Red Lentil Dahl

Red lentil dahl flavoured with Indian spices and simmered in vine ripened tomatoes. A nutritious, vegan curry that will warm you up, keep you going through winter and can be on the table in just 30 minutes.

👩🏻‍🍳 Why make this recipe

Really healthy and packed full of protein, fibre, vitamins and minerals, this red lentil dahl is one curry that can be thoroughly enjoyed guilt free. If you fancy a meat free night or are indeed vegetarian or vegan, then this spicy curry recipe is a great option. Its also simple to prepare and uses basic ingredients that won't break the bank.

🥘 Ingredients

This recipe makes enough red lentil dahl to serve 4 people.

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Lentils: Use good quality, freshly bought lentils to ensure good taste and texture. Opt for any variety of lentil but always check packet instructions. If you prefer swap lentils for beans, chickpeas or split peas.

Yogurt: Yogurt is an optional topping, but its creamy and cooling nature works really well with the heat from the spices. Choose plain yogurt.

Vine tomatoes: Opt for vine ripened tomatoes for that earthy, sunshine flavour. If you can't get hold of vine ripened, use tinned chopped or plum tomatoes which also hold plenty of flavour.

🔪 Step by step instructions

1. Simmer lentils in water for 10-15 minutes or until soft, then drain and set to one side.
2. Heat up the oil in a large frying pan, add the cumin seeds and fry for 30 seconds or until golden brown (be careful not to burn them).
3. As soon as the seeds start to change colour add in the chopped onion and garlic and cook on a gentle heat until soft.
4. Next add the tomatoes, chillies, drained lentils, spices and tomato puree.
5. Mix well and simmer for a couple of minutes, then taste and season if required. If you want to make the Dahl more soup-like or creamy you can add stock or coconut milk at this point, stir in well and bring to a simmer.
6. Finally; remove from the heat, stir in the chopped coriander and serve with plain yogurt.

💭 Expert tips

Lentils: Choose good quality lentils and don't use old ones. Rinse well under running tap water before cooking to remove any dust or dirt. Don't overcook! Cook until just soft and check packet instructions for recommended cooking times.

Frying cumin seeds: Add a couple of cumin seeds to test the heat of the oil. If the seeds bubble then the oil is hot enough. Add the rest of the seeds but only cook briefly, until just golden brown, before adding the onions. Be aware that cumin seeds are quick to burn, which will create a bitter taste throughout the dish.

Soupier version: For a version thats creamier or more soup-like add a tin of coconut milk or 400ml of stock.

Make it your own: Add chickpeas or split peas, or completely swap the lentils for one of these. Try with different types of lentils (green, yellow) or add vegetables such as roasted squash, roast cauliflower, courgette or aubergine. And for an extra protein boost try with shredded chicken or poached fish.

❓ Frequently asked questions

🍛 Other curry recipes

• Fish Biryani
• Chicken Tikka Masala Curry
• Thai Panang Curry
• Sweet Potato and Chickpea Curry
• Thai Green Prawn Curry
• Thai Red Curry Recipe

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Red Lentil Dahl

By: Debbie Jones

Red lentil dahl flavoured with Indian spices and simmered in vine ripened tomatoes. A nutritious, vegan curry that will warm you up, keep you going through winter and can be on the table in just 30 minutes.

4.67 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, main meal

Cuisine Indian

Servings 4 People

Calories 359 kcal

Equipment

• ▢
  Saucepan to cook the lentils
• ▢
  Wide pan to cook the dahl

Ingredients

 

1x2x3x

MetricUS Customary

• ▢ 300 g dried red lentils rinsed well
• ▢ Boiled water double the volume of lentils

• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon cumin seeds
• ▢ 2 onions finely chopped
• ▢ 2 cloves garlic finely chopped
• ▢ 350 g of vine tomatoes roughly chopped
• ▢ 2 green chillies deseeded and finely chopped

