Red Lentil Dal

Using just one pot and taking less than 30 minutes, my red lentil dal is perfect for when you want a quick and easy meal packed with plant power. I usually serve with quinoa or rice, and I always make extra to keep in the fridge and freezer for simple meal prep!

It’s important to note that there really isn’t an exact science to cooking, and this is especially true for this recipe. You may wish to add more/less spices and may find you need more/less liquid as well. Just try to keep an eye on what the food is doing as you make it and adjust if you find that you need to.

Time: 20-25 minutes

Ingredients (4-6 servings) 

  • 1.5 cups water
  • 2 cups dried red lentils
  • 1 teaspoon coconut oil
  • 1-1.5 yellow onion diced
  • 1 tin coconut milk (both light and full fat are fine)
  • 1.5 cups water
  • 2 cloves crushed garlic
  • 2 tablespoons curry powder
  • 2.5 teaspoons turmeric
  • 1 teaspoon cumin
  • 1 teaspoon ginger
  • Salt and pepper to taste
  • 1 teaspoon chilli flakes (optional)
  • 1 teaspoon hot chilli powder (optional)


Melt the coconut oil over a medium heat in a pot and add the diced onion. Saute for about 5 minutes until tender, adding in the garlic towards the end.

Add the coconut milk, lentils and spices to the pot and stir well. If using chilli flakes and chilli powder, add these in now. Add in 1 cup of the water, stir this in, and add more if desired.

Cover the pot and leave to simmer for 15-20 minutes, stirring occasionally.

Serve and enjoy!

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