This easy red lentil dal is a simple, one-pot dinner that comes together with everyday ingredients and delivers warm, comforting flavor without feeling heavy.
For more easy Indian-inspired recipes, check out our chickpea curry, lentil eggplant curry, kidney bean curry, and curry lentil soup.
Why you’ll love this red lentil dal!
Indian food can feel complicated, but it really doesn’t have to be. Louise and I have been cooking dals and curries for years, and they’ve become quiet staples in our kitchen. Why? With lentils and a few spices, you can make a really tasty meal in one pot, in about 30 minutes 🍲.
This easy red lentil dal is exactly that. Red lentils cook fast, don’t need soaking, and turn naturally creamy, which makes them perfect for a one pot dal you can make any night of the week.
On this blog, we don’t aim for the most traditional version. That kind of cooking is wonderful, but it often means more steps and more pans. What you get here is simplicity, fewer steps, and a weeknight lentil dinner that fits real life.
This dal uses less oil, feels lighter, and is fiber-rich and protein-rich, making it easy to enjoy as part of everyday eating 🌱✨
P.S. Got leftover red lentils? You might also enjoy our creamy red lentil soup or curried red lentil soup.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Red lentils: the base of this dish. They cook fast, turn creamy, and make this a comforting lentil stew. Substitute yellow split lentils.
- Onion: builds gentle sweetness and depth. Shallots work well.
- Garlic: adds warmth and aroma. Garlic paste or frozen garlic cubes are easy swaps.
- Fresh ginger: brings brightness and balance. Ground ginger works if needed, but use less.
- Garam masala: gives the dal its classic flavor. Curry powder is a good substitute and keeps this an easy lentil curry recipe.
- Ground coriander: adds a soft, citrusy note. Ground cumin can stand in if needed.
- Ground turmeric: gives color and earthiness. Leave it out if you don’t have it; the dal will still taste good.
- Red pepper flakes: add gentle heat. Skip for a milder red lentil curry or use black pepper instead.
- Tomatoes: bring acidity and soften the spices. Canned crushed tomatoes work well and feel pantry-friendly.
- Vegetable broth: keeps the dal savory. Water works for a lighter, simple Indian-inspired lentils dish.
- Half-and-half: makes the dal creamy. Substitute unsweetened oat creamer, coconut milk, or any plant-based creamer.
- Spinach: adds color and freshness at the end. Kale or Swiss chard work too, but add them a few minutes earlier so they soften properly.
- Lemon: brightens everything. Lime works just as well.
- Yogurt (for serving): adds cool contrast. Use low-fat Greek yogurt or Skyr for even more protein. You can even make your own raita or naan bread.
How to Make Red Lentil Dal
Step 1: Soften the onion
Chop the onion and grate the tomatoes. Place a large pot over medium heat. Add the olive oil and onion. Cook for about 3 minutes, stirring now and then, until the onion looks soft and glossy.
Step 2: Wake up the spices
Add the grated garlic and ginger, then stir in the garam masala (or curry powder), coriander, turmeric, cumin, and red pepper flakes. Cook for 30 seconds, stirring, to warm the spices. If the pot looks dry, add a small splash of broth.
Step 3: Cook down the tomatoes
Add the grated tomatoes (or crushed tomatoes). Let them simmer for about 2–3 minutes, stirring once or twice, until slightly thickened and rich.
Step 4: Simmer the lentils
Add the vegetable broth and red lentils (rinsed). Season with salt and a few twists of black pepper. Bring to a gentle simmer and cook for about 15–20 minutes, stirring occasionally, until the lentils are soft and creamy. Add more broth if necessary.
Step 5: Make it creamy and add spinach
Stir in the half-and-half (or plant-based cream). Add the spinach and cook for 1–2 minutes, just until wilted.
Step 6: Finish and serve
Taste and adjust seasoning. Serve with rice or naan, a squeeze of lemon, a dollop of yogurt, and fresh cilantro if you like. It’s a cozy vegetarian lentil main dish that works well for any night of the week.
Tips
- Rinse the lentils well: this removes excess starch and helps the dal cook up creamy, not gummy.
- Keep the heat gentle: a slow simmer prevents sticking and lets the lentils soften evenly.
- Add broth if needed: red lentils thicken as they sit, so a splash of broth loosens the dal easily.
- Taste at the end: spices bloom differently, so adjust salt, pepper, or lemon right before serving.
- Use spinach at the end: it only needs a minute or two to wilt and stay bright.
- If you are cooking for mixed diets: finish the pot dairy-free, then add half-and-half or yogurt to individual bowls. Alternatively, use coconut milk or an unsweetened oat or soy creamer.
