Red Lentil Dahl

Indian cuisine has so many delicious vegetarian dishes which are also naturally suitable for vegan diets. What I love the most of their dishes is that they are so delicious, flavorsome and balanced in their nutrients and protein intake despite being from a vegetable source.

Here is another of my recipes inspired by Indian traditional cuisine. Easy and quick to make as red lentils really cook fast.


  • DifficultyEasy
  • CostMedium
  • Preparation time15 Minutes
  • Cooking time25 Minutes
  • Serving4People
  • Cooking methodStove
  • CuisineIndiana
  • SeasonalityEvergreen


1 l vegetable broth
400 ml coconut milk (full cream)
400 g hulled red lentils
200 ml tomato sauce
20 g fresh ginger
3 cloves garlic
2 teaspoons ground cumin
2 teaspoons ground sweet paprika
2 teaspoons ground turmeric
2 teaspoons ground cayenne pepper
2 teaspoons ground coriander
1 shallot
q.s. extra-virgin olive oil


– soak the lentils into a bowl of water mixed with a spoon of bicarbonate of soda for 15 minutes, then drain them and rinse them;

– chop the shallot, the garlic and the ginger very finely and put them into a large sauce pan;

– add the spices and cover with a few spoons of extra virgin olive oil;

– put the pan on the stove and bring to heat, then lower the heat to minimum cover with a lid and let it simmer for a few minutes;

– pour the red lentils and mix well, then add the tomato sauce and stir well;

– pour the hot broth and stir well;

– close the lid and let it simmer on a medium-low fire for about 15 minutes;

– add the coconut milk, stir well and cook for another 5 minutes;

– remove the saucepan from the stove and top with some ground black pepper and fresh coriander or parsley leaves;

– serve accompanied by some naam bread or basmati rice

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