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Red lentils cook quickly, without the need for soaking, which makes them a brilliant base for a speedy curry night. This red lentil dahl is creamy, lightly spiced and perfectly saucy – ideal for scooping up with warm chapati or naan. I love how the lentils break down as they simmer, turning into a velvety dish that feels comforting yet wholesome, all in under 30 minutes.
Nicky’s Notes
I first created this dahl while testing recipes for my book Quick & Easy. I wanted a meat-free curry that didn’t compromise on flavour, but also ticked the boxes for fibre and protein. Red lentils were the perfect answer — quick-cooking, filling, and perfect at soaking up spices. The coconut milk brings in a lovely creaminess, while a final squeeze of lime keeps it fresh and vibrant.
Table of Contents
📋 Ingredients for Red Lentil Dahl
***Full recipe with detailed quantities in the recipe card below***
Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Sauté onion, red pepper, garlic and spices. Stir in rinsed red lentils, veg stock and coconut milk. Simmer 15 mins until creamy. Finish with lime juice, butter and a swirl of yoghurt. Serve with naan or rice.
Recipe Tips
- Don’t skip the lime juice at the end! It lifts the whole dish and balances the creamy coconut milk beautifully. That touch of acidity is what makes it sing.
- This dahl freezes well. Simply cool, then freeze in portions in sealed containers. Defrost in the refrigerator overnight, then reheat in a pan, or microwave until piping hot.
Creamy and lightly spiced, with warm notes of garam masala and ginger, sweet pops from red pepper, and a citrusy lift from lime. Absolute comfort in a bowl.
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It’s in my book!
This red lentil dhal recipe is featured in my book ‘Quick & Easy’
Is it Dahl, Daal or Dal?
You’ll see this dish spelled a few different ways – dhal, dal, daal – but they all essentially mean the same thing: lentils!. The word comes from Sanskrit and simply means “split pulses.” In India you’ll often see dal, while in the UK and US we usually write dahl or daal. However you spell it, it’s always hearty, nourishing and tasty!
🍽️ What to serve it with
I love to serve my red lentil dahl with a swirl if natural yogurt, some fresh corriander and a sprinkle of chilli flakes. If you wanted to do a bit of feast then you could serve it with:
- Naan Bread or Chapati
- Onion Fried Rice
- Air Fryer Chicken Tikka
- Chicken Madras < Chris’s favourite Curry!
📺 Watch how to make the dahl
If you’re a visual cook, please watch the full video tutorial on this dhal recipe — it really helps to see the texture as it simmers and the point where the lentils go creamy.
Red Lentil Dahl Recipe
Ingredients
Lentil Dahl
- 1 tablespoon oil or ghee
- 1 onion peeled and finely diced
- 1 red bell pepper deseeded and finely diced
- 3 garlic cloves peeled and minced
- 1 tablespoon ginger paste
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon chilli flakes
- ¼ teaspoon ground fenugreek
- 300 g (1 ½ cups) dried red lentils, rinsed
- 720 ml (3 cups) vegetable stock
- 200 ml (7oz) tin full-fat coconut milk
- ¼ teaspoon salt
- ¼ pepper
- 2 tablespoons lime juice juice from approx. one lime
- 2 tablespoons salted butter
To Serve:
- Natural yogurt
- Fresh coriander (cilantro)
- Chilli flakes
Instructions
- Heat the oil or ghee in a medium saucepan over a medium heat.1 tablespoon oil or ghee
- Add the onions and peppers and cook for 3 minutes, until slightly softened.1 onion, 1 red bell pepper
- Add the garlic, ginger, garam masala, turmeric, paprika, chilli flakes and fenugreek and stir together to coat the onion and peppers in the spices. Cook for one minute.3 garlic cloves, 1 tablespoon ginger paste, 1 tablespoon garam masala, 1 teaspoon turmeric, ½ teaspoon paprika, ½ teaspoon chilli flakes, ¼ teaspoon ground fenugreek
- Add the lentils, stock, coconut milk, salt and pepper.300 g (1 ½ cups) dried red lentils, rinsed, 720 ml (3 cups) vegetable stock, 200 ml (7oz) tin full-fat coconut milk, ¼ teaspoon salt, ¼ pepper
- Stir and bring to the boil, then simmer for 15 minutes, stirring often, until the lentils are soft and tender. Add a splash of water or stock if starts to look too dry.
- Turn off the heat, stir in the lime juice and butter.2 tablespoons lime juice, 2 tablespoons salted butter
- Swirl in a little natural yogurt, then serve topped with fresh coriander and chilli flakes.Natural yogurt, Fresh coriander (cilantro), Chilli flakes
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
? Frequently Asked Questions
This dahl freezes well. Simply cool, then freeze in portions in sealed containers. Defrost in the refrigerator overnight, then reheat in a pan, or microwave until piping hot.
🍲 More delicious lentil recipes
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