Best Ever Red Lentil Dahl

Tagged in: Recipes
Best Ever Red Lentil Dahl

Looking for a cozy, immune-boosting meal that’s just as nourishing as it is satisfying? This Red Lentil Dahl is one of our all-time favorite comfort bowls — loaded with warming spices, plant-based protein, and creamy coconut milk.

It’s naturally gluten-free, vegan, and packed with fiber to keep you full and glowing from the inside out. We love serving it over fluffy basmati rice with a squeeze of lime, a sprinkle of fresh cilantro, and maybe even a few slices of jalapeño if you like a little heat. 

Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 3 large garlic cloves, minced

  • 2 tablespoons freshly grated ginger

  • 2–3 large carrots, peeled and finely diced

  • 2 teaspoons curry powder (add more if you love spice!)

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground turmeric

  • 1 1/2 cups dried red lentils, rinsed

  • 1 can (13.5 oz) full-fat coconut milk

  • 2 cups low-sodium vegetable broth (add more for thinner consistency)

  • 1/2 teaspoon sea salt + fresh cracked black pepper, to taste

  • 1 handful baby spinach, chopped

  • Cilantro, green onion, and lime wedges for garnish

  • Roasted cauliflower for garnish (optional)

Instructions

Sauté the aromatics:
Heat coconut oil in a large pot over medium heat. Add the onion and a pinch of salt, and cook for 4–5 minutes, stirring occasionally, until softened and fragrant.

Add flavor:
Stir in the garlic, ginger, and carrots. Cook another 3–4 minutes. Add curry powder, cumin, and turmeric — stir for about 1 minute until the spices bloom and smell amazing.

Simmer the dahl:
Pour in the coconut milk, red lentils, vegetable broth, and salt. Stir well, then bring to a gentle simmer. Reduce heat to medium-low, cover partially with a lid, and cook for 15–20 minutes. Stir occasionally until the lentils and carrots are tender.

Finish and serve:
Once the lentils are soft and creamy, turn off the heat and stir in the chopped spinach. Let it wilt into the dahl. Taste and adjust seasoning with salt and pepper.

Serve hot over basmati rice with a squeeze of lime, fresh cilantro, and green onion.