lentil dal

This delicious red lentil dal is high in protein, perfectly spiced and highly flavorful. It's also ready in 30 minutes, perfect for easy weeknight meals.

Red Lentil Dal

Tbsp Olive Oil

Medium Onion (chopped)

Tbsp Crushed Garlic

tsp Minced Ginger

tsp Turmeric

tsp Coriander Powder

tsp Cinnamon

tsp Curry Powder (Mild

(400 grams) Dried Red Lentils

(720 milliliters) Vegetable Stock

(14 ounces 400 milliliters) Coconut Milk*

Tbsp Coconut Sugar*

Salt and Pepper to taste

Basmati Rice

Poppadoms

Cilantro

Add the olive oil to a pot along with the chopped onions, crushed garlic and minced ginger and sauté until the onions are softened.

Add the turmeric, coriander powder, cinnamon, curry powder and red lentils and sauté the lentils in the spices briefly and then add the canned chopped tomato, vegetable stock and coconut milk.

Bring it to a simmer and then turn down the heat and cover the pot and leave to simmer, checking it and stirring regularly, until the lentils are cooked. Keep an eye out as they cook fast*.

Add in some coconut sugar (for flavor balance) and salt and pepper to taste.

Serve with basmati rice and fresh chopped cilantro with some poppadoms on the side (optional). 

Everytime I make this I'm surprised by how good it is, because it's so easy to make. Great recipe! Thank you.

Love this recipe! I make it in bulk and it freezes well too. Great with plain or Greek yogurt as a side. I also sometimes serve it with fresh spinach. 

Does anyone know how many grams or cups each serving size it??

Yummy! I was in the mood for coconut so I made this dish plus I made your Bounty Bars which the ingredients required coconut also. I am in love with both recipes.

This recipe is one of our favorite ones. So tasty, flavored and easy to prepare. Thank you Alison for one more excellent suggestion. Isabelle

Love this recipe just made it again 3 nights ago. Yum...my!!

Using this flavourful recipe for supper tomorrow night.   It's just sooo good!   I don't know if it's necessary but I soak the lentils the night before which makes it even easier..

I made this last night and we all LOVED it!  It's so easy and fast, and is so delicious!  Thank you for sharing this recipe-it is officially one of our regulars

This has been the best red lentil dish I have ever eaten! Absolutely delicious and super easy to prepare. I added some cayenne pepper on top of all the spices listed in the recipe and it just took it to another level (if you like your food a bit more spicy). It is definitely a top top dish and I will be going back to it. Thank you so much for this recipe!

I just love scrolling through the pictures on your website when thinking what to cook for dinner. This Dahl was loved by all family members including my 5year old fussy eater. Gorgeous and packed with flavour !
I only had 200g of lentils ,so added a tin of chickpeas and a bag of spinach- soooo good! Thank you Alison

I have wanted to make this recipe for a while and I was not disappointed. I had 100g short of red lentils so used a tin of chick peas to compensate. It was delicious and enjoyed by all my family. Definitely a winner and will be a regular on our autumn and winter menu.  We had rice as an accompaniment and also some lightly toasted soda bread.

I made this for the first time! Really good and delicious with basmati rice and naan! I forgot that lentils cook fast so I had a bit of my lentils burnt but overall it was easy and quick to make. Perfect meal prep as well!

I made this a couple of weeks ago and it was super easy and tasted delicious. It also froze very well. Will make again tomorrow. Thx so much x

I made this last Sunday and have had the leftovers for lunch the last two days. It’s absolutely delicious.  This is one of those meals that is even better the next day. I served it with homemade naan.

Spinach Lentil Dal- an Indian lentil recipe with a flavorful spinach sauce that is full of flavor and nutrients and that can be made in 30 minutes. Serve with Basmati Rice, and naan bread!

Spinach Lentil Dal 

ghee

onion, diced

garlic, rough chopped

ginger,

medium jalapeno, finely chopped (or serrano)

black mustard seeds

cumin seeds

garam masala

lb BABY spinach (fresh

mint leaves (optional)

water (if using fresh spinach)

—–

water

yogurt

black lentils (or aka caviar lentils, beluga lentils

salt

If cooking black lentils and basmati rice, start them first (see notes)

Make the Spinach Sauce

Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger and chilies. Saute until fragrant and golden. Add the mustard seeds, cumin seeds and garam masala and stir two minutes. Lower heat to low. Add the fresh spinach, mint and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs.

Blend Spinach Sauce

Place the wiled spinach mixture in a blender and add the 3/4 water. Pulse and few times (hold lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here.  Pour it back into the pan, set on low heat.

Combine

Mix in the yogurt, lentils and salt. Adjust salt to your liking, adding more if necessary! You want this slightly salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes.

Serve

Followed the recipe (except for almost over-toasting the spices) and the result was very flavourful. My friends were delighted I had enough to share.

Not really a fan of this dish but it was edible. With that being said this will be the first and the last time I will be making this dish.