• ▢ 1 teaspoon ginger powder
• ▢ ½ teaspoon turmeric
• ▢ 1 teaspoon garam masala
• ▢ 3 tablespoon tomato puree
• ▢ Salt and pepper to taste
• ▢ Handful fresh coriander chopped
• ▢ Plain yogurt to serve
• ▢ Tin of coconut milk or 400ml of stock optional, for a more soup-like version

Instructions

 

• Simmer lentils in water for 10-15 minutes or until soft, then drain and set to one side.
  300 g dried red lentils, Boiled water
• Heat up the oil in a large frying pan, add the cumin seeds and fry for 30 seconds or until golden brown (be careful not to burn them).
  1 tablespoon olive oil, 1 teaspoon cumin seeds
• As soon as the seeds start to change colour add in the chopped onion and garlic and cook on a gentle heat until soft.
  2 onions, 2 cloves garlic
• Next add the tomatoes, chillies, drained lentils, spices and tomato puree.
  350 g of vine tomatoes, 2 green chillies, 1 teaspoon ginger powder, ½ teaspoon turmeric, 1 teaspoon garam masala, 3 tablespoon tomato puree
• Mix well and simmer for a couple of minutes, then taste and season if required. If you want to make the Dahl more soup-like or creamy you can add stock or coconut milk at this point, stir in well and bring to a simmer.
  Salt and pepper to taste, Tin of coconut milk or 400ml of stock
• Finally; remove from the heat, stir in the chopped coriander and serve with plain yogurt.
  Handful fresh coriander chopped, Plain yogurt

Video

Nutrition

Calories: 359kcal | Carbohydrates: 58g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 144mg | Potassium: 1100mg | Fiber: 26g | Sugar: 8g | Vitamin A: 837IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 7mg

Notes

Lentils: Use good quality, freshly bought lentils to ensure good taste and texture. Opt for any variety of lentil but always check packet instructions. If you prefer swap lentils for beans, chickpeas or split peas. Rinse well under running tap water before cooking to remove any dust or dirt. Don't overcook! Cook until just soft and check packet instructions for recommended cooking times.

Yogurt: Yogurt is an optional topping, but its creamy and cooling nature works really well with the heat from the spices. Choose plain yogurt.

Vine tomatoes: Opt for vine ripened tomatoes for that earthy, sunshine flavour. If you can't get hold of vine ripened, use tinned chopped or plum tomatoes which also hold plenty of flavour.

Frying cumin seeds: Add a couple of cumin seeds to test the heat of the oil. If the seeds bubble then the oil is hot enough. Add the rest of the seeds but only cook briefly, until just golden brown, before adding the onions. Be aware that cumin seeds are quick to burn, which will create a bitter taste throughout the dish.

Soupier version: For a version thats creamier or more soup-like add a tin of coconut milk or 400ml of stock.

Make it your own: Add chickpeas or split peas, or completely swap the lentils for one of these. Try with different types of lentils (green, yellow) or add vegetables such as roasted squash, roast cauliflower, courgette or aubergine. And for an extra protein boost try with shredded chicken or poached fish.

Should lentils be soaked before cooking?
No its not necessary to soak lentils before cooking. It is however, good practise to rinse and drain thoroughly before cooking. Lentils are very small and so its not uncommon for dirt and dust to get mixed in during packaging.

Is red lentil dahl healthy?
Dahl is packed full of nutrients and provides a good source of vitamins, minerals and fibre. Lentils are also high in protein and low in fat so they are great substitute for meat.

Storage?
Leftovers? Once fully cooled you can transfer any leftover lentil dahl to a sealable container. Seal and keep in the fridge for 2-3 days or freeze for up to 1 month. To reheat defrost thoroughly in the fridge overnight (if frozen) then transfer to a pan and heat until piping hot throughout.

Want to save this recipe?Create an account for free to start your personal recipe box. Save any recipe by tapping the heart in the bottom right corner.

This post was first published in Nov 2016. Updated in Jan 2022 with an improved recipe, new images, step by step instructions and expert tips.