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I have already made this twice in 2 weeks! Easiest dahl I have ever made and super delicious. Will be making this often!
Christina
I know, I know.
I just made lentils, like, last week.
Here’s what actually happened. This lentil dhal recipe happened accidentally while I was trying to make the squash lentil curry, so it was like two for the price of one! I’ve always been a sucker for time savers and extra food.
I bought red lentils, thinking they would look better in my squash lentil curry, but squash lentil curry is just meant to look a certain way and there’s nothing you can do about that.
And the second mistake: red lentils are not the same as brown lentils.
Red Lentils Vs. Brown Lentils
The main difference between red lentils and brown lentils, and the reason why red did not work in the aforementioned recipe, is this:
Brown lentils hold their shape, and red lentils break down into more of a soft, mushy consistency (mushy in the best way!).
They each have their place! But I especially am loving red lentils in something like this dhal, or a smoky soup like this. They break down so delightfully and all the flavors really get to meld together.
They also cook REALLY fast (like, 15 minute!) so dinner can be on the table quick.
Ingredients You Need
Just a few main components you need here, and so many of them might already be in your pantry!
- Lentils: Obviously! Red lentils, to be specific.
- Curry Paste: The main flavor punch! Yum.
- Coconut Milk: For creaminess and deliciousness.
- Spices: Cayenne, curry powder, chili powder, turmeric.
- Sugar: To sweeten things up a little!
- Herbs: Fresh herbs on top make this all really sing.
About Dhal
Dhal is one of my favorite easy Indian recipes. It’s a simple lentil stew with tons of options and variations. You can read all about it here!
Here’s why I personally love it:
- It’s super comforting. There’s something about the lentils, coconut milk, and spices simmering together and making the whole house smell good. Piled atop steamy rice, it’s the ultimate bowl of comfort.
- It’s super nutritious! Lentils are heart-healthy and packed with lots of fiber, and coconut milk brings all the healthy fats.
- It’s seriously easy. Red lentils cook super quick, so this is usually on the table in under 20 minutes. I also usually have everything in my pantry so it can be pulled together in a jiffy!
Spicy. Healthy. Cozy. Portable. Best ever.
Lentils for life, yo.
Print
Easy Red Lentil Dhal
- Total Time: 15 minutes
- Yield: 6 1x
Description
This easy red lentil dhal (or dahl, or dal) is flavored with curry paste and coconut milk. Incredibly simple and so delicious.
Ingredients
- 2 1/2 cups red lentils
- 5–6 cups of water (a large pot half full)
- 2 tablespoons curry paste
- 1/2 cup coconut milk
- 1/3 cup water
- 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon chili powder
- 2 tablespoons sugar
- lime juice
- green herbs for garnish (I used malunggay leaves – you could use cilantro, green onions, etc.)
Instructions
- Boil Water: Bring the water to a boil in a large pot.
- Cook Lentils: Add lentils and cook uncovered for 10 minutes, stirring every few minutes to prevent burning on the bottom. Remove from heat.
- Add Remaining Ingredients: Stir in remaining ingredients until completely incorporated. Season with additional salt and herbs for garnish.
Notes
Makes six 1 cup servings.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Keywords: red lentil dhal, lentil dhal, easy dhal recipe
I have lentils measured. Do I rinse them before putting in boiling water?
yep!
I’ve made this delicious Red Lentil Dahl multiple times over the years but several months ago made a double batch and put it in the freezer because I had family coming in. But they didn’t come and there’s no way I can eat all this. How long will it safely keep in the freezer?
At least 6 months!
Excited to make this.
What kind of curry paste should I use for this recipe? The Thai red curry paste? Can I just use yellow curry powder?
We’d recommend Thai red curry paste here. Hope this helps!
This recipe is just plain brilliant. Thank you!
Do you drain the water from the lentils after they cook? Thanks for the recipe. B.
Hi Beatrice! No need to drain.
Made it; so super yummy!!! My son had it once somewhere and has asked for it numerous times….found this recipe, made it and it is a keeper for the recipe file. Thank you!!!!
Forever my favourite! Will never get tired of lentils!
Hi, I am in aus and just wanted to know what sort of curry paste I need 🙂 thanks
We like using Thai Kitchen red thai curry paste.
Were the lentils dry? As cooking for 10 minutes does not seem adequate.
Thank you
Yep, we used dry lentils here. For us, they took just 10 minutes but just boil until they’re cooked through. 🙂
Lol, i made the same mistake, except i was trying to make lentil rice but boiled the lentils first. I only ever used brown lentils and yes those take forever and a day. I was shocked to discover the mush and now im here trying to make this into dahl🤣🤣🤣
This might be a dumb question, but what kind of curry paste do you use? I am familiar with red and green curry paste that I’ve used in Thai dishes, but I feel like those wouldn’t fit here 🤷🏻♀️
Nevermind, I just scrolled through the comments and found my answer…red curry paste…woops! :S *facepalm*
I have made this recipe again and again and again. It’s so easy and so good. I usually use the whole jar of red curry paste and a whole can of coconut milk 😆
So happy to hear you enjoyed this, Grace! 🙂
Can you explain what the 1/3 cup of water is for. I assumed it was to help mix the spices with the curry paste and milk.
Hi Bryan! Yep, that’s right plus just thinning it out a little bit more.
This looks so YUMMM!
Enjoy!
Hey! Hoping to make tonight. Just wondering why there are two water portions in the ingredients list? (5-6 cups and 1/3 cup…?)
Looking forward to trying! Thanks
red dhal rocks! even with replacements–lemon juice for lime, stevia for sugar, coconut water and coconut oil for coconut milk, etc–it came out deelish. Only thing I want to change is less water for a thicker dhal. Personal preference. I probably cooked mine an extra 10 minutes to get there this time.
Are you supposed to drain the lentils before adding the ingredients?! Seems like one big watery soup, not the creamy dahl I was expecting
I made this tonight. I used yellow split peas and substituted milk powder for the coconut milk. I may add some potatoes next time to play with the texture but yum yum yum, I made too little sadly
Do you use red or yellow curry paste?
Red curry paste!
This recipe is really yummy! I added lime leaves to the water when the lentils were boiling to add a bit more flavour. I also had mine on a bed of spinach with brown rice to include some more veggies. Great simple dish though, I will definitely make this again.
Sounds amazing!
This looks so easy!! There are so many complicated recipes out there, I am glad I found this one! How long can this stay good if you want to meal Prep it?
This looks great! Any suggestions on what vegetable to pair it with?
When is the 1/3 cup of water supposed to be used? Thanks 🙂
It should be added in step 3!
Could you do this in the crock pot?
We’ve never tried, but I think it could work! I’d maybe take a look at the directions in this recipe to adapt it: https://pinchofyum.com/crockpot-sweet-potato-lentils
Delicious! Just came across this great recipe looking for something quick and tasty to make for dinner. This was perfect! I did cut the sugar down to a half teaspoon to fit our tastes and added more salt. I also used light coconut milk, because that was what I had on hand. Fabulous! Thanks for sharing!