Dal-ling, you’ll love this.
Table of contents
About this Recipe
This red lentil dal is like a warm hug in a bowl—simple, nourishing, and packed with wholesome ingredients. Red lentils break down into a creamy, hearty texture, making this dish both filling and easy to digest. It’s an effortless recipe, requiring minimal chopping and just one pot, yet delivering deep, comforting flavors. The blend of spices not only enhances the taste but also offers powerful anti-inflammatory and digestion-boosting benefits. I made this because I needed something quick and nourishing that reminded me of simpler times—homemade meals full of warmth, comfort, and care. Whether you’re looking for a cozy meal on a cold day or a nutritious staple for the week, this dal will not disappoint.
Step-by-step short instructions
Ingredient Notes and Variations
Red onion: Adds a mild sweetness and depth of flavor, turning soft and aromatic when cooked down in the spices.
Sweet potato: Provides a hint of natural sweetness and a creamy texture, balancing the spices while adding fiber and vitamins.
Tomatoes: Fresh and juicy, these break down into a rich, tangy base that enhances the overall depth of the dal.
Red lentils: The star ingredient, these cook down quickly into a thick, creamy consistency, making the dal hearty and protein-packed.
Coconut milk: Brings a silky, rich texture and mild sweetness that balances the spices beautifully.
Lemon juice: A final squeeze adds the perfect touch of acidity, enhancing and balancing all the flavors.
Vegan yogurt (optional): A cooling contrast to the spices, offering a creamy tang that complements the dal beautifully.
Recipe card with notes
Simplest Red Lentil Dal
Equipment
- Deep skillet or pot - with a lid
Ingredients
- 1/2 tsp each: coriander seeds, fennel seeds
- 3-5 small bay leaves
- 1 cinnamon stick
- 1/3 tsp ginger powder
- 1/2 tsp garlic powder
- 1 tbsp tomato paste
- 1/2 tsp garam masala
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 2 tsp salt
- 1 cup red lentils (dry)
- 1 small sweet potato / large carrot
- 1 small red onion
- 3 tomatoes
- Cilantro / parsley
- 3 tbsp olive oil (frying)
- 1/2 cup coconut milk
- 1/2 cup tomato sauce
- 2 cups boiling water
- 1/2 lemon
- Vegan yoghurt (optional)
- Tortilla (optional)
- High-protein tortilla / gf tortilla / plain tortilla
- Vegan butter
Instructions
- Prep the vegetables. Peel and cube the sweet potato into 1.5 cm pieces. Finely chop the onion and cube the tomatoes.
- Crack the whole spices. Lightly crush the coriander and fennel seeds using a wide knife or mortar and pestle.
- Bloom the spices. Heat olive oil in a deep skillet over medium-high heat. Add the crushed seeds, bay leaves, and cinnamon stick. Fry for 1 minute until fragrant.
- Add ground spices. Stir in all the remaining spices except salt, allowing them to toast and combine with the oil.
- Sauté the onion. Add the chopped onion, stirring until it’s well coated in the spices and begins to soften.
- Cook the sweet potato and tomatoes. Add the sweet potato and sauté for a minute, then toss in the tomatoes and cook for another 2 minutes until they start breaking down.
- Incorporate the lentils. Stir in the tomato paste, tomato sauce, and lentils, ensuring everything is well mixed.
- Add boiling water. Pour in the hot water, cover the pot, and stir occasionally, adjusting the heat if needed.
- Season and simmer. After 10 minutes, stir in the salt and check if more water is needed.
- Remove whole spices. Once the sweet potato is soft and the lentils have thickened, fish out the bay leaves and cinnamon stick.
- Finish with coconut milk and lemon. Stir in the coconut milk, cook for one more minute, then squeeze in fresh lemon juice and remove from heat.
- Fry the tortillas. Heat a small pan with vegan butter and lightly fry the tortillas until soft and golden. Optionally, garnish them with cilantro and cut them in half.
- Serve and enjoy. Spoon the dal into bowls and serve with vegan yogurt, soft bread, or rice. Garnish with fresh cilantro.
Video
Notes
- For a spicier dal, add a pinch of chili flakes or fresh chopped chilies when sautéing the onion.
- If you prefer a thicker consistency, let the dal simmer uncovered for a few extra minutes.
- Sweet potatoes can be swapped for regular potatoes, pumpkin, or carrots for a slightly different flavor profile.
- Leftovers taste even better the next day, making this a great meal prep option.
- Serve with naan, rice, or even quinoa for a complete and balanced meal.