This turned out delicious !!! Going into my favorite recipe book!

I love this, so delicious, hearty, and the sauce is such a gorgeous green color!

https://content.jwplatform.com/videos/8e6DSLmM.mp4

How to make Lentil Dal with Spinach Sauce! This version is fragrant, flavorful and packed with nutrients- think of this like Saag Paneer, but substituting black lentils instead of the cheese! Super tasty and healthy. A 30-Second video.

Emerald Dal Video (Spinach Dal)

Soulful, Comforting Red Lentil Dal with Sweet Potatoes and a flavorful "tempering oil". A quick 30 minute meal that is simple to make and full of fragrant Indian spices. Vegan!

Lentil Dal with Sweet Potatoes 

red lentils (split lentils)

tablespoons ghee, or olive oil

yellow onion, diced

grated (or minced) fresh ginger

garlic – minced

cumin seeds (or substitute ground cumin)

Garam Masala Spice

fenugreek leaves

honey

bay leaves

serrano chili pepper, (or jalapeño) slit down the side vertically (optional)

sweet potato

tomatoes,

cilantro leaves scallions

Flaked coconut- optional

ghee, or coconut oil

fennel seeds

black mustard seeds (optional, but amazing)

curry leaves (optional, but doubly amazing.)

Rinse lentils and soak in a bowl of water.

In a large heavy bottom pot or Dutch over, heat oil over medium high heat.

Saute onion for 2-3 minutes, stirring, then add ginger. Saute two more minutes, then add garlic and turn heat to medium. Add spices, salt, bay leaves and chili. Stir for another minute letting spices toast, then add honey, and sweet potatoes.

Strain lentils and add to the pot, along with water and tomatoes. Give a stir, bring to boil, cover, and turn heat down, and let gently simmer, about 15 minutes. After 15 minutes, uncover and check consistency, If watery, continue to simmer uncovered until it reduces and becomes thicker.

Adjust salt,

adding more to your taste, keeping in mind you want this to be slightly salty if serving over rice.

Make tempering oil to drizzle over top:  heat oil or ghee over medium high heat, add seeds and curry leaves and swirl or stir until you hear popping, about 30- 45 seconds. Turn heat off. Spoon it over the dal, after plating it up.

Serve with toasted naan bread, or basmati rice, garnishing with cilantro and flaked coconut.

Such a great dish! Absolutely dahliscious. So  quick and easy to make with ability to use whole spices and just some chopping. The tempered oil gives it a real restaurant quality.
Thanks for the recipe!

One of my go-to recipes, true comfort food.

Thank you so much for sharing this recipe! It is delicious!

This recipe is just fabulous and so amazingly easy.   My taste buds are doing a happy dance!  Thank you!!

Such a delicious dish! Definitely a keeper. Thank you!

This was so delicious!  Run the cooktop fan, or the remaining cooking odors will linger.

This dish is easy to make and delicious!! It has become a family favorite. Good idea to make extra. It’s even better the second day.

Outstanding! Simple and delicious. Perfect for a chilly late fall supper.

Creamy lentil green curry prepared in 1 pot! Easy, quick, healthy, and incredibly flavorful. Serve with rice of choice for a hearty, wholesome, plant-based meal.

1-Pot Lentil Green Curry

Tbsp coconut oil*

chili

ginger

shallot ((thinly sliced))

garlic ((minced // ~1.5 Tbsp as original recipe is written))

Tbsp Green Curry Paste (DIY or store-bought)

light coconut milk* ((canned is best))

tsp turmeric

tsp curry powder (store-bought

black pepper

green lentils* ((well rinsed and drained))

tsp coconut aminos

sugar

cayenne pepper ((optional //

lemon juice

white or brown rice or cauliflower rice

cilantro

Lemon or lime wedges

Heat a large pot over medium heat. Once hot, add coconut oil, green chili (optional), ginger, shallot, and garlic. Sauté for 3-4 minutes, stirring occasionally. Reduce heat if browning too quickly.

Add curry paste and stir to coat. Sauté for another 2-3 minutes. Then add coconut milk, turmeric, curry powder, salt, and pepper. Stir to combine.

Bring to a simmer over medium heat. Once simmering, add the lentils, coconut aminos (or tamari), and coconut sugar (or maple syrup), cayenne pepper (optional), and stir.

Bring the mixture back to a simmer, and then reduce heat to low or medium-low and continue gently simmering for 15-20 minutes or until lentils are tender. Add lemon juice and stir again.

Once the lentils are tender, taste and adjust flavor as needed, adding more lemon juice for acidity, cayenne for heat (optional), curry powder or paste for more intense curry flavor, salt for saltiness, or coconut sugar or maple syrup for sweetness. The curry should be equally tangy and salty with a hint of sweetness and spice.

Serve as is or over rice of choice (I love white or brown rice, but it&#039;s also delicious over cauliflower rice). Garnish with lemon or lime wedges and cilantro (optional).

