Our Favorite Vegan Red Lentil Dal - This is my version of the popular Indian recipe, made with red lentils and warming spices, like ginger, cinnamon, and turmeric. I've worked on this particular recipe for quite some time, and our family loves it!
What is red lentil dal?
Dal, a thick, lentil-based stew, of sorts, is a popular Indian dish (also spelled dahl or dhal). It ranks as our all-around favorite meatless meal here at the Goslin house.
I first discovered dal on a vegan website over ten years ago now, at a time in my life when my allergies were pretty bad. Lentils were among the few foods I could eat.
I lived with my mom at the time and would make this for us a few times a week. It's delicious served with a side of fluffy brown rice.
The recipe has remained a favorite with me, and I now make it for my family!
Dal without tomatoes or coconut
While most dal recipes call for tomatoes, coconut milk, or both, I wanted a more simple, allergy-friendly version.
Tomatoes are something we limit here, due to allergies, and I already consume SO much coconut milk.
I love the unadulterated taste of creamy lentils, and, for my taste, this recipe can be perfected no more!
Seems like something must be right, because this is one of maybe two meatless meals my husband eats that actually fills him up.
Because he is a 200-pound plus guy, that isn't an easy task!
I still enjoy it with warm brown rice or even quinoa, but I think our favorite accompaniment is my Homemade Spelt Flour Naan.
The Vegan Meal My Carnivorous Husband Loves!
Ingredients
- 1 T . coconut or olive oil
- 1 c . yellow onion , chopped
- 2 garlic cloves , minced
- 1 T . fresh ginger , grated or minced
- 1 ½ c . red lentils , rinsed well
- 1 t . cumin
- 1 t . coriander
- ½ t . turmeric
- ¼ t . cardamom
- ⅛ t . cinnamon
- ⅛ t . cayenne , or to taste
- 1-1 ½ t . sea salt , added at the end of cooking
- 2-3 c . water
- 1 (packed) c. dark leafy greens, such as spinach or chard
Instructions
- Heat oil in a medium saucepan.
- Add in onion and saute 3-5 minutes.
- Add in garlic and ginger and cook ~30 seconds.
- Add in remaining spices (cumin-cayenne) and cook for 1-2 minutes.
- Stir in lentils and enough water to cover the lentils by about 1/2 inch.
- Bring to a simmer, cover, and cook 10-15 minutes.
- Stir the pot often, as this helps the lentils to break down.
- Add in more water if needed as the cooking process continues.
- Dal is ready when the lentils are creamy and almost pureed.
- Stir in dark greens and salt (to taste) and let mixture heat through until the greens wilt.
- Serve with brown rice or naan on the side.
Notes
Nutrition
Notes:
I usually use split red lentils for this recipe, but the whole red lentils work as well.
Some of the items I use in this recipe include:
Sarah
Cayenne is a chilli pepper and therefore belongs to the nightshade family (as all the chili powders and paprika spices. To add heat without nightshades, you could use wasabi or horseradish.
Nina Leonard
this is an excellent tasting dish. I added frozen spinach at the end, for greens.It is so good that I am cooking this again in a double batch because it freezes so well. I want to know how much is in your serving size for this recipe- one cup?
Tara
For how long can you store this in the fridge?
Mardhy
Are the spices in whole form or the powdered version?
Lauren
They are powdered.
Debbie Clendon
Tastes amazing.
Richard R.
Amazing!
swathi
I make dal every other day love your version dal with red lentils, I use toor dal and mix of red lentils with toor dal, Really filling comforting dish, thanks for sharing with Hearth and soul blog hop. pinning and tweeting.
Lauren
Thank you, that means quite a bit coming from someone who makes it so often! Thanks for visiting!
Bethany
Looks so flavorful and hearty!
Ruth
I enjoy reading your blog and trying the recipes. Due to budget and health, I try to eat at home and use fresh, whole ingredients. Lentils have and always will be a go to food. This recipe sounds fantastic.
As a side note, I am allergic to tree nuts (for me, this includes coconut) and a variety of other things, however I love your low sugar recipes and easily swap out ingredients to make it safe. Thanks for all the great food ideas!
Lauren
That's great Ruth, I'm so happy you're enjoying the blog! 🙂
Monique
The Dal looks delicious and fast. I love Indian food and the healthy spices that are so good for you. You did a great job on your food photography. Look forward to making this delicious dish. Always look forward to your weekly postings:)
Lauren
Thank you Monique! 🙂
jen@jengrant.com
This looks delicious and simple! I will definitely make this! Thanks!
Lauren
Thanks Jen!
Strength and Sunshine
Well no one can turn down Dal or red lentils! My favorite variety!