Can I use brown lentils instead?

Yes! Brown lentils work beautifully in this Green Lentil Dal Recipe. They cook in about 20–25 minutes, especially if soaked beforehand.

Can I make this ahead of time?

Absolutely. This dal is fantastic for meal prep. Store it in the fridge for up to 4 days. It reheats wonderfully on the stovetop or in the microwave.

Yes. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

What can I serve with this?

Rice and naan are classics. You can also serve it with quinoa, cauliflower rice, or even a simple cucumber salad for contrast.

Can I swap the carrot?

Definitely. Sweet potato is a delicious alternative and adds a slightly sweeter flavor. You could also toss in spinach at the end for extra greens.

Green Lentil Dal Recipe – Cozy 1-Pot Magic

Name: Green Lentil Dal Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 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; Cooked rice; Naan; Fresh parsley or cilantro; Non-dairy yogurt; Lime or lemon wedges

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.

Ingredients

Scale

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

Sort and rinse the green lentils, removing any debris. Soak in lukewarm water for 15 minutes if desired, then drain.
Heat oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
Add chili, garlic, ginger, and diced carrot. Cook for 2–3 minutes, stirring.
Stir in cumin, curry powder, turmeric, and coriander. Toast spices for 1 minute until fragrant.
Add lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 15 minutes.
Stir in coconut milk and continue simmering for 10–15 minutes until lentils are tender and the dal thickens.
For a creamier texture, blend ¼–⅓ of the dal and stir back into the pot.
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