Store leftovers in the refrigerator up to 4-5 days or in the freezer for 1 month.

This easy yellow lentil dal recipe makes a savory, well-spiced dinner meal that’s perfect for any night of the week. Made with yellow lentils, fresh ginger, turmeric, coriander, and cumin, this mild dal recipe is one the whole family will love.

Easy Yellow Dal Recipe

vegetable oil

onion

garlic

Tablespoon of grated fresh ginger

coriander

cumin

turmeric

yellow lentils

veggie broth

rice,

In a large pan over medium-high heat, heat the oil. Add the onions and saute until the onions become tender and translucent.

Add garlic, ginger, and spices and cool for 30 seconds, making sure nothing burns.

Add lentils and broth and cook covered until lentils are soft, about 30 minutes. Stir occasionally.

Serve over rice.

I love this simple recipe. I sometimes add a small amount of tomato product (e.g., paste, sauce, or once, V8), or blend in a bag of frozen butternut squash for an added vegetable in the base.

Perfection! My little one also enjoyed it.

Simple and delicious dinner! Everyone in the house loves this dish!

Such a comforting dish to have on a cool night. It's also great for leftovers. Superb!

I love Daal is definitely a comfort meal for me! I love to add curry chickpeas on the side with rice. Interesting to see a different way of making it, compared to how I learned. Love to try out this variation.

I've been on a lentil craze lately and this really hit the spot. So good!

Lentil Dal (Masoor Dal or Lentil Curry) is a delicious, flavor-packed vegan stew that&#x27;s naturally gluten-free, high in fiber and protein, low in fat and calories, and super quick and easy to prepare.

If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me!

Red Lentil Dal {Quick, Easy, Vegan}

(190 grams) red lentils, rinsed

Salt

yellow onion (1 medium onion)

red bell pepper, chopped (seeds and stem removed)

jalapeño, minced (stem and seeds removed)

tomato paste

garlic cloves,

cinnamon

cardamom

paprika

lemon juice lemon

Basmati Rice,

Place the rinsed lentils, 3 cups of water,...

Place the rinsed lentils, 3 cups of water, and 1/2 tsp salt in a saucepan. Set over medium heat, bring to a simmer, and cook until the lentils are tender, 20-30 minutes.

While the lentils cook, add the oil and...

While the lentils cook, add the oil and diced onion to a skillet and set over medium heat. Cook, stirring frequently, until the onion is soft and translucent.

Add the chopped red pepper and diced jalapeño...

Add the chopped red pepper and diced jalapeño and cook for an additional 3-4 minutes, stirring frequently.

Add the tomato paste, minced garlic, ginger, cumin,...

Add the tomato paste, minced garlic, ginger, cumin, cinnamon, turmeric, cardamom, paprika, and about 3/4 tsp salt. Cook, stirring constantly, for 2 minutes. Remove from the heat.

Once the lentils are cooked, stir in the...

Once the lentils are cooked, stir in the spiced onion mixture. Cook over medium heat for 5-10 minutes to let the flavors blend. Add more water if necessary to keep the dal the consistency of a thick stew.

Add about 1 tbsp of lemon juice, taste,...

Add about 1 tbsp of lemon juice, taste, and add more if you like.

Serve over cooked basmati rice. Top with chopped...

Serve over cooked basmati rice. Top with chopped fresh cilantro and serve wtih additional lemon slices. Dal is also delicious topped with a dollop of plain, unsweetened yogurt.

Chicken lentil curry made with chicken thighs, diced tomatoes, coconut milk, lentils, garlic, ginger, garam masala, turmeric, fresh lime juice and cilantro, all served over fluffy Jasmine rice.

Chicken Lentil Curry

olive oil

onion,

garlic,

½ tablespoons garam masala

red pepper flakes

green lentils

½ pounds boneless skinless chicken thighs

tomatoes tomatoes

full fat coconut milk

unsalted chicken stock

lime

cilantro,

Jasmine rice (for serving)

Heat the olive oil in a Dutch oven or braising pan to medium heat. Add the onion and sauté 4-5 minutes or until the onions are slightly soft.

Add the garlic, ginger, garam masala, turmeric, salt, black pepper and crushed red peppers and sauté 30-60 seconds or until fragrant.

Top 7 lentil dal recipes from across the web

The most viewed lentil dal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Red Lentil Dal

Spinach Lentil Dal

Lentil Dal with Sweet Potatoes

1-Pot Lentil Green Curry

Easy Yellow Dal Recipe

Red Lentil Dal {Quick, Easy, Vegan}

Chicken Lentil Curry

Top 7 lentil dal recipes from across the web

The most viewed lentil dal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red Lentil Dal

Spinach Lentil Dal

Lentil Dal with Sweet Potatoes

1-Pot Lentil Green Curry

Easy Yellow Dal Recipe

Red Lentil Dal {Quick, Easy, Vegan}

Chicken Lentil Curry

The most viewed lentil dal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine