This is our favorite red lentil dal recipe. It’s my take on a classic Indian dish, made with red lentils and warming spices like ginger, cinnamon, and turmeric. I’ve refined this version for years, and my family always asks for it.
What is dal?
Dal (also spelled dahl or dhal) is a hearty lentil stew that’s a staple across India. It’s one of our favorite meatless meals at home — comforting, filling, and simple to prepare.
I first encountered dal on a vegan site more than a decade ago when allergies limited my options. Lentils were one of the few foods I could tolerate, and this dish quickly became a regular on our table.
I used to make it for my mom several times a week, served alongside fluffy brown rice. Over the years I adapted the recipe into a simpler, allergy-friendly version that skips common additions like tomatoes and coconut milk.
We avoid tomatoes for allergy reasons, and I already use a lot of coconut milk in other recipes. I prefer the clean, creamy flavor of pure lentils and think this recipe is perfectly balanced as written.
This dal even satisfies my husband — a big meat eater — which is proof of how filling and tasty it can be. I enjoy it with brown rice or quinoa, but our favorite pairing is Homemade Spelt Flour Naan.
Recipe notes
I usually use split red lentils for the quickest cooking time, though whole red lentils work fine too. Rinse them well before cooking.
Red Lentil Dal
Ingredients
- 1 Tablespoon coconut or olive oil
- 1 cup yellow onion chopped
- 2 garlic cloves minced
- 1 Tablespoon fresh ginger grated or minced
- 1 ½ cups red lentils rinsed well
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon turmeric
- ¼ teaspoon cardamom
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cayenne or to taste
- 1 teaspoon sea salt added at the end of cooking
- 2-3 cup water
- 1 cup dark leafy greens, such as spinach or chard
Instructions
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Heat the oil in a medium saucepan over medium heat.
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Add the chopped onion and sauté until soft, about 3–5 minutes.
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Stir in garlic and ginger and cook for about 30 seconds until fragrant.
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Add the spices (cumin through cayenne) and cook 1–2 minutes, stirring so they don’t burn.
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Add the rinsed lentils and pour in enough water to cover by about ½ inch.
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Bring to a simmer, cover, and cook for 10–15 minutes until the lentils begin to soften.
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Stir frequently to help the lentils break down and become creamy.
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If the mixture thickens too much, add more water a little at a time until you reach the desired consistency.
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The dal is done when the lentils are soft, creamy, and nearly pureed.
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Stir in the dark greens and salt to taste; cook until the greens are wilted and heated through.
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Serve hot with brown rice, quinoa, or naan.
Notes
WW SmartPoints: 5
Nutrition
If you try this recipe, please leave a star rating and a comment below to let me know how you liked it!
