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This intensely delicious lentil dahl is healthy, made in just 30 minutes and requires just one pot to make. If that’s not a recipe for a winning meal I don’t know what is! It’s also naturally gluten free and vegan so everyone can enjoy it!
So if you want to learn how to make a meal that will satisfy and delight in every way, read on my friend… More of a soup person? Check out this equally delicious curried coconut lentil soup.
There’s this enigma that lentils take forever to cook and you have to remember to soak them for hours on end first. While there is some truth to that (depending on what lentils you use) there are also loop holes!
Cue red lentils. These cook super quick straight from the packet and that’s why we’re using them in this speedy, healthy lentil dahl recipe. The tinned green lentils I use in my quick and easy one pot fish curry are also a super quick fix!
In fact, I actually added red lentils to my ‘midweek meal cheats list’ they’re so brilliant!
What’s so good about lentils?
Oh my life, what isn’t good about lentils?! Let’s take a look at the best bits then shall we…
- They’re super cheap
- Packed full of protein and fibre
- Very low in fat
- They’re filling and satisfying
- Incredibly versatile
- Naturally gluten free/vegan
I could go on but those are definitely my favourite things about the humble lentil! Well, that, and the fact that you can make an EPIC slow cooker vegetarian chili with them too. If you’ve not ventured into the world of lentils before you should absolutely give it a go – I promise you won’t regret it!
Why cook lentil dahl?
Enough about lentils, what about lentil dahl? Well, lentil dahl originated in India and is a dish made predominantly from lentils and yummy yummy spices. It’s high in protein, low in fat and filled to the brim with flavour. Why should you make it?
- It’s made in 30 minutes
- Cheap
- Full of flavour
- Easy to make
- Healthy
- Perfect weeknight meal
And that’s to name but a few! I literally can’t see a down side – I don’t have to spend lots of money, It’s good for me, quick to make and incredibly delicious. I don’t know about you but I’m definitely sold! Still unsure? I’ve got a one pot mushroom rice dish that will be right up your street.
Lentil dahl recipe tips
Never made a lentil dahl before? Don’t panic! I’ve got your back with some helpful tips to ensure you get it right first time.
- In a hurry? A wider pan will help to reduce this dahl faster than in a tall, narrow saucepan.
- Don’t like mess? Use a splatter guard. You can pick them up super cheap!
- Always prepare your ingredients before you start. That way you’re less likely to burn or ruin your dinner!
- Stir often, especially near the end of the cooking time, to prevent it from catching and burning on the bottom of the pan.
Other than that, you’re pretty much set to go! Lentil dahl really is easy to make. Ready? Ok, let’s GO!
How to make Lentil Dahl – Step by Step Picture Recipe
Here is what you will need to serve 4.
(For a printer friendly version, see the recipe card at the end of this post)
Ingredients
- 1 tbsp Coconut Oil
- 2 Onions, diced
- Salt & Pepper
- 4 Garlic Cloves, minced
- Thumb size piece of fresh ginger, peeled & minced
- 1/2 tsp Chilli Flakes
- 1/2 tsp Cumin
- 2 tsp Garam Masala
- 1/2 tsp Ground Coriander
- 2 tsp Turmeric
- 200g (1 Cup) Dried Red Lentils
- 1 x 400g (14 oz) Tin of Tomatoes
- 1 x 400g (14 oz) Tin of Coconut Milk
- 550ml (2 + 1/4 Cups) Vegetable Stock
Serving suggestion – Serve either on it’s own or with rice and top with chopped coriander and sliced red chilli.
Essential equipment
- Large Frying/Saute Pan
Instructions
Firstly, heat a large frying/saute pan over a medium heat. When the pan is hot, add the coconut oil and melt.Add in the onion (x 2 diced) and season with a little salt then cook for around 5 minutes, stirring often, until softened.
Now add the garlic (4 cloves, minced), ginger (thumb size piece, peeled & minced) and chilli flakes (1/2 tsp).
Give it a good stir and cook for another 3-5 minutes.
Now it’s time for the spices that will bring this dish to life! Add the cumin (1/2 tsp), garam masala (2 tsp), ground coriander (1/2 tsp) and turmeric (2 tsp) to the pan.
Cook for 1 minute, stirring continuously, to ensure none of the spices catch on the bottom of the pan.
Your kitchen should smell amazing right now! Ok, we’re ready for the rest of the ingredients. Add the red lentils (200g | 1 Cup), tinned tomatoes (1 x 400g | 14 oz tin), coconut milk (1 x 400g | 14 oz tin), vegetable stock (550ml | 2 + 1/4 Cups) and a generous helping of salt and pepper to season.
Give it all a really thorough stir…
Bring your lentil dahl up to the boil then reduce the heat and simmer for around 15 – 20 mins until thickened. (Now would be a good time to pop a splatter guard on to avoid any unnecessary mess!) Make sure you stir often, particularly near the end, to avoid it catching and burning on the bottom of the pan.
Tadah! Your lentil dahl is ready! See how fast that was? All that remains to do is have a little taste and add any more seasoning should you want to. Then either serve on it’s own or with some cooked basmati rice for a more rounded meal. If you’re feeling fancy, you can top with some freshly chopped coriander and sliced red chilli!
And there you have it. A CRAZY delicious and healthy meal that’s easy to make, uses only 1 pot and takes a mere 30 minutes to prepare!
Have you made this recipe? I want to know!
Will this CRAZY tasty lentil dahl be making an appearance in your household? I’d love to know if they are! Send me your pics and comments on Facebook, Twitter and Instagramor email me at emma@kitchenmason.com.
Loved this recipe? Pin it!
One Pot Lentil Dahl - Printable Recipe
Yield: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
CRAZY delicious, super healthy, made in one pot in just 30 minutes. Could you want much more from a Lentil Dahl?
Ingredients
- 1 tbsp Coconut Oil
- 2 Onions, diced
- Salt & Pepper
- 4 Garlic Cloves, minced
- Thumb size piece of fresh ginger, peeled & minced
- 1/2 tsp Chilli Flakes
- 1/2 tsp Cumin
- 2 tsp Garam Masala
- 1/2 tsp Ground Coriander
- 2 tsp Turmeric
- 200g (1 Cup) Dried Red Lentils
- 1 x 400g (14 oz) Tin of Tomatoes
- 1 x 400g (14 oz) Tin of Coconut Milk
- 550ml (2 + 1/4 Cups) Vegetable Stock
Essential Equipment
- Large Frying/Saute Pan
Instructions
- Heat the pan over a medium heat and add the coconut oil.
- Add the diced onion & some salt then fry until soft - around 5 mins.
- Add garlic, ginger & chilli flakes, cook for 3-5 mins.
- Add the cumin, garam masala, ground coriander, & turmeric. Mix really well and cook for 1 min stirring often.
- Pour in the red lentils, tomatoes, coconut milk, vegetable stock & some salt/pepper to taste. Mix well, bring to the boil then reduce the heat and simmer for 20 mins until thickened. (Make sure to stir often near the end so it doesn't burn on the bottom of the pan.)
- Serve immediately.
Notes
Serving suggestion – Serve either on it’s own or with rice and top with chopped coriander and sliced red chilli.
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Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 343Total Fat: 26gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 441mgCarbohydrates: 25gFiber: 7gSugar: 6gProtein: 9g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
