One-Pot Red Lentil Dahl: No Cream, Vegan & Protein-Packed

Sue Maree P -

This easy red lentil dahl is a weekly favourite in our house—nutritious, flavourful, and simple to make! This one-pot recipe is naturally creamy with coconut milk, no cream is needed. It’s packed with warming spices like ginger, cumin, turmeric, and curry, plus a fresh zing of lime juice. For extra texture, I add courgette, edamame beans, and a sprinkle of seeds and nuts. Red lentils are an affordable protein source, and honestly, I think this homemade dahl is even tastier than our local Indian restaurant—just don’t tell them that!
Dahl is perfect for meal prep—I love making a big batch and storing portions in the fridge for quick midweek meals or freezing for busy days when I’m too tired to cook. Inspired by The Happy Pear lentil dahl recipe, this homemade version is so good, that I think it’s even tastier than our local Indian restaurant—just don’t tell them that!

Takes = 40 minutes
Makes = 6-8 serves

Ingredients

  • Dried Red Lentils (washed) – 500g
  • Onion, red or brown – 1/2 to 1
  • Coconut Oil or your choice of oil – 1/2 tbsp
  • Ginger, chopped – small piece/ 1 tsp of crushed
  • Crushed or sliced Garlic Clove - 1-2
  • Crushed Tomatoes - 400g
  • Coconut milk – 400g
  • Cayenne pepper or chilli powder – pinch 1/8
  • Curry powder – 1 tbsp
  • Ground Cumin – 2 tsp
  • Turmeric – 1 tsp
  • Vegetable stock cubes – 2 (depending on taste, I don't like it too salty)
  • Boiling Water – 1.5 to 1.8 litres (I use my eye to check what I need)
  • Tamari (gluten-free soya sauce) - 1 tbsp
  • Juice lime of one or lemon if you don't have lime

Optional Extras

  • Courgette, diced (optional) - 1
  • Defrosted frozen Edamame beans (optional) – 1/2 cup
  • Chilli Flakes – 1/2 to 1 tsp
  • Drizzle of maple syrup
  • Serve with rice, naan, and salad
  • Sprinkle Nigella seeds, sesame seeds, and sunflower seeds to decorate

Method

Step 1
Thoroughly wash the red lentils until the water runs clean this takes a few minutes, move the lentils with your hand to ensure they are being fully rinsed and set to one side.

Step 2
Peel and finely slice the onions, garlic and ginger. Cut the courgette into bite-size pieces. Defrost edamame beans if added in.

Step 3
Sauté the onions, garlic and ginger in 1 tsp of coconut oil or preferred oil in a large pan on high heat for 5 minutes. Stir regularly. When the onions are soft, add the spices, then a little of the crushed tomatoes. Cook gently over low heat for 5-10 minutes, stirring occasionally. Crush 2 stock cubes into a 500ml jug of boiling kettle water and stir.

Step 4
Add tamari, lime juice, lentils, crushed tomatoes, salt and 1 jug of stock water, and bring to a boil. Then add the cream on top of the coconut milk (the tip is to pop the can in the fridge overnight to separate). Rinse out the can of tomatoes with water. Reduce to low heat and simmer for 25 minutes, or until you are happy with the texture of the dahl. I keep adding water a little at a time and if needed the water from the coconut milk. Stir regularly, as lentils have a tendency to stick to the bottom.

Step 5
About 10-15 minutes before serving I add the courgette and edamame beans and spinach leaves. If you prefer your courgette softer add it earlier on.

Step 6
Add fresh herbs to serve if you have them. Serve with fresh baby spinach, baby tomatoes, sliced cucumber, a sprinkle of toasted seeds, white or brown rice, quinoa or cooked buckwheat, naan bread or pita bread.