great comfort food. Did everything as it says in the recipe except I used an immersion blender to make it thicker.
Absolutly love this.
Love from germany,
Malin
Denise Bustard says
Hi Malin, I'm so happy to hear you enjoyed the recipe. Great idea with the immersion blender! Thank you for coming back to leave a review, I really appreciate it!
Scarlet says
I can use split yellow lentils?
Denise Bustard says
Hi Scarlet! Dal is made with all types of lentils, however this particular recipe has only been tested with red lentils. You might need to alter the liquid ratios and increase the cook time. Let me know if you give it a try!
Michele says
I have been making this at least once every week or two since I found this recipe a few months ago! I'm always sure to keep the necessary ingredients on hand. It is a real crowd pleaser in our home and I don't think we will ever get sick of it! We also love your Hearty Lentil soup! Keep the good recipes coming!!
PS - I like to add about 1/8-1/4 teaspoon of cayenne to kick everything up a notch and it's just perfect!
Denise Bustard says
Hi Michele! I am so happy to hear you've enjoyed this recipe so much! Thanks so much for taking the time to come back and leave a review. I have another lentil recipe coming towards the end of 2020! Stay tuned 🙂
Emma Turpin says
I made this with some slight variations (I added potato as one reviewer questioned + 1 extra cup of stock) and used an immersion blender to thicken it up. This recipe is to die for - like all that I have tried from this site!!! Thanks so much for offering something a little different and always delicious!
Denise Bustard says
Hi Emma! I'm glad to hear this recipe was a success for you, and that you've been enjoying the recipes on my site...that makes me so happy to hear! Thanks for taking the time to come back and leave a review with your modifications, that's really helpful for me and other readers.
Karen says
So good! Really loved the recipe. I might add a bit more spice next time, but otherwise wouldn't change a thing.
Denise Bustard says
Hi Karen! So happy to hear you enjoyed. Thanks for taking the time to come back and leave a review 🙂
Esther says
Thanks for recipe..but do I soak the lentils before.? I want to make today
Denise Bustard says
Hi Esther! It's not necessary for this recipe. I hope you enjoy!
Jessica says
This recipe is easy and tastes incredible!! Thank you!!
Denise Bustard says
Hi Jessica, I'm so happy to hear you enjoyed! Thank you so much for taking the time to come back and leave a review 🙂
Jamie says
Do you think adding a diced potato would work too?
Denise Bustard says
Hi Jamie! I've never tried. If you give it a try, let us know how it goes!
Shiv Rana RCM says
very nice
Susan says
Made this recipe today and LOVE it. So easy to make and so flavorful!
Denise says
I'm so happy to hear this, Susan! Thank you so much for coming back to leave a review 🙂
Judy says
Why red lentils ? Are there any other kind ?
Denise says
Hi Judy, this recipe specifically requires red lentils, as other lentils may require different amounts of liquid and a longer cook time.
Nathan says
Made this tonight for dinner. So delicious. Will be adding this recipe to my meal prep rotations. well done.
Denise says
Hi Nathan! I'm so happy to hear this! Thanks so much for taking time out of your day to leave a review 🙂
Karen says
I've tried quite a few different Dahl recipes, and this one is now at the top of my list. Easy to throw together in one pot, and so tastey! Great comfort food.
Denise says
I'm so happy to hear this, Karen! Thanks so much for reporting back 🙂
DeannaS says
This recipe is delicious and spiced right. Thank you !! I used 1 orange pepper and 1 tomato I had and it turned out so well n the crock pit.
Denise says
Hi Deanna! I'm so happy to hear that you enjoyed it, and that's great that it worked for you in the crock pot. Do you mind telling me the time/temp you used? Thanks so much for reporting back!
Beverly Deardurff says
What's garam masala? I shop at Kroger's or The Country Variety Store. I like to shop for my spices at The Country Variety Store because I can purchase them in small quantities. It's operated by the Amish. I know dry spices have a short life span.
Denise says
Hi Beverly! Garam masala is an Indian spice blend, and you should be able to find it in the spice aisle of most grocery stores. I don't know your grocery store as I'm located in Canada. Here's a link to homemade garam masala if you want to make your own.
Lisa says
I’m having a difficult time finding dry red lentils but have found canned. Do you think those could be used and just reduce the cooking time?
Denise says
Hi Lisa! For this recipe, you do need the dried lentils unfortunately. Pre-cooked lentils would need an entirely different recipe (would have to change liquids, spice ratios etc)
Renee says
Do you need to soak the lentils?
Denise says
Hi Renee, nope, no soaking for this recipe 🙂