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Creamy 1-Pot Lentil Dal

A rich and comforting vegan lentil dal made with coconut milk, warming spices, and pantry staples in one easy pot.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian-Inspired, Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dal Base
  • 1 tbsp olive oil or coconut oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp curry powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper optional
  • 1 cup red lentils rinsed
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 can full-fat coconut milk
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 lemon juiced
  • 0.25 cup fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Heat oil in a large pot over medium heat.
  2. Add diced onion and cook until soft and translucent, about 5 minutes.
  3. Stir in garlic and ginger and cook until fragrant.
  4. Add turmeric, cumin, curry powder, smoked paprika, and cayenne pepper. Stir for 30 seconds.
  5. Mix in red lentils, diced tomatoes, and vegetable broth.
  6. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are soft.
  7. Stir in coconut milk, salt, and black pepper.
  8. Simmer another 5 minutes until creamy and thickened.
  9. Finish with lemon juice and garnish with cilantro before serving.

Notes

Serve with basmati rice or naan bread. Add spinach or chickpeas for extra nutrition and texture.