Red lentil dahl is a simple, creamy lentil curry made with red lentils, warming spices, and a rich finish of coconut milk or light cream. It cooks in one pot, comes together quickly, and delivers hearty, flavorful satisfaction with minimal effort. This easy red lentil dahl works just as well for a quick weeknight dinner as it does for a relaxed, family-style meal.
This is one of my favorite lentil recipes and one I make on repeat. I often cook it as part of a wider Indian-inspired spread. Sometimes serving it with butter chicken, rice, fresh salad, and warm flatbread or naan. It’s the kind of dish that feels generous and satisfying, and it always disappears quickly.
Why I Love Making This Red Lentil Dahl
Red lentils are one of my go-to pantry staples. They cook quickly and create a naturally creamy texture without extra effort. Moreover, when combined with simple spices, they become a dish that feels rich and flavorful, while still being wholesome and balanced.
Additionally, this dish is very forgiving. You can adjust the spice level, making it milder or bolder, and choose between coconut milk or light cream, depending on what you have on hand. What’s more, it’s one of those recipes that tastes even better the next day, which makes it perfect for leftovers. In fact, I love transforming the next day’s leftovers into a delicious lentil soup by adding extra broth and adjusting the spices. Finally, I serve it with a dollop of yoghurt, fresh herbs, and slices of medium-hot red chili for a vibrant, warming finish.
Perfect as Part of an Indian-Inspired Spread
I often make this red lentil dahl as part of a wider Indian-inspired meal. For example, it pairs beautifully with butter chicken, fluffy rice, fresh salad, and warm flatbread or naan. Moreover, the creamy lentils balance richer dishes really well, helping to make the whole meal feel complete.
Additionally, if you’re cooking for guests, this is a great dish to prepare ahead of time. Simply put, just reheat gently and finish with fresh cilantro and yoghurt before serving for a fresh, vibrant touch.
If you love this red lentil dahl, be sure to explore more Vegetarian recipes for plenty of easy, flavorful meal ideas. It’s also part of a larger world of Asian-inspired dishes, so check out other recipes to bring bold spices and fresh ingredients to your table.
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Creamy Red Lentil Dahl (Easy One-Pot Recipe)
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons and cups
Ingredients
- 1-2 tbsp coconut oil or cooking oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tbsp fresh ginger minced (more to taste)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chili powder adjust to taste
- 1 tsp sweet red paprika powder
- 1 tsp garam masala or curry powder, to taste
- 1⅔ cups (300 g) dried red lentils rinsed
- 4¼ cups (1 litre) vegetable broth or chicken broth
- ½ cup (120 ml) coconut milk or light cream
- 1 can (14 oz / 400 g) chopped tomatoes
- 1 tsp salt or to taste
- ½ tsp black pepper or to taste
- 1-2 tbsp lemon juice to taste
For serving
- Fresh cilantro coriander, chopped
- Yoghurt on top, optional
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the chopped onion and cook for 5–7 minutes, until soft and translucent.
- Add the garlic and ginger and cook for 1 minute, until fragrant.
- Stir in the turmeric, coriander, cumin, chili powder, paprika, and garam masala. Cook for 30 seconds to bloom the spices.
- Add the broth, the red lentils, and chopped tomatoes. Stir well and bring to a gentle boil.
- Reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the lentils are soft and creamy.
- Stir in the coconut milk or light cream, salt, and black pepper. Simmer for another 5 minutes.
- Finish with lemon juice, adjusting seasoning to taste.
- Serve hot, topped with fresh cilantro and yoghurt if desired.
