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–+ servings
Creamy bowl of easy red lentil dal with basmati rice and yogurt on top.

Easy Red Lentil Dal (One-Pot Meal)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic grated
  • 1 inch (2½ cm) 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 (750 ml) vegetable broth up to 4 cups if needed – reduced-sodium
  • 1 cup (200 g) dried red lentils rinsed
  • ½ cup (120 ml) half-and-half or unsweetened oat cream
  • ¾ teaspoon salt or more to taste + black pepper
  • 4 packed cups (150 g) spinach
  • 1 lemon cut into wedges
  • 4 cups/servings (700 g) cooked basmati rice or naan bread + yogurt

  • 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.
    Step 1 Chopped onion sautéing in olive oil in a wide pot on the stove.
  • 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.
    Step 2 Spices blooming with garlic and ginger in the pot, dark and fragrant.
  • Stir in 2 vine tomatoes (grated). Let them simmer for about 2–3 minutes, until slightly thickened.
    Step 3 Tomatoes simmering down into a thick sauce before adding lentils.
  • 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.
    Step 4 Red lentils cooking in broth, gently bubbling and turning creamy.
  • 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.
    Step 5 Spinach wilting into the dal as cream is stirred in.
  • Serve hot with rice or naan, a squeeze of lemon, fresh cilantro if you like, and a dollop of yogurt.
    Step 6 Red lentil dal served in a bowl with lemon juice, basmati rice and yogurt.
Substitutions
  • 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)
 
Tips
  • 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.
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