Indulge in the rich flavors of our Vegan Red Lentil Dahl infused with creamy coconut milk! This easy-to-follow recipe guarantees a satisfying and nutritious meal that's perfect for vegans and non-vegans alike. Enjoy the aromatic blend of spices and the comforting goodness of red lentils, all expertly combined to create a delectable and wholesome dish.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from We Made This Vegan.
This post contains affiliate links and I may receive a small commission if you visit a link and buy something. Purchasing via an affiliate link doesn't cost you any extra, and I only recommend products and services I trust. I may have been sent products featured here as a gift or paid to include them in coverage. Thank you for supporting this blog.
Jump to:
I love a warming curry recipe and a vegan red lentil dahl is my go to for something nutritious and tasty. This indian dal recipe hits all the spots, it's easy to make, packed with protein and flavour and you can serve it so many ways. You can make it as spicy as you want to by increasing the spices so it's easy to adjust to specific tastes.
What I love most is that you can make this all in one saucepan and it is ready within half an hour so it's a great recipe for a healthy midweek dinner. I'd recommend making a big batch and keeping some for the next day or freezing some for later. It really is the best recipe!
Ingredients
You will need...
- olive oil, vegetable oil or coconut oil
- white onion (chopped)
- garlic cloves (minced)
- fresh ginger (grated)
- garam masala
- ground turmeric
- chilli flakes
- dried red lentils
- carrot (cubed)
- sweet potato (cubed)
- tinned chopped tomatoes
- vegetable stock
- tinned coconut milk
- lemon (for the juice)
For the exact quantities please see the recipe card below.
Red lentils are the main ingredient in this recipe and one of my favourite sources of vegan protein, largely because they are so easy to add to dishes and they are quick to cook. They have 24.6 grams of protein per 100g which makes them a really fantastic source of protein and they are also cholesterol free, high in fibre and low in fat and salt.
Also in this simple recipe you have ginger and garlic, both of which have wonderful medicinal properties. Garlic is antioxidant and ginger is anti- inflammatory, amongst other benefits. Turmeric is also a great ingredient and I always try to add it to meals where I can. It is another anti-inflammatory and antioxidant and can help with depression and arthritis.
The sweet potato and carrots add some vegetable goodness and make sure that a serving of this counts as two of your five a day. They also make this dahl nice and sweet so it is perfect as a family friendly meal.
Instructions
- Add the olive oil to a large saucepan or large pot and cook the onions for five minutes until translucent.
- Add the minced ginger and garlic and cook for another minute, stirring all the time.
- Add the turmeric, garam masala and chilli flakes and stir to combine. Add a little of the vegetable stock if it starts to stick to the pan.
- Add the chopped sweet potato and carrot and cook for another five minutes.
- Add the chopped tomatoes, coconut milk, the rest of the vegetable stock and dried red lentils and mix well.
- Bring to the boil and simmer for 15 minutes until the lentils and vegetables are soft. Stir occasionally to make sure it doesn't stick to the pan.
- Add the lemon juice and sea salt to taste.
- Serve with rice or naan bread. Enjoy!
📖 Recipe
Vegan Red Lentil Dahl With Coconut Milk
- Total Time: 40 minutes
- Yield: 10 1x
- Diet: Vegan
Description
Indulge in the rich flavors of our Vegan Red Lentil Dahl infused with creamy coconut milk! This easy-to-follow recipe guarantees a satisfying and nutritious meal that's perfect for vegans and non-vegans alike. Enjoy the aromatic blend of spices and the comforting goodness of red lentils, all expertly combined to create a delectable and wholesome dish.
Ingredients
- 1 Tbsp olive oil
- 1 white onion (chopped)
- 5 garlic cloves (minced)
- 1 Tbsp fresh ginger (grated)
- 1 Tbsp garam masala
- 1 tsp turmeric
- ½ tsp chilli flakes
- 285 g dried red lentils
- 1 carrot (cubed)
- 1 small sweet potato (cubed)
- 1 400g tins of chopped tomatoes
- 700 ml vegetable stock
- 1 400g tin of coconut milk
- ½ lemon (juiced)
- salt (to taste)
Instructions
- Add the olive oil to a large saucepan and cook the onions for five minutes until translucent.
