This red lentil dahl is a simple yet incredibly flavorful dish that’s perfect for a cozy meal. It’s made with pantry-friendly ingredients and comes together in just 30 minutes, making it an excellent choice for busy weeknights.

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Cuisine: Indian
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Why You’ll Love Making It

• Quick & Easy – Ready in just 30 minutes with minimal prep.
• Beginner-Friendly – Simple, step-by-step instructions make it foolproof.
• One-Pot Wonder – Less cleanup and all the flavors meld beautifully.
• Nutritious & Filling – Packed with plant-based protein and fiber from lentils and spinach.
• Meal Prep Friendly – Tastes even better the next day, making it perfect for leftovers.

Ingredients

• 1 tablespoon coconut oil – Adds a subtle richness and enhances the spices.
• 1 small onion, thinly sliced – Brings a mild sweetness and depth of flavor.
• 4 cloves garlic, minced – Adds an aromatic, savory base.
• 1 tablespoon fresh ginger, peeled and grated – Provides warmth and slight spice.
• 1 teaspoon garam masala – A fragrant blend of Indian spices that adds complexity.
• 1 teaspoon turmeric – Gives the dahl its signature golden color.
• 1/2 teaspoon ground coriander – Adds a mild citrusy, floral note.
• 1/2 teaspoon cumin – Provides an earthy, slightly smoky flavor.
• 1/2 teaspoon red pepper flakes – Adds a gentle heat; adjust to preference.
• 7 ounces red lentils, rinsed and drained – Cook quickly and break down into a creamy consistency.
• 14 ounces canned diced tomatoes – Adds acidity and balances the spices.
• 13 ounces canned full-fat coconut milk – Makes the dahl rich and creamy.
• 2 cups vegetable broth – Provides depth of flavor and helps cook the lentils.
• 1/2 teaspoon salt – Enhances all the flavors.
• 1/2 teaspoon black pepper – Adds a mild heat and balance.
• 1/2 large lemon, juiced – Brightens the dish with a fresh citrusy finish.
• 1 cup baby spinach, loosely packed – Adds color and a nutritional boost.

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Instructions

Step 1: Sauté the Aromatics

Heat the coconut oil in a large pot over medium-high heat. Once hot, add the sliced onion and sauté for about 5 minutes, stirring occasionally, until softened. Add the minced garlic and grated ginger, stirring for 1-2 minutes until fragrant.

Step 2: Toast the Spices

Sprinkle in the garam masala, turmeric, coriander, cumin, and red pepper flakes. Stir continuously for 30 seconds to 1 minute to toast the spices, allowing their flavors to deepen and infuse the oil.

Step 3: Simmer the Dahl

Add the rinsed red lentils, diced tomatoes (including juices), coconut milk, and vegetable broth. Stir to combine. Season with salt and black pepper. Increase the heat and bring the mixture to a gentle boil.

Once boiling, reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally. The lentils will break down and create a thick, creamy texture. If it becomes too thick, add a splash of water or broth to adjust consistency.

Step 4: Add the Final Ingredients

Stir in the fresh lemon juice and baby spinach. Let it cook for 1-2 minutes until the spinach wilts. Taste and adjust seasoning as needed.

Step 5: Serve and Enjoy

Remove from heat and serve warm with steamed basmati rice and naan for a complete meal.

FAQs

Can I use a different type of lentil?
Red lentils work best for a creamy texture. If using green or brown lentils, they will hold their shape and require longer cooking times.

What can I serve with dahl?
It pairs well with basmati rice, naan, or chapati. For extra protein, serve alongside grilled tofu or chickpeas.

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