Green Lentil Dal Recipe

If you’re craving something warm, creamy, and wildly satisfying, this Green Lentil Dal Recipe is about to become your new weeknight hero. It’s a one-pot wonder (yes, only one pot to wash!), packed with plant-based protein, and bursting with cozy Indian-inspired spices that make your kitchen smell like your favorite neighborhood café.

And let’s be honest—after a long day of meetings, school pickups, or juggling both, we need meals that work as hard as we do. This Green Lentil Dal Recipe delivers big flavor with simple steps. No fancy techniques. No complicated ingredients. Just pure comfort in a bowl.

Grab your apron, my friend. Chef Omar is in the kitchen with you—and we’re about to turn humble lentils into something truly crave-worthy.

Why You’ll Love This Green Lentil Dal Recipe

There are a lot of lentil dishes out there, but this one hits different.

• One pot, minimal cleanup (music to every busy woman’s ears).
• Naturally vegan and dairy-free.
• Packed with fiber and protein to keep you full.
• Ready in just 40 minutes.
• Perfect for meal prep—hello, leftovers!

This isn’t just another dinner idea. It’s that dependable recipe you’ll lean on when you need something nourishing and deeply comforting.

Ingredients You’ll Need

Simple pantry staples come together in the most delicious way.

• 1 cup dry green lentils (about 190g)
• 1 tablespoon coconut oil or vegetable oil
• 1 medium onion, chopped
• 1 large carrot (about 200g), finely diced
  (You can swap in sweet potato if you want a slightly sweeter twist.)
• 3 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 1 red or green chili pepper, seeds removed and chopped
• 2 teaspoons ground cumin
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 3 cups vegetable broth
• 1 cup canned coconut milk
• Salt and black pepper to taste

Optional for serving:

• Cooked rice
• Warm naan
• Fresh parsley
• Non-dairy yogurt
• A squeeze of lime or lemon

Everything here is easy to find in a regular American grocery store. No special trip required.

Step-by-Step: How to Make This Green Lentil Dal Recipe

Let’s break it down into simple, doable steps. Even if you’ve never made dal before, you’ve got this.

1. Prep the Lentils

First, sort and rinse your green lentils. Remove any shriveled pieces or debris.

I like to soak them in lukewarm water for about 15 minutes. It helps them cook more evenly and makes them easier to digest. After soaking, drain and set aside.

Meanwhile, chop your onion, carrot, chili, garlic, and ginger.

2. Build the Flavor Base

In a large pot or saucepan, heat your coconut oil over medium heat.

Add the chopped onion and sauté for 3–4 minutes until soft and slightly golden. This is where the magic starts.

Next, stir in the chili, garlic, ginger, and carrot. Reduce the heat slightly and cook for another couple of minutes. Your kitchen will already smell amazing.

3. Add the Spices

Sprinkle in the cumin, curry powder, turmeric, and coriander.

Now here’s a little Chef Omar trick: let the spices toast in the oil for about a minute. Stir constantly. When they smell deep and fragrant, you know they’re ready.

Don’t worry if it looks intense. Once the liquid goes in, everything mellows beautifully.

4. Simmer the Dal

Add the rinsed lentils and vegetable broth.

Stir, bring everything to a gentle boil, then reduce to a simmer. Let it cook uncovered for about 15 minutes.

The lentils will begin to soften and absorb all those warm, earthy spices.

5. Make It Creamy

Pour in the canned coconut milk and stir well.

Let the dal cook for another 10–15 minutes, until the lentils are tender and the mixture thickens.

Want it extra creamy? Blend about ¼ to ⅓ of the dal using an immersion blender, then stir it back in. This creates that velvety texture without adding extra cream.

6. Final Touch

Taste and adjust with salt and black pepper.

Serve hot over fluffy rice, with warm naan on the side. Add a dollop of non-dairy yogurt and a squeeze of lime for brightness.

Dinner? Handled.

Chef Omar’s Pro Tips for the Best Green Lentil Dal Recipe

Let’s level this up just a little.

1. Don’t skip the spice bloom.
Toasting the spices in oil before adding liquid makes a huge difference in depth of flavor.

2. Control the heat.
If you’re cooking for kids or spice-sensitive eaters, reduce or skip the chili. You’ll still get loads of flavor from the curry powder and cumin.

3. Coconut milk matters.
Yes, you can use soy cream or oat cream. But coconut milk gives this Green Lentil Dal Recipe that rich, silky body that feels like comfort food in its coziest form.

4. It thickens overnight.
Leftovers will be thicker the next day. Just add a splash of broth or water when reheating.

And if your dal looks a little “too thick” at first? Relax. It’s not misbehaving—it’s just developing character.

