Pot Lentil Dal Recipe
This 1-pot lentil dal is a hearty, flavorful, and nutritious vegan dish. Packed with plant-based protein from lentils, rich coconut milk, and a blend of warm spices, it’s comforting and easy to prepare. This dish is perfect for meal prep, satisfying enough for dinner, and pairs wonderfully with naan or rice.
Why You’ll Love This Recipe
- Quick & Easy: This one-pot dish is ready in under 40 minutes.
- Packed with Nutrients: Full of fiber, protein, and essential vitamins from lentils and vegetables.
- Customizable: Add more vegetables, spices, or herbs to make it your own.
- Comforting & Cozy: The creamy texture and warming spices make it a perfect comfort food.
Ingredients
- 1 1/2 cups green or brown lentils, rinsed
- 1 large carrot, diced
- 1 onion, chopped
- 1 red chili pepper, chopped (optional)
- 1-inch piece fresh ginger, grated
- 4 cloves garlic, minced
- 1 tablespoon coconut oil
- 1 teaspoon cumin
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- Salt and black pepper to taste
- 3 cups vegetable broth
- 1 (14 oz) can coconut milk (full-fat)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Rinse the lentils and soak them in lukewarm water for 15 minutes (optional).
- In a large pot, heat coconut oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
- Add the carrot, chili, ginger, and garlic. Stir for 2-3 minutes.
- Stir in the spices (cumin, curry powder, turmeric, coriander, salt, and pepper), then add the lentils and vegetable broth.
- Bring to a boil, then reduce heat to low. Simmer for 15 minutes.
- Add the coconut milk and simmer for another 10-15 minutes until the lentils are tender and the sauce thickens.
- Taste and adjust the seasoning if needed. Serve hot with rice, naan, or a side of vegetables.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy: Add more chili or cayenne pepper for extra heat.
- Vegetables: Add spinach, cauliflower, or peas