- Add the minced ginger and garlic and cook for another minute, stirring all the time.
- Add the turmeric, garam masala and chilli flakes and stir to combine. Add a little of the vegetable stock if it starts to stick to the pan.
- Add the chopped sweet potato and carrot and cook for another five minutes.
- Add the chopped tomatoes, coconut milk, the rest of the vegetable stock and dried red lentils and mix well.
- Bring to the boil and simmer for 15 minutes until the lentils and vegetables are soft. Stir occasionally to make sure it doesn't stick to the pan.
- Add the lemon juice and sea salt to taste.
- Serve with rice or naan bread. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Hob
- Cuisine: Indian
Make ahead tips
You can make this indian red lentil dahl ahead of time and keep it in the fridge for 3 days before serving. You can also freeze it and defrost it overnight in the fridge before heating it up the next day. It's the perfect midweek meal as it is quick to cook and you can enjoy the leftovers on another day of the week.
What to serve with vegan red lentil dahl with coconut milk
ou can enjoy this dish as a side dish in it's own right, or as a small main on it's own or this Vegan Red Lentil Dahl also pairs well with a variety of side dishes that complement its flavors and textures. Here are some delicious options to consider serving alongside the dahl:
- Steamed Rice: Serve the dahl with fluffy steamed basmati rice or jasmine rice. The mildness of the rice helps balance the spiciness of the dahl and provides a perfect base for soaking up the flavorful sauce.
- Naan Bread: Enjoy the dahl with freshly baked or store-bought vegan naan bread. Naan's soft and pillowy texture is perfect for scooping up the dahl and savoring every bit of the aromatic sauce.
- Chapati/Roti: Similar to naan, chapati or roti, which are Indian flatbreads, go wonderfully with dahl. They are light and make for a great alternative to rice.
- Pita Bread: For a Middle Eastern twist, serve the dahl with warm pita bread. Its slightly chewy texture complements the creamy dahl excellently.
- Quinoa: If you're looking for a protein-rich and gluten-free option, serve the dahl with fluffy quinoa. Quinoa's nutty flavor complements the dahl nicely.
- Cauliflower Rice: For a low-carb alternative, cauliflower rice is a fantastic choice. It's light and absorbs the dahl's flavors well.
- Side Salad: Balance out the meal with a refreshing side salad. A simple mix of fresh greens, cucumber, cherry tomatoes, and a light vinaigrette dressing can work wonders.
- Pickles or Chutney: Add some tanginess and zing to the meal with a side of traditional Indian pickles or chutneys. Mango chutney or lime pickle are particularly delightful options.
- Roasted Vegetables: Roasted or grilled vegetables like eggplant, bell peppers, or sweet potatoes can add a delicious touch to the meal and enhance its nutritional value.
- Cucumber Raita: Prepare a cooling cucumber raita by mixing grated cucumber and vegan yogurt. It helps balance the spiciness of the dahl and adds a creamy element.
Feel free to mix and match these side dishes based on your preferences and the ingredients you have available. The versatility of Vegan Red Lentil Dahl allows you to create a satisfying and well-rounded meal that suits your taste and dietary needs. Enjoy!
Variations and Substitutions
- Vegetables: While the original recipe uses onions and tomatoes, feel free to add other vegetables like spinach, kale, carrots, bell peppers, or zucchini to enhance the nutritional value and flavor.
- Spices: You can adjust the spice level to suit your taste preferences. Add more or less chili flakes or add fresh green chilies if you like it spicier. You could also add crushed cumin seeds, curry powder or ground mustard seeds to mix up the flavour a little.
- Coconut Milk: If you're not a fan of coconut milk or want a lighter version, you can use light coconut milk, almond milk, soy milk, or cashew milk as a substitute. Keep in mind that the flavor will change slightly with different milk alternatives.
- Lentils: While red lentils are traditional for dahl, you can experiment with other types of lentils like green lentils, brown lentils or yellow lentils. Keep in mind that cooking times may vary.
- Sweet Potatoes: For a twist, you can use butternut squash instead of sweet potato to the dahl for a touch of sweetness and added texture.
- Creaminess: To make the dahl even creamier, you can stir in some coconut cream or vegan yogurt just before serving.
