Red Lentil Dal

Red Lentil Dal
🌱Simply delicious red lentils (swipe for ingredients) No coconut milk, no cashews 🌱High protein, easy, delicious and pantry friendly.

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Red Lentil Dal

Red Lentil Dal

5 from 3 votes
Course: Dinner
Cuisine: Indian-Inspired
Keyword: Recipe, Vegan, Vegan Dal Recipe


  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 1 serrano or jalapeño pepper minced (deseeded for less spice)
  • 1/2 inch piece ginger minced
  • 2 large tomatoes chopped
  • 1 cup red lentils rinsed thoroughly
  • 1/2 tsp cumin
  • 1/2 tsp mustard powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp paprika
  • fresh cilantro to serve
  • oil for cooking
  • salt to taste


  • Sauté 1 large chopped yellow onion in a little neutral flavored oil or broth until translucent, about 5 minutes.
  • Add 4 minced garlic cloves, 1 minced serrano or jalapeño pepper (deseeded for less spice) and 1/2-inch piece minced ginger. Cook another minute until fragrant.
  • Add 2 large chopped tomatoes and cook about another 5 minutes until softened and paste-like.
  • Add 1 cup red lentils (rinsed thoroughly) and 2 cups water.
  • Stir well and bring to a boil before reducing heat and simmering, covered, for about 15 minutes until lentils are cooked.
  • Meanwhile, in a separate small saucepan, warm 1 tbsp neutral flavored oil and add 1/2 tsp cumin seeds. Cook until they start to sizzle and become fragrant, about 30 seconds.
  • Mix in 1/2 tsp mustard powder, 1/2 tsp turmeric powder, 1/2 tsp paprika and stir continuously while heating another 30 seconds.
  • Remove from heat.
  • Once lentils have finished cooking, add the cooked spice blend to the lentils and mix to incorporate.
  • Use a potato masher to mash some of the lentils until you get a creamier consistency.
  • Once heated through, add salt to taste. Serve with chopped fresh cilantro.

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