Name: Quick & Easy Red Lentil Dahl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, chopped small; 5 cloves garlic, minced; 1 tablespoon fresh ginger, peeled and grated; 1 tablespoon garam masala; 1 teaspoon ground turmeric; 1/2 teaspoon red pepper chili flakes; 1 1/2 cups dried red lentils; 14 ounce can diced tomatoes; 13.5 ounce can full fat coconut milk; 3 cups vegetable broth; 1 teaspoon salt, or to taste; Half a lemon, juiced; 3-4 cups baby spinach; 4 cups cooked brown or white rice; Vegan Naan

Jump to Recipe· 4.9 from 21 reviews

If you’re looking for a comforting dish that’s both wholesome and fuss-free, you’ve just stumbled upon a gem. This Quick & Easy Red Lentil Dahl Recipe truly hits the spot when you want something hearty, packed with flavor, and ready in under 30 minutes. I swear, it’s become one of my go-to meals on busy weeknights or whenever I crave something cozy yet nourishing.

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Why This Recipe Works

Speed and Simplicity: Uses pantry staples and cooks quickly for a no-fuss meal.
Layered Flavors: The combination of spices, ginger, and garlic builds rich taste without overwhelming complexity.
Creamy Texture: Coconut milk gives it indulgent creaminess while keeping it dairy-free.
Flexible Ingredients: Easy to adapt for dietary needs and to whatever you have on hand.

Quick & Easy Red Lentil Dahl, red lentil dahl recipe, fast vegetarian dinner, healthy lentil stew, simple vegan comfort food - A close-up view of a rich, thick lentil stew inside a white pan, showing a dense, creamy texture with visible small yellow lentils mixed with bits of green herbs and pieces of red bell pepper scattered throughout. The stew has a shiny, slightly oily surface, hinting it is freshly cooked with a mix of smooth and chunky parts. A spoon is partially dipped into the stew, lifting a generous scoop, highlighting the thick consistency and hearty mixture of ingredients, all set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Quick & Easy Red Lentil Dahl Recipe revolves around a handful of simple ingredients that pack powerful punch. Each ingredient brings its own magic, whether it’s the creamy coconut milk or the earthy lentils that soak up all those warm spices perfectly.

Quick & Easy Red Lentil Dahl, red lentil dahl recipe, fast vegetarian dinner, healthy lentil stew, simple vegan comfort food - Flat lay of bright orange dried red lentils spilling slightly from a rustic burlap, a cluster of fresh, vibrant green baby spinach leaves with delicate veins, a halved lemon showing its juicy, pale yellow interior, plump red diced tomatoes glistening with natural moisture, a whole yellow onion with papery skin alongside finely chopped onion pieces, fresh garlic cloves with smooth white skins and some peeled, thin strips of pale beige fresh ginger root with its rough texture, scattered warm brown garam masala powder and vivid golden turmeric powder forming soft piles, and small red chili flakes adding a pop of color, all beautifully arranged with natural spacing and slight overlaps, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Olive oil: A good base for sautéing and building flavor.
Yellow onion: Adds sweetness and depth once softened.
Garlic: Essential for that punch of savory aroma.
Fresh ginger: Gives a bright, zesty kick that lifts the dish.
Garam masala: The star spice blend providing warmth and complexity.
Turmeric: For earthy notes and that beautiful golden color.
Red pepper chili flakes: Adds subtle heat that you can dial up or down.
Dried red lentils: Cook quickly and turn silky soft, the heart of the dish.
Canned diced tomatoes: Bring acidity and sweetness to balance the creaminess.
Full-fat coconut milk: Makes the dahl luxuriously creamy and dairy-free.
Vegetable broth: Adds savory umami and thins the dahl to just the right consistency.
Salt: Enhances and balances all the other flavors.
Lemon juice: A splash at the end brightens everything beautifully.
Baby spinach: A fresh, nutritious green that wilts into the dahl effortlessly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This recipe has lots of room for your personal touch! I love adding more chili flakes when I’m in the mood for some heat, but you can absolutely keep it mild. Spinach is my favorite leafy green addition, but kale or swiss chard would work beautifully too. Never hesitate to adjust seasonings as you go — that’s the secret to making it your own.

Spicier version: Once, I doubled the chili flakes and added a diced jalapeño for a real kick—and loved how it warmed me up on a chilly evening.
Protein boost: Adding cubed tofu or chickpeas before simmering is a great way to make this dahl even heartier.
Dairy alternative: If you can’t do coconut, cashew cream blends in nicely for silky texture and mild sweetness.

Step-by-Step: How I Make Quick & Easy Red Lentil Dahl Recipe

Step 1: Sauté Onions, Garlic & Ginger Until Fragrant

Start by heating the olive oil in a large pot over medium heat. Toss in the finely chopped yellow onion and cook for about 5 minutes, stirring often, until they’re soft and golden. Then add the minced garlic and grated ginger, cooking about 1 more minute until everything smells incredible. This base layer is where your dahl builds all its inviting aroma and depth, so don’t rush it!

Step 2: Toast the Spices to Release Their Flavors

Sprinkle in the garam masala, turmeric, and red pepper flakes. Stir it into the onion mixture, adding a couple tablespoons of water if it feels dry—this helps the spices bloom and prevents burning. You’ll instantly notice the kitchen filling up with those warm, cozy scents.

