Easy 30-Minute Red Lentil Dahl
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This easy red lentil dahl is a quick, healthy meal ready in 30 minutes. Made with simple ingredients, it pairs perfectly with rice or naan.
For more curry recipes, you'll love my red lentil curry, chickpea coconut curry, pumpkin curry, or garlic naan bread.
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⭐️ Why this recipe works
- Spices that bring bold flavor: Lentils can often be considered boring and bland. A blend of cumin, turmeric, coriander, garam masala, and curry powder adds depth and complexity.
- Healthy and nutritious: Red lentils are high in protein and fiber, making this a wholesome meal.
- Vegan and gluten-free: Suitable for various dietary preferences without sacrificing taste.
🧾 Ingredients notes
- Red lentils: The main protein source, they cook quickly and have a creamy texture.
- Onion: Adds a savory base flavor.
- Garlic: Provides a pungent, aromatic component.
- Ginger: Adds warmth and a slightly spicy note.
- Ground cumin, turmeric, coriander, garam masala, curry powder, chili powder: Essential spices that create the dish's rich, aromatic profile.
- Diced tomatoes: Adds acidity and body to the dahl.
- Water or vegetable broth: The cooking liquid that helps soften the lentils and meld the flavors.
- Fresh cilantro: Provides a fresh, herbaceous garnish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy 30-Minute Red Lentil Dahl recipe step-by-step
- Rinse the lentils: Rinse 1 cup of red lentils under cold water until the water runs clear. This helps remove any debris and reduces cooking foam.
- Sauté the aromatics: In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add 1 finely chopped onion and sauté until translucent, about 3-4 minutes. Then, add 2 minced garlic cloves and 1 minced inch piece of ginger, cooking for another 1-2 minutes until fragrant.
- Add the spices: Stir in 1 teaspoon each of ground cumin, turmeric, coriander, garam masala, and curry powder, and ½ teaspoon of chili powder (if using). Cook for about 30 seconds to release the spices' aromas.
- Combine lentils and liquids: Add the rinsed lentils to the pot, along with 14.5 ounces of diced tomatoes and 4 cups of water or vegetable broth. Stir well to combine.
- Simmer the dahl: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes, stirring occasionally, until the lentils are soft and the dahl has thickened. Season with salt to taste.
- Finish and serve: Once cooked, adjust the seasoning if needed. Garnish with fresh chopped cilantro.
📖 Substitutions and variations
- Lentils: Use yellow or green lentils if red lentils are unavailable, but adjust the cooking time accordingly.
- Broth: Chicken broth can replace vegetable broth if not keeping the dish vegan.
- Vegetables: Add spinach or kale for extra greens. Add spinach once the lentils are cooked, and kale during the last 5 minutes of cooking.
- Coconut milk: Stir in ½ cup of coconut milk for a creamier texture.
- Spice level: Adjust the chili powder amount or add fresh chilies to increase the heat.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Blooming spices: Cook the spices briefly in oil to release their full flavor and aroma before adding liquids.
- Texture control: For a smoother dahl, blend a portion of the cooked lentils and mix back into the pot.
- Balancing flavors: Add a pinch of sugar or a splash of vinegar to balance the flavors well.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled dahl in an airtight container in the fridge for up to 5 days.
- Freezer: Place the dahl in a freezer-safe container for longer storage and freeze for up to 3 months.
- Reheat: To reheat, thaw overnight in the fridge if frozen, then warm in a pot over medium heat, adding a splash of water or broth if needed to reach the desired consistency.
❓Recipe FAQ's
Yes, you can! Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Fresh ginger and garlic provide the best flavor, but you can substitute with 1 teaspoon each of ground ginger and garlic powder if necessary.
If the dahl is too thick, you can add more water or broth until you reach the desired consistency. If it’s too thin, let it simmer longer to thicken, stirring occasionally.
Yes, you can use other lentils such as green or brown lentils. However, keep in mind that they may require a longer cooking time and the texture will be slightly different.
Did you make this Easy 30-Minute Red Lentil Dahl? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
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Easy 30-Minute Red Lentil Dahl
Ingredients
- 1 cup red lentils, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1- inch piece of ginger, minced
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- ½ teaspoon chili powder, optional
- 14.5 ounce diced tomatoes
- 4 cups water or vegetable broth
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Lemon wedges, for serving
Instructions
Prepare Ingredients:
- Rinse the red lentils under cold water until the water runs clear. Finely chop the onion, mince the garlic and ginger.
Cook the Aromatics:
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add Spices:
- Stir in the ground cumin, ground turmeric, ground coriander, garam masala, curry powder, and chili powder (if using). Cook for about 30 seconds to release the spices' aroma.
Combine Lentils and Liquid:
- Add the rinsed red lentils to the pot, followed by the diced tomatoes and 4 cups of water or vegetable broth. Stir well to combine.
Simmer the Dahl:
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes, or until the lentils are soft and the dahl has thickened. Stir occasionally to prevent sticking. Season with salt to taste.
Finish and Serve:
- Once the lentils are cooked, taste and adjust the seasoning if needed. Garnish with fresh chopped cilantro and serve with lemon wedges on the side.
Notes
- Consistency: If you prefer a thicker dahl, simmer for a few more minutes. If it’s too thick, add a bit more water or broth to reach your desired consistency.
- Spice Level: Adjust the chili powder according to your heat preference. You can omit it entirely for a milder dish.
- Serving Suggestions: Serve with steamed rice or warm naan bread for a complete meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of water if needed.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
This soup is absolutely AMAZING!!!!! Wow, love the flavors and the lemon and cilantro on top is a must!!! Thank you for this recipe❤️
So happy you loved this recipe! And thank you for taking the time to leave a comment. It's so appreciated. 🙂
So tasty! I bloomed the spices and added 1/2 c of coconut milk and some leftover sweet potato.
Lovely adaptations! Thank you for taking the time to leave a comment. It's very appreciated. 🙂