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Vegan dahl in an Indian bowl with handles, topped with coriander and dairy free yoghurt

Vegan Dahl with Red Lentils

  • Author: Jess Saunders
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Diet: Vegan


This is a really simple and delicious vegan dahl recipe. Ready in 35 minutes, you might be surprised at just how easy this one-pot really is!



  • 1 onion - finely chopped
  • 4 cloves garlic - finely chopped
  • 1 inch piece of fresh ginger - finely chopped
  • 1 green chilli - finely chopped (deseeded if you want to be sure it's mild)
  • 2 tsp cumin seeds
  • 1 tsp yellow mustard seeds
  • 2 tsp ground turmeric
  • 1 tsp garam masala
  • 2 tomatoes - chopped
  • 2 carrots - diced
  • 1 cup red lentils
  • 400ml coconut milk
  • 200ml water
  • 2 tbsp fresh coriander - roughly chopped
  • 1 tbsp groundnut or rapeseed oil


  1. Get the oil in a saucepan and bring it up to a medium-high heat.
  2. Add the onion and fry until soft and translucent.
  3. Chuck the garlic, ginger, chilli and spices in and stir.
  4. After a couple of minutes when the spices have become fragrant, add the carrots and tomatoes and cook for another two minutes.
  5. Pile in the lentils, then the coconut milk and water, and give it a good stir.
  6. Bring to a boil and immediately reduce to a simmer.
  7. Simmer for 15 minutes, stirring frequently.
  8. Give the lentils a quick check and make sure they're cooked, if they're not quite there, give them another 5 minutes.
  9. Stir in the coriander and season with salt to taste. If you're happy with consistency, serve with naan bread or roti.
  • Category: Dinner
  • Method: Stove-top
  • Cuisine: Indian

Keywords: Vegan Dhal, vegan dal, vegan dahl

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