- Toppings: Sprinkle some toasted coconut flakes, fresh cilantro (fresh coriander), chopped nuts (like almonds or cashews), or fried onions on top to add a delightful crunch and visual appeal.
- Citrus: No lemon juice? Try a squeeze of lime juice at the end to brighten up the flavours and add a tangy twist.
- Oil-Free: If you prefer an oil-free version, you can sauté the onions and spices with a splash of water or vegetable broth instead of oil.
FAQs
How long does this dahl keep for?
This meal will keep well in the fridge in an airtight container for up to 4 days or it can also be frozen (see below).
Can I freeze leftover Vegan Red Lentil Dahl?
Yes, you can freeze leftover Vegan Red Lentil Dahl! Freezing is a great way to preserve the dahl for later use and reduce food waste. Here's how you can do it:
Cool the Dahl: Allow the leftover dahl to cool down to room temperature before freezing. This helps prevent condensation and ice crystals from forming in the container.
Use Airtight Containers: Transfer the cooled dahl into airtight containers or freezer-safe resealable bags. Make sure to leave some space at the top of the container as the dahl might expand when frozen.
Label and Date: It's essential to label each container or bag with the name and date, so you can easily identify the contents and know how long it's been frozen.
Freeze Flat: If using resealable bags, try to lay them flat in the freezer. This allows for easier storage and quicker thawing when you decide to use the dahl.
Freeze Quickly: Place the containers in the coldest part of your freezer, and try to freeze them as quickly as possible to maintain the best texture and flavor.
Thawing and Reheating: When you're ready to use the frozen dahl, transfer it to the refrigerator to thaw overnight. Once thawed, you can reheat it on the stovetop over low to medium heat. You may need to add a splash of water or vegetable broth to adjust the consistency, as dahl tends to thicken when frozen.
Stir and Adjust: As the dahl is reheated, give it a good stir to ensure even heating. Taste and adjust the seasonings if needed before serving.
It's important to note that while freezing will preserve the dahl, the texture of lentils can change slightly upon thawing and reheating. The taste and overall quality should still be quite good, making it a convenient option for meal prep or saving leftovers for future meals.
Is this recipe gluten free?
The Vegan Red Lentil Dahl can be gluten-free, but it depends on the specific ingredients used in the recipe. Red lentils themselves are naturally gluten-free, so that's not a concern. However, it's essential to check the other components and any additional seasonings or thickeners that might be included in the recipe.
Here are some potential sources of gluten to watch out for:
Spices and Seasonings: Some pre-packaged spice blends or seasonings may contain hidden gluten. Always read the labels to ensure they are gluten-free.
Broth or Stock: If using store-bought vegetable broth or stock, check the label for gluten-containing ingredients or opt for certified gluten-free varieties.
Add-ins: Be cautious of any add-ins or toppings that might contain gluten. For example, if you're serving the dahl with bread or flatbreads, make sure they are gluten-free.
To ensure your Vegan Red Lentil Dahl is gluten-free, it's best to use certified gluten-free ingredients and check all labels carefully. If you're following a gluten-free diet due to celiac disease or gluten sensitivity, cross-contamination is also essential to consider. Be sure to prepare the dahl in a clean and gluten-free environment, using separate utensils and equipment to avoid any accidental gluten exposure.
Can I make this recipe in the slow cooker or instant pot?
You could make this in the instant pot, although I don' think it warrants it given the short cooking time. However if you used lentils with a longer cooking time it might be worth using it and adjusting the cook time on the instant pot - you would need to experiment with this a little. You can definitely make this recipe in a slow cooker or crock pot, just add all the ingredient, stir and cook on high for 4 hours or 6 hours on low heat.
Shop this post
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → If you liked this vegan red lentil dahl with coconut milk recipe share it with your friends or Pin it for later. You can also share a photo on Instagram, tag it with the hashtag #wemadethisvegan and I will share it - I love to see people making my recipes!
You might also like these vegan recipes...
-
Creamy Vegan Pasta Primavera Recipe
-
Vegan Creamy Pesto Pasta Recipe (with broccoli)
-
Easy Vegan Greek Pasta Salad Recipe
-
20 Of The Best Easy Vegan Creamy Pasta Recipes
Alina Davies says
This is a staple recipe in our house - tasty and full of protein. I like to serve it with pitta bread.