Step 3: Combine Lentils, Tomatoes, Coconut Milk & Broth

Now add the dried red lentils, canned diced tomatoes with their juices, creamy coconut milk, and vegetable broth. Stir everything well and crank the heat to high until the mixture comes to a boil. Once boiling, reduce it to a gentle simmer, cover partially, and let it cook for about 15 minutes. Stir occasionally to make sure the lentils soften evenly and the flavors meld.

Step 4: Finish with Lemon and Spinach for Brightness & Freshness

Squeeze in fresh lemon juice—you’ll thank me for the brightness it lends—and stir in baby spinach leaves until they’re just wilted. Season with salt to your liking; I typically use about a teaspoon, but taste as you go. Serve hot, ideally alongside fluffy brown or white rice and warm vegan naan for the full experience.

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Pro Tips for Making Quick & Easy Red Lentil Dahl Recipe

Don’t Rush the Onion Step: Taking time to properly soften onions adds sweetness that balances the spices perfectly.
Keep an Eye on Lentils: Stir occasionally to avoid sticking and check tenderness so you get that silky texture without mushiness.
Adjust Liquids as You Cook: Lentils absorb a lot, so if it thickens too much, splash in more broth or water for your preferred consistency.
Add Spinach Last: It wilts quickly and brightens the color—adding it too early can make the dahl look dull and overcooked.

How to Serve Quick & Easy Red Lentil Dahl Recipe

Quick & Easy Red Lentil Dahl, red lentil dahl recipe, fast vegetarian dinner, healthy lentil stew, simple vegan comfort food - A white bowl holds two main layers: on the left side, there is plain white rice with a soft, fluffy texture; on the right, there is a thick yellow-orange lentil stew topped with white creamy sauce drizzled diagonally, scattered small red chili flakes, and tiny green herbs. In the front bottom left corner of the bowl, fresh green cilantro leaves add color contrast. A silver spoon rests inside the bowl on the right side, slightly submerged in the lentil stew. The bowl is on a surface with a white marbled texture, with some flatbread partially visible in the background and a small brown bowl containing orange powder out of focus in the upper right. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top my dahl with a few fresh cilantro leaves and a sprinkle of toasted cumin seeds for an extra flavor boost. A dollop of cooling vegan yogurt or a squeeze of extra lemon on the side never hurts either—trust me, it takes this humble bowl to the next level.

Side Dishes

This dahl shines served over steamed brown or white rice alongside warm vegan naan bread—perfect for scooping and soaking up all that saucy goodness. Occasionally, I’ll add a side of lightly roasted cauliflower or cucumber salad for a refreshing crunch.

Creative Ways to Present

For special occasions, I like to serve this dahl in individual bowls garnished with edible flowers or finely chopped herbs, alongside small chutney dishes for a colorful, elevated spread. Layered in glass jars with rice for a grab-and-go lunch option is another fun twist I’ve recently started doing.

Make Ahead and Storage

Storing Leftovers

Leftover dahl stores beautifully in an airtight container in the fridge for up to 4 days. I usually portion it into single servings, making it super convenient for quick lunches or dinners. When reheating, just give it a gentle stir and add a splash of water or broth if it’s thickened too much.

Freezing

This recipe freezes like a charm. After cooling, I pop it into freezer-safe containers in portioned sizes. It reheats well straight from frozen in a pot over low heat, adding a bit of liquid to loosen it up. It’s a real lifesaver for busy days when cooking from scratch feels impossible.

Reheating

I prefer reheating dahl gently on the stovetop with a splash of water or broth to keep it creamy and avoid drying out. Alternatively, the microwave works fine—just cover loosely and stir halfway through heating to ensure even warmth.

FAQs

Can I make this Quick & Easy Red Lentil Dahl Recipe in an Instant Pot?

Absolutely! Use the sauté function to cook the onions, garlic, and ginger first, then add the spices and give them a quick stir. Add lentils, tomatoes, coconut milk, and broth, seal the lid, and cook on high pressure for 10 minutes. Quick release and stir in lemon juice and spinach at the end. It’s a real time saver, and the flavors meld beautifully!
Can I substitute coconut milk?

Yes, you can! While full-fat coconut milk adds creaminess and subtle sweetness, I’ve also used cashew cream with wonderful results. Unsweetened almond, soy, or cashew milk will work too, but the dahl won’t be as rich. Just adjust seasoning accordingly.
How spicy is this dahl, and can I make it milder?

This recipe has a gentle warmth from chili flakes, which is easy to adjust. If you prefer milder flavors, simply reduce or omit the chili flakes. It still delivers plenty of flavor from the garam masala and turmeric without too much heat.
What can I serve with red lentil dahl to make a full meal?

Brown or white rice and vegan naan bread are classic accompaniments that round out the meal perfectly. For extra veggies, consider roasted cauliflower, sautéed greens, or a refreshing cucumber salad to brighten the plate.

Final Thoughts

This Quick & Easy Red Lentil Dahl Recipe is one of those dishes that feels like a warm hug after a long day. It’s nourishing, straightforward, and you can customize it to fit whatever mood or ingredients you have on hand. I genuinely believe once you try it, it’ll become just as essential in your kitchen as it is in mine. So grab your pot, and let’s get cooking – your new favorite weeknight meal awaits!