A deliciously healthy super creamy dish that is perfect for an everyday comfort meal or a cozy rainy day. This Coconut Red Lentil Dhal is not only gluten-free and oil-free, but it is also vegan, super easy and all made in one pan. Recipe for 5 servings.
When I made my first Lentil Dhal a few years ago, I discovered a delicious naturally creamy dish, that I ended up making regularly, encouraged by the positive returns on this vegan dish. I have improved this recipe every time I have made it, and I hope you will enjoy it as much as I do.
I would love to know how this recipe went for you so please leave a comment at the end of the page if you try it.
IS RED LENTIL DHAL HEALTHY?
Most Lentil Dhal recipes are relatively healthy considering it is a meal made of whole foods that are high in nutrients and low in fat.
This Red Lentil Dhal is free from dairy (what’s wrong with dairy?) AND free from oil (click on this link to get insight into the reasons why you should avoid consuming too much oil). It is, therefore, one of the healthiest recipes you can find online.
Check out this Spicy Potato Chips (oil-free | easy) recipe for another delicious oil-free savoury meal idea.
COCONUT RED LENTIL DHAL CALORIES
This Coconut Red Lentil Dhal is low in calorie and makes a great satisfying meal for weight loss if you are trying to lose weight. Each generous serving of Lentil Dhal contains only 421 calories. See nutrition facts at the end of the page for more info.
RED LENTIL DHAL WITH RICE
I recommend about 90 g of white rice (uncooked weight) per serving, which I find goes perfectly with one serving of Coconut Red Lentil Dhal.
I love to have my dhal with white rice as it is an easy side dish to make. However, if you want to try the traditional way, I would recommend you having your Coconut Red Lentil Dhal with naan bread or chapatis (also called roti, chapatis are Indian flatbreads). Here is a chapati recipe I like.
Otherwise, your options on what to serve with this Red Lentil Dhal are endless. You can serve it by itself, with basmati or cauliflower rice, with quinoa, with couscous, with bread… or really with anything you fancy!
HOW TO MAKE COCONUT RED LENTIL DHAL?
All you need to make this recipe is a sample of a few basic ingredients you probably already have in your kitchen:
-and some fresh coriander and lime to make it perfect!
EASY RED LENTIL DHAL RECIPE
You are on the right page because this recipe is a one-pan recipe. This means that to make this Coconut Red Lentil Dhal you only need one large saucepan and one wooden spoon to stir occasionally. All you have to do is add ingredients while the Dhal is cooking!
To make this recipe even simpler, I use a manual food chopper to chop onions, garlic, ginger and coriander and it makes life SO MUCH EASIER. I would recommend you giving it a try if you don’t already have one. It is affordable and super handy and easy to clean.
VEGAN COCONUT LENTIL DHAL
Some Lentil Dhal recipes might contain butter, cow milk or other animal-based ingredients. But this Coconut Red Lentil Dhal recipe is 100% vegan, yet 100% delicious!
CREAMY RED LENTIL DHAL WITH COCONUT MILK
The coconut milk in this recipe contributes to making this Coconut Red Lentil Dhal:
-naturally thick and creamy
–tasty and satisfying
-delicious and filling
-and super healthy!
HOW TO STORE COCONUT RED LENTIL DHAL?
Once completely cool, store in the fridge for up to 3 days in close airtight containers.
CAN YOU FREEZE RED LENTIL DHAL?
Yes, it can, as much as you want and for up to 3 months! I would recommend freezing your dhal in meal-sized amounts in separate containers to make it easier when you want to use it.
Then all you will have to do is to pop one container out of the freezer, heat it in the microwave and your meal is served!
Check out this Easy Chickpea Curry (in only 30 minutes) recipe for another awesome Indian recipe that can be frozen!
Want your Red Lentil Dhal with sweet potato? I used normal potatoes in this recipe but you can substitute them with sweet potato.
Also, feel free to add your favorite vegetables besides or instead of the potatoes! (I love this recipe with mushrooms, courgettes, spinach or aubergines.)
If you are looking for a Lentil Dhal with chickpeas, this Easy Chickpea Curry (in only 30 minutes) is your go-to recipe! Otherwise, you can simply add 400 g of cooked chickpeas to this recipe and you are all set!
You can substitute coconut milk with soy milk or water. Keep in mind it will affect the final flavour.
To make your Red Lentil Dhal without onion, I recommend using 3 garlic cloves instead of 1. Keep in mind it will affect the final flavour.
PRINT, PIN, OR BOOKMARK THIS RECIPE!
Make sure you bookmark (or pin) this recipe, so whenever you need inspiration for dinner or a gathering event, you can find this recipe and make everyone happy!
You can also tag me on Instagram @thedorkyfrench for a chance to be featured!
RECIPE IN VIDEO (1 MIN)
Coconut Red Lentil Dhal (oil-free | gluten-free)
- large saucepan
- wooden spoon
- knife or food chopper
- 2 small onions (or 1 big) - peeled and finely chopped*
- 1 garlic clove - peeled and finely chopped*
- 1/2 tsp fresh ginger - finely chopped*
- 1 tsp turmeric
- 1 tsp cumin seeds
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp dried rosemary
- 1/2 tsp chilli powder
- 1 tsp cinnamon powder - or cinnamon stick
- 400 g red lentils (raw weight) - rinsed and drained
- 150 g potatoes (about 2 potatoes) - washed and cut in pieces
- 900 ml water
- 300 ml coconut milk
- 1 handful fresh coriander - finely chopped*
- 1/4 lime
- Watch the one minute recipe video to see all instruction steps.
- Pro tip: prepare all ingredients in advance as listed in the ingredients list.
- Heat up a large saucepan with a splash of water.
- Add the onions, garlic and ginger, and cook on high heat for 5 minutes. Stir with wooden spoon.
- Add water while cooking if ingredients stick to the pan.
- Add the spices (turmeric, cumin seeds, rosemary, chilli powder, cinnamon, salt, pepper). Cook for an additional 2 minutes on medium heat.
- Add the water and coconut milk. Cover with lid and bring to a boil. Simmer for 20 minutes. Stir occasionally.
- Add coriander and lime juice** to the saucepan. Stir with wooden spoon.
- Serve warm, and enjoy!
- Store in the fridge for up to 3 days, or freeze for up to 3 months.
Please note that all nutrition facts and information found on this website are for informational purposes only. I am not a doctor nor registered nutritionist, so please refer to a professional for medical advice.
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