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Red Lentil Dahl

This is one of my favourites! So creamy and indulgent, but healthy!

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 8 servings


  • 1 tablespoon olive oil

  • 1 large yellow onion, chopped small

  • 5 cloves garlic, minced

  • 1 tablespoon fresh ginger, peeled and grated

  • 1 tablespoon garam masala

  • 1 teaspoon ground turmeric

  • 1 teaspoon coriander

  • 1 teaspoon cumin

  • 1/2teaspoon red pepper chili flakes

  • 1 and 1/2 cups dried red lentils

  • 14 ounce can diced tomatoes

  • 1 tablesoon grated coconut cream

  • 3 cups vegetable broth

  • 1 teaspoon salt, or to taste

  • half a lemon, juiced

  • 3-4cups baby spinach

For serving

  • 4 cups cooked brown or white rice

  • Vegan Roti


1- In a large pot or pan over medium heat, sauté the chopped onion in the olive oil for 5 minutes, stirring frequently.

2-Then add the garlic and ginger and cook 1 more minute, until fragrant.

3-Add the garam masala, turmeric, coriander, cumin and red pepper flakes to the pan and stir into the onion mixture.

4-Now add the dried lentils, canned tomatoes and their juices, grated coconut cream and vegetable broth to the pan. Stir well and turn the heat to high. Bring to a boil, then lower heat and simmer for about 15 minutes, until the lentils are cooked and soft. Stir occasionally.

5- Squeeze the lemon juice into the pan, and stir in the spinach as well until wilted. Add salt to taste. I used 1 teaspoon.

6-Serve with brown or white rice and Vegan Roti. Enjoy!

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