Red Lentil Dahl 

If Red Lentil Dahl has ever sounded like something you’d only order at a restaurant (and then quietly wonder if you could pull it off at home)… welcome. You’re about to make a pot of comforting, creamy goodness that tastes like it simmered all day—even if you’re squeezing it in between emails, carpools, or the eternal mystery of where all the clean spoons went.

This Red Lentil Dahl is warm, gently spiced, and ridiculously satisfying. It’s the kind of dinner that makes your kitchen smell like you know what you’re doing (even if you’re cooking in leggings and calling it “chefcore”). Plus, it’s made with pantry staples, comes together fast, and has that cozy “one more bite” vibe.

Why You’ll Love This Red Lentil Dahl

• Fast comfort food: Dinner vibes in about 30 minutes.
• Creamy without being heavy: Coconut milk brings the velvet.
• Beginner-friendly: If you can stir and simmer, you’ve got this.
• Meal-prep hero: It reheats like a dream and gets even better tomorrow.
• Budget-friendly: Lentils are basically the MVP of affordable, filling meals.

As Chef Omar would tell you: simple ingredients + smart seasoning = home cooking that feels like a hug.

Ingredients You’ll Need

Here’s what goes into this Red Lentil Dahl (and why it works):

• 1 ½ cups (300 g) dry red lentils – quick-cooking and naturally creamy
• 1 large carrot (200 g), finely diced – adds sweetness and texture
• 1 small bell pepper – a little color, a little freshness
• 1 large onion, chopped – the flavor base (non-negotiable, sorry)
• 4 cloves garlic, minced – because garlic is a lifestyle
• 1 heaped tbsp fresh ginger, minced – bright warmth, not spicy heat
• ½ tbsp vegetable oil – for sautéing
• 3 cups (720 ml) vegetable broth or water – broth adds more flavor
• 1 cup (240 ml) canned coconut milk – creamy, silky finish
• 1 ½ tsp ground cumin
• 1 tbsp curry powder
• ½ tbsp sweetener of choice – balances the spices (maple or sugar work)
• 1 tsp ground turmeric – earthy and golden
• 1 tsp paprika – gentle warmth and color
• Sea salt + black pepper, to taste
• ⅓ tsp red pepper flakes (optional) – for a little sass

How to Make Red Lentil Dahl (Step-by-Step)

1) Rinse and prep

Rinse the red lentils under running water until the water runs mostly clear. This helps keep the flavor clean and the texture smooth.

Chop your onion, dice the carrot, and prep the bell pepper. Mince the garlic and ginger. (Yes, it’s a little chopping—but it’s also therapy with a knife.)

2) Sauté the flavor base

Heat the vegetable oil in a medium-to-large pot over medium heat.

Add the onion and sauté for 3–4 minutes, until it starts to soften and look glossy. Then add the ginger, garlic, carrot, and bell pepper. Stir and let everything cook for another minute or two—just enough to wake up the aromatics.

3) Spice it like you mean it

Add the cumin, curry powder, turmeric, paprika, sweetener, and red pepper flakes (if using). Stir for about 20–30 seconds so the spices toast slightly. This step is where the magic starts—the pot will smell amazing fast.

4) Simmer the lentils

Add the rinsed lentils and pour in the vegetable broth (or water). Bring everything to a boil, then reduce to a simmer.

Let it simmer for about 10 minutes, stirring occasionally so nothing sticks to the bottom.

5) Make it creamy

Pour in the coconut milk and simmer for another 5 minutes, or until the dahl reaches your favorite thickness.

Want it thicker? Simmer a couple extra minutes. Want it thinner? Add a splash of broth or water and stir.

6) Season and serve

Season with salt and black pepper. Taste, then adjust as needed:

• More salt = more flavor pop
• More curry powder = deeper spice
• A pinch more sweetener = smoother balance

Serve warm with basmati rice, potatoes, or naan, and garnish with fresh herbs if you’ve got them.

Chef Omar’s Tips for Next-Level Dahl

• Dice the carrot small. Big chunks take longer to soften, and we’re going for creamy comfort, not “surprise carrot boulders.”
• Stir during simmering. Red lentils break down easily and can stick. A quick stir every couple minutes keeps the peace.
• Coconut milk matters. Full-fat gives you that restaurant-style richness. Light coconut milk works, but it won’t be as dreamy.
• Spices feeling shy? Add a pinch more salt first. Most “bland” problems are actually “needs salt” problems.
• If it looks too thick: Don’t panic. Dahl is like that friend who gets clingy when it cools. Add a splash of broth and stir—instant fix.

And hey—if your dahl looks a little rebellious at first, don’t stress. It mellows out once it simmers and turns creamy. Like all of us after a snack.