Frequently Asked Questions
Yes. This dish keeps well and the flavors deepen as it sits, making it a great weeknight lentil dinner to cook once and enjoy over a few days.
It should be creamy and spoonable, not dry. If it thickens too much, add a splash of broth or water and warm gently.
Yes. You can leave it out, add coconut milk, or use a plant-based option. The lentils still make this a comforting red lentil curry.
Let it cool, then store it in an airtight container in the fridge for up to 4 days.
Yes. Freeze in portions for up to 3 months. Thaw in the fridge and reheat gently, adding a little liquid if needed.
Garam masala is a warm Indian spice blend made from ground spices like cumin, coriander, cardamom, cloves, cinnamon, and black pepper. It adds depth and aroma rather than heat.
A mild curry powder works well and is easier to find in many US grocery stores.
No. It’s not hot or fiery. Garam masala is more about warmth and fragrance than spice.
It gives the dal a cozy, Indian-inspired flavor using less spices, keeping the recipe simple and approachable.
We use half-and-half because it makes the dal creamy without feeling too heavy. It has less fat than heavy cream, which keeps this dish comfortable for everyday eating. If you prefer, you can also use heavy cream, coconut milk, or an unsweetened oat creamer — all work well here.
More Indian-Inspired Dinners
- Coconut Lentil Curry
- Navratan Korma
- Yellow Lentil Dal
- Chana Masala
- Chana Saag
- Chana Dal
- Dal Makhani (Black Lentil Curry)
- Moong Dal
If you try this Easy Red Lentil Dal Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Easy Red Lentil Dal (One-Pot Meal)
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic grated
- 1 inch ginger grated
- ¼ teaspoon red pepper flakes adjust to taste
- 2 teaspoons garam masala or Indian-style curry powder
- 1 teaspoon coriander ground
- 1 teaspoon turmeric ground
- ½ teaspoon cumin ground
- 2 vine tomatoes grated – or 1 can (15 oz / 400 g) crushed tomatoes
- 3 cups vegetable broth up to 4 cups if needed – reduced-sodium
- 1 cup dried red lentils rinsed
- ½ cup half-and-half or unsweetened oat cream
- ¾ teaspoon salt or more to taste + black pepper
- 4 packed cups spinach
- 1 lemon cut into wedges
- 4 cups/servings cooked basmati rice or naan bread + yogurt
Instructions
- Chop the onion and grate the tomatoes. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 onion (chopped) and cook for about 3 minutes, until soft.
- Add 2 cloves garlic and 1 inch ginger (grated), ¼ teaspoon red pepper flakes, 2 teaspoons garam masala, 1 teaspoon coriander, 1 teaspoon turmeric, and ½ teaspoon cumin. Stir for 30 seconds to warm the spices. Add a splash of broth if the pot feels dry.
- Stir in 2 vine tomatoes (grated). Let them simmer for about 2–3 minutes, until slightly thickened.
- Add 3 cups vegetable broth and 1 cup dried red lentils (rinsed). Season with ¾ teaspoon salt and black pepper. Bring to a gentle simmer and cook for 15–20 minutes, stirring now and then, until the lentils are soft and creamy. Add more broth if needed.
- Stir in ½ cup half-and-half and 4 packed cups spinach. Cook for 1–2 minutes, until the spinach wilts. Taste and adjust seasoning. It might need a pinch more salt.
- Serve hot with rice or naan, a squeeze of lemon, fresh cilantro if you like, and a dollop of yogurt.
Notes
- Garam masala –> Indian-style curry powder
- Half-and-half –> Heavy cream, coconut milk, or unsweetened oat creamer
- Fresh spinach –> Kale or Swiss chard (add a few minutes earlier)
- Vine tomatoes –> Canned crushed tomatoes
- Vegetable broth –> Water with a pinch of salt
- Fresh ginger –> Ground ginger (use less)
- Rinse the lentils to keep the dal creamy, not gummy
- Simmer gently so nothing sticks or burns
- Add a splash of broth if it gets too thick
- Stir in spinach at the end so it stays bright
- Taste and adjust salt and lemon before serving
- Cooking for mixed diets? Add dairy to individual bowls or use a non-dairy creamer.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze in portions for up to 3 months.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Very nice recipe chef 👍👌👏, thank you for your effort and A HAPPY NEW YEAR 2026 FOR YOU AND YOUR FAMILY 🎁🌞😎
Thank you so much, Jasson — really appreciate the kind words. Happy New Year to you and your family as well 🙂
Kindest, Louise
Hi Nico
I enjoy watching cook you cook , though I have not tried your dishes but I like your simple straight to the point recipes.
Thank you for sharing 👍
It’s our pleasure, Alice!! We are so happy you are here, thank you for saying hi 🙂
Kindest, Louise
Sounds delicious!