A Little Story from My Kitchen

The first time I made this Green Lentil Dal Recipe, it was for friends who dropped by unexpectedly. You know those evenings—you planned to order takeout, and suddenly you’re hosting.

I scanned my pantry. Lentils. Coconut milk. Spices. Game on.

We ended up sitting around the table with steaming bowls, tearing naan with our hands, and going back for seconds. One friend texted me the next day asking for the recipe. That’s when I knew—it was a keeper.

Now it’s one of my go-to comfort meals when I want something hearty but still wholesome.

Nutrition Highlights

Each serving (about one-quarter of the recipe) provides:

• 347 calories
• 14g protein
• 7.5g fiber
• 36g carbohydrates

It’s satisfying without feeling heavy. Perfect for busy days when you need energy that lasts.

FAQs About Green Lentil Dal Recipe

Make This Green Lentil Dal Recipe Tonight

There’s something deeply comforting about a pot of lentils simmering on the stove. It’s simple. It’s nourishing. It feels like care in edible form.

This Green Lentil Dal Recipe proves that wholesome food doesn’t have to be complicated or time-consuming. With just one pot and everyday ingredients, you can create a creamy, satisfying dinner that makes everyone at the table pause and say, “Wow.”

So tonight, skip the takeout. Pull out that pot. Let the spices bloom. And turn this Green Lentil Dal Recipe into your next cozy kitchen ritual.

More Cozy Lentil Dinners to Try Next

If this Green Lentil Dal Recipe made your kitchen smell amazing and your dinner table a little happier, here are a few more comforting dishes you’ll absolutely love:

• For another creamy, Indian-inspired bowl packed with greens, try this nourishing Dal Palak – Spinach Dal Recipe that’s just as cozy and satisfying.
• Want something equally simple but with a slightly different spice profile? This hearty One Pot Lentil Curry is perfect for busy weeknights when you need dinner done fast.
• If you’re in the mood for a rich, tomato-based curry, this flavorful Indian Butter Chickpeas Recipe delivers serious comfort-food vibes.
• And for a lighter but still creamy plant-based option, you might enjoy this beautiful take on Creamy Green Lentil Dahl that offers another delicious spin on lentils.

Because once you discover how comforting and versatile lentils can be, it’s hard to stop at just one pot.

Green Lentil Dal Recipe

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• Author: Omar
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Green Lentil Dal Recipe is a creamy, comforting one-pot vegan dinner made with warming spices, tender green lentils, and rich coconut milk. Ready in just 40 minutes, it’s a satisfying, protein-packed meal perfect for busy weeknights or cozy family dinners.

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Ingredients

Scale 1x2x3x

• 1 cup (190 g) dry green lentils

• 1 tablespoon coconut oil or vegetable oil

• 1 medium onion, chopped

• 1 large carrot (200 g), finely diced

• 3 cloves garlic, minced

• 2 teaspoons fresh ginger, grated

• 1 red or green chili pepper, seeds removed and chopped

• 2 teaspoons ground cumin

• 2 teaspoons curry powder

• 1 teaspoon ground turmeric

• 1 teaspoon ground coriander

• 3 cups (720 ml) vegetable broth

• 1 cup (240 ml) canned coconut milk

• Salt and black pepper, to taste

Optional for serving:

• Cooked rice

• Naan

• Fresh parsley or cilantro

• Non-dairy yogurt

• Lime or lemon wedges

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Instructions

1. Sort and rinse the green lentils, removing any debris. Soak in lukewarm water for 15 minutes if desired, then drain.

2. Heat oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.

3. Add chili, garlic, ginger, and diced carrot. Cook for 2–3 minutes, stirring.

4. Stir in cumin, curry powder, turmeric, and coriander. Toast spices for 1 minute until fragrant.

5. Add lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 15 minutes.

6. Stir in coconut milk and continue simmering for 10–15 minutes until lentils are tender and the dal thickens.

7. For a creamier texture, blend ¼–⅓ of the dal and stir back into the pot.

8. Season with salt and pepper to taste. Serve warm with rice or naan and garnish as desired.

Notes

Green or brown lentils work best and cook in about 20–25 minutes.

Sweet potato can replace carrot for a sweeter flavor.

Any plant-based cream may substitute coconut milk, but coconut milk gives the richest result.

Leftovers thicken in the fridge; add a splash of broth or water when reheating.

Optional: add a squeeze of lime or lemon before serving to brighten the flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving (¼ of recipe)
• Calories: 347
• Sugar: 8 g
• Sodium: 480 mg (estimated, varies by broth used)
• Fat: 14.7 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 7.5 g
• Protein: 14 g
• Cholesterol: 0 mg