With the winter months fast approaching, how could you say no to indulging in a bowl of nourishing (and healthy!) Red Lentil Dahl. ⁠

Dahl is a flavourful, thick stew with aromatic spices and red lentils as the star of the recipe, which is a staple food in many cultures. ⁠
Red lentils are full of plant-based protein, fibre and essential vitamins, ensuring you fuel your body with the nutrients it needs for overall health and well-being. They’re also a fantastic source of iron, perfect for supporting red blood cell production and maintaining energy levels. ⁠

Serve alongside rice or naan bread for a perfect, cozy dinner. Did we mention this recipe is also vegan, and gluten-free? Perfect to accommodate those with dietary restrictions.⁠


For the dahl:

  • 1-2 tbsp coconut oil or other neutral oil for frying
  • 2 onions chopped
  • 4 garlic cloves minced
  • 2 tsp ginger minced (or more to taste)
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp red paprika powder
  • 1 tsp garam masala or other curry powder to taste
  • 1 ⅔ cups (300 g) dry red lentils
  • 3 ¼ cups (780 ml) vegetable broth
  • 1 cup (240 ml) coconut milk
  • 1 cup (240 ml) strained tomatoes or chopped tomatoes
  • salt and pepper to taste
  • 2 tsp coconut sugar or to taste
  • 2-3 tbsp lime or lemon juice or to taste

For serving (optional)

  • 4-6 tbsp non-dairy yogurt
  • fresh parsley or coriander
  • sesame seeds
  • rice cooked


  1. Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavours.
  2. Place the lentils in a fine-mashed sieve and rinse until cold running water. Then add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.
  3. Add the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). Season with salt, pepper, coconut sugar, and lime juice to taste.
  4. Garnish your dahl with a swirl of non-dairy yogurt, fresh chopped parsley or coriander, and sesame seeds or other toppings you like. Serve over rice or with homemade vegan naan or aloo paratha or use it as a filling for your favorite hearty pancake, crêpes, or tortilla recipe. Enjoy!

Recipe Notes

Storage & freezing: Store leftover dahl in an airtight container in the refrigerator for up to 3-5 days or freeze for the future.

Recipe from Bianca Zapakta.