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Red Lentil Dahl

30 min

This Easy Indian Red Lentil Dahl is a must-try if you’re looking for a flavorful curry, soup, or stew recipe. It’s delicious, healthy and one of the best lentil dishes to warm you up in winter or for cold weather.


Recipe by @bianazapatka


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 
1 ⅔ cups (300 g) red lentils
3 ¼ cups (780 ml) vegetable broth
1 cup (240 ml) coconut milk
1 cup (240 ml) strained tomatoes or chopped tomatoes, optional
salt and pepper to taste
2 tsp coconut sugar or to taste
2-3 tbsp lime or lemon juice or to taste

To serve (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 flavors.
  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 naan.
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