Creamy Red Lentil Dahl

The combination of spices transforms these simple ingredients into a flavorful plant-based meal.  For this lentil dahl recipe, I use full-fat coconut milk, which gives it that rich creamy texture. The addition of fresh lemon juice helps balance this dish and cut through the heaviness.  

If you enjoy this easy red lentil dahl with coconut milk you also might like my recipes for potato curry with coconut milk, creamy black bean curry, butternut squash and chickpea curry, or vegan yellow curry with coconut milk.

Lentils

I use red lentils because they break down during the cooking process and give the dish that creamy consistency you are looking for.  Green and brown lentils hold their shape better during the cooking process so they would be great for salads, but not for this dish. For more dishes with red lentils try my recipes for curry butternut squash chickpea soup or red lentil chili.

How to cook without oil

I don’t use a lot of oil when cooking, I cut it out whenever possible.  So the onion, carrot, and garlic are sautéed without oil.  The onion will release liquid to aid in the cooking process, but if the veggies start to stick, add a couple of tablespoons of water or broth to the pot.  If you add too much you’ll boil the veggies.  

Also, spices can burn quickly when dry roasting, so I measure out all the spices beforehand and have them ready to go when I start.  If needed, turn down the heat to prevent them from burning, they only need a little heat to intensify their flavor.  Keep an eye on them so they don’t burn.  

Tips

• Older lentils may take longer to cook and split red lentils may take less time.
• The ground cayenne pepper can be substituted with your favorite chili pepper.  If substituting, finely dice and add it in with the garlic.
• To make this red lentil dahl without coconut milk, start by leaving it out.  You can add a little more vegetable broth if the lentil dahl is looking dry when the recipe says to add the coconut milk.  Then finish the dish with an unsweetened dairy-free yogurt or cashew cream.  The yogurt will add some tang, so depending on how much you add, you might want to skip the lemon juice.  
• To ensure flavorful dahl, make sure your spices have not expired.

Instructions

Start by rinsing the red lentils in a colander and setting them aside.  To help prevent burning the spices I like to mix the curry powder, cumin, turmeric, paprika, garam masala, and cayenne pepper in a small bowl and set it aside.  Then everything has been measured out before I need it.

In a large pot, sauté the onion and carrot, for oil-free cooking add a tablespoon of water if they start to stick (or use a neutral-tasting oil). When the veggies have started to soften and the onion is translucent add the crushed garlic, and ginger, and sauté for about a minute.

Add the mixed spices (that you set aside) to the pot, coat the veggies with them, and dry roast the spices for about 30 seconds.  Lower the heat if necessary to prevent your spices from burning.

Add the vegetable broth, and use it to deglaze the pan, scraping off the brown bits from the bottom of the pan.  Start with 4 ½ cups of vegetable broth. Then add the coconut milk, lentils, and salt, stir to combine, and prevent the lentils from clumping.

Bring to a boil, then lower to a simmer. Cook covered for about 15-20 minutes or until the lentils are cooked and creamy, stirring occasionally. 

If the lentils are not done, cook for 5 more minutes, adding more water or vegetable broth if the curry is too thick. If you need to add more broth, it depends on how thick you like dahl. We prefer it a little loose (not like soup) but thick and creamy. The time and liquid required may vary depending on what type of pot or pan you’re using.  

When the lentils are done (soft, creamy, and no longer firm), stir in the spinach (if using), and cook uncovered on low for just a couple of minutes until the spinach is wilted and the dahl has thickened.

When the spinach is wilted, finish the vegan dahl recipe with the juice of half a lemon and serve over brown rice, basmati, or with naan.

Troubleshooting the recipe

• I’ve gotten different results depending on the pan or pot I use.  In my testing, a large soup pot doesn’t evaporate as much liquid as a large high-sided skillet.  Start with 4 ½ cups of vegetable broth in a large soup pot or use 5 cups in a large high-sided skillet.  
• If the lentils haven’t cooked fully after 15-20 minutes and are looking too dry, add more water or broth to the lentils.  How much you needed will vary, start with a few tablespoons.  You can always add more if needed.  
• While cooking in a large pot, if there is too much liquid once the lentils are done cooking, remove the lid to evaporate the excess liquid.  To keep it at a simmer, you may need to increase the heat.  You’re looking for a creamy consistency, and keep in mind the dahl will thicken as it cools.  

Storage

Store in an air-tight container for up to 5 days in the refrigerator.  It will thicken once chilled and loosen up a little once you heat it back up.  If it’s too thick for you, add a splash of coconut milk or vegetable broth (last resort use water) to thin it back out.

I haven’t tried freezing the red lentil dahl (I don’t get a chance with my family), but it should freeze fine for 2-3 months.  If you’re serving it with rice, I would recommend freezing it without the rice. 

Related recipes 

• Spicy chickpea stew with zucchini
• Oil-free potato hash
• Curry butternut squash chickpea soup
• Vegan potato soup with white beans and kale

I hope you enjoy this rich creamy red lentil dahl recipe! If you like the recipe, feel free to rate it and leave a comment.