A Little Story From My Kitchen

The first time I made Red Lentil Dahl for friends, it was one of those “they’re coming over in 20 minutes” situations. You know the kind—where you’re smiling calmly on the outside and mentally rearranging your entire life.

I grabbed lentils, dumped spices into a pot with whatever veggies I had, and crossed my fingers. Ten minutes later the kitchen smelled like a cozy little bistro. Everyone went back for seconds. One friend literally asked, “Wait… you made this?” like I had secretly been training in the Himalayas.

Now it’s my go-to when I need something comforting, fast, and guaranteed to make people feel taken care of.

FAQs About Red Lentil Dahl

Your Next Cozy Dinner Plan

If you’re craving something warm, nourishing, and easy, this Red Lentil Dahl is the move. It’s the kind of recipe that makes you feel like you’ve got your life together—even if your laundry is currently giving you side-eye from the corner.

Make a pot, grab something fluffy to serve it with, and let Red Lentil Dahl do what it does best: bring comfort, flavor, and a little calm to your day—one creamy spoonful at a time.

Keep the Cozy Going (More Comfort-Bowl Favorites)

If this Red Lentil Dahl just earned a spot in your “weeknight comfort” rotation, don’t stop here—PulseRecipes has plenty more warm, hearty meals that hit the same cozy, nourishing vibe. Here are a few reader-favorites you’ll love next:

• Creamy Marry Me Lentils — If you’re obsessed with that rich, cozy, “how is this so good?” feeling, this creamy lentil dish is basically your next dinner crush.
• Thai Coconut Red Lentil Soup — More coconut milk comfort with a flavorful twist—perfect when you want something soothing but still exciting.
• Chickpea Curry Recipe — Another easy, spice-kissed bowl that’s big on flavor and totally weeknight-friendly (and yes, it’s amazing with rice).
• Detox Moroccan Lentil Soup — Cozy, fragrant, and feel-good—this one’s for when you want comfort food that still feels fresh and light.

If you try this recipe (or any of these!), I’d love to hear what you think—scroll down and leave a ⭐⭐⭐⭐⭐ review. Your stars and comments help other home cooks find their next favorite dinner and truly mean the world to me. Happy cooking!

Red Lentil Dahl 

---

• Author: Omar
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This cozy Red Lentil Dahl is creamy, warmly spiced, and weeknight-easy. Red lentils simmer with veggies, curry spices, and coconut milk for a comforting bowl that’s perfect with rice, naan, or crusty bread.

---

Ingredients

Scale 1x2x3x

• 1 ½ cups (300 g) dry red lentils, rinsed

• 1 large carrot (200 g), finely diced

• 1 small bell pepper, diced

• 1 large onion, chopped

• 4 cloves garlic, minced

• 1 heaped tbsp fresh ginger, minced

• ½ tbsp vegetable oil

• 3 cups (720 ml) vegetable broth (or water)

• 1 cup (240 ml) canned coconut milk

• 1 ½ tsp ground cumin

• 1 tbsp curry powder

• ½ tbsp sweetener of choice (maple syrup, sugar, or honey)

• 1 tsp ground turmeric

• 1 tsp paprika

• Sea salt + black pepper, to taste

• ⅓ tsp red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rinse lentils under running water until the water runs mostly clear.

2. Prep veggies: chop onion, mince garlic and ginger, and dice carrot and bell pepper.

3. Sauté: heat oil in a pot over medium heat. Cook onion for 3–4 minutes until softened. Add ginger, garlic, carrot, and bell pepper; cook 1–2 minutes.

4. Add spices + simmer: stir in cumin, curry powder, sweetener, turmeric, paprika (and red pepper flakes if using). Add lentils and broth/water. Bring to a boil, then reduce to a simmer for 10 minutes, stirring occasionally.

5. Finish creamy: stir in coconut milk and simmer 5 more minutes, or until your preferred thickness.

6. Season: add salt and black pepper to taste. Adjust spices if needed.

7. Serve: enjoy warm with basmati rice, potatoes, or naan. Garnish with fresh herbs if desired.

Notes

Broth vs water: broth adds deeper flavor; water works but you may need extra salt/spices.

Thickness fix: too thick? Add a splash of broth/water. Too thin? Simmer 2–3 more minutes.

Coconut milk: full-fat makes it extra creamy; light coconut milk is thinner.

Storage: refrigerate up to 4–5 days. Reheat with a splash of water/broth.

Freeze: freeze up to 2–3 months in airtight containers.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop (One-Pot)
• Cuisine: Indian-inspired

Nutrition

• Serving Size: 1 Serving
• Calories: 415 kcal
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 14 g
• Saturated Fat: 11 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 12 g
• Protein: 18 g
• Cholesterol: 0 mg