Vegan Red Lentil Dahl with Coconut Milk - Running on Real Food (2024)

About the Recipe

This lentil dahl recipe is inspired by the popular Indian dish and features red lentils, aromatic spices and coconut milk.

Lentil dahl is a thick stew that can be served on its own or with rice. It’s even better with naan bread for dipping and soaking up the coconut curry sauce.

Despite its simple ingredients, it’s a wonderfully flavorful recipe that’s perfect for a weeknight dinner or meal prep.

For a similar easy recipe, this Coconut Sweet Potato Red Lentil Curry is really nice. For more Indian recipes, this Creamy Vegan Vegetable Korma, Curried Tofu and Potato Cauliflower Curry are all delicious.

Recipe Highlights

• Vegan and gluten-free.
• Hundreds of 5-star reviews.
• Can be made oil-free.
• Minimal ingredients.
• One pot recipe.
• Ready in 40 minutes.
• Great for meal prep.
• Freezer-friendly.
• 19 grams of protein per serving.

Ingredient Notes

• Oil: The recipe calls for coconut oil but any cooking oil like olive oil or avocado oil is a suitable substitute. For an oil-free recipe, omit the oil and use 1-2 tbsp water or broth.
• Onion: White or yellow onion is suitable.
• Garlic & Ginger: Use fresh garlic and ginger.
• Lentils: Use dry whole red lentils.
• Coconut Milk: You can use full-fat or light coconut milk. Use full-fat for a quick and creamy curry or light coconut milk to reduce the fat and calorie content.
• Liquid: Vegetable broth is recommended but water works too. Broth will add more flavor to the final dish.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Variations & Additions

This recipe is very forgiving and flexible. I usually add carrot, celery and spinach but pretty much any extra veggies work or you can even add rice, chickpeas or quinoa.

• Add Greens: You can stir in a couple handfuls of fresh spinach, collarg greens or finely chopped kale at the end for added nutrition.
• Additional Protein: Try serving with baked tofu or tempeh.
• More Veggies: If you want to add additional veggies, I’d recommend adding celery, diced carrots, cauliflower or bell peppers at the same time as the onions. You can also add veggies like diced butternut squash, zucchini or sweet potatoes.
• Soup: To make this closer to a soup, add an additional 2 cups of vegetable broth, or try this Vegan Mulligatawny Soup Recipe or Curried Lentil Soup.
• Chickpeas: For more bulk, fiber and nutrition, stir in 1 can of chickpeas near the end of cooking.
• Heat: The dahl is not overly spicy but you can cmit or reduce the red pepper flakes if you’re sensitive to spice, or feel free to add a little more if you really want some kick! One diced jalapeno or cayenne pepper work as an alternative to red chili flakes.
• To make this recipe oil-free: Omit the coconut oil and saute the onion, garlic and ginger in water or broth.
• Lemon or Lime: Some enjoy dahl with some fresh lime or lemon juice. You can stir a squeeze of lemon or lime juice in at the end or serve with lemon or lime wedges.

Step 1. Cook the onions, garlic and ginger in the coconut oil for 6-7 minutes over medium heat in a large pot, Dutch oven or large saucepan, stirring often.

Step 2. Add the spices, coconut milk, dried lentils and broth or water. Give it a good stir to combine the ingredients and scrape any bits from the bottom of the pan.

Step 3. Simmer over low to medium heat for 20-30 minutes until it’s thick and creamy and the lentils are tender.

Step 4. Serve right away topped with fresh cilantro, on its own or over rice or quinoa. Lentil dahl pairs nicely with fresh pita, naan or roti.

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