Creamy Red Lentil Dahl (Easy One-Pot Recipe)
This Creamy Red Lentil Dahl is a comforting, nourishing one-pot meal packed with warming spices, protein-rich lentils, and a luscious creamy finish. It’s naturally gluten-free, easy to make, and perfect for weeknight dinners. Serve with rice or flatbread and finish with fresh cilantro and yoghurt for a delicious, satisfying meal.
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.
Notes
Adjust the spice level by increasing or reducing the chili powder.
If the dahl becomes too thick, add a splash of water or broth to loosen it.
This dahl keeps well in the fridge for up to 4 days and tastes even better the next day.
Serve with basmati rice, naan, or flatbread for a complete meal.