Can I use water instead of broth?

Yes! Water works fine, but broth adds more depth. If you use water, you may need a little extra salt and seasoning.

Can I make Red Lentil Dahl spicier?

Absolutely. Add extra red pepper flakes, a pinch of cayenne, or even a chopped chili when you sauté the onion.

How do I store leftovers?

Cool it, then store in an airtight container in the fridge for up to 4–5 days . It thickens as it sits—just add a splash of broth or water when reheating.

Yes. Freeze in portions for up to 2–3 months . Thaw overnight in the fridge and reheat gently on the stove.

What can I serve with it besides rice?

Naan is classic, but it’s also great with roasted potatoes, quinoa, or even over a baked sweet potato. Cozy on cozy.

Red Lentil Dahl: 30-Minute Easy Power Bowl

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

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)

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Instructions

Rinse lentils under running water until the water runs mostly clear.
Prep veggies: chop onion, mince garlic and ginger, and dice carrot and bell pepper.
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.
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.
Finish creamy: stir in coconut milk and simmer 5 more minutes, or until your preferred thickness.
Season: add salt and black pepper to taste. Adjust spices if needed.
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