This vegan light dhal is simply divine. Loaded with lentils, this plant-based dhal is packed with protein and full of potassium, calcium and zinc. This vegan dish is also sugar and gluten-free, so all can dig in.

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Red Lentil Dal

  • Author: Rae Aflatooni
  • Total Time: 35 minutes
  • Yield: 46 SERVINGS 1x


Units Scale
  • 1 tablespoon olive oil
  • 2 cups red lentils, cooked in 6 cups water
  • 2 cups water
  • 1 cup red onion, diced
  • 1 inch ginger, minced
  • 4 cloves garlic, minced
  • 2 teaspoons turmeric
  • 1 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon Himalayan salt


  1. Cook lentils in medium pot with water until they are soft (about 15 minutes).
  2. In a separate pot, heat olive oil and cook ginger, garlic and onion until onion is semi-translucent.
  3. Pour in water and add turmeric, coriander, cumin, chili powder, black pepper, and salt and bring to a boil.
  4. Turn down to a simmer and add in cooked lentils.
  5. Let simmer for another 5 minutes to let spices soak into lentils and then serve over rice!


This plant-based dhal is light and delicious, if you are looking for something thicker and fuller try this vegan Creamy Red Dhal. Some people love to eat this plant-based dish as a soup, but I personally love it served over rice. Enjoy!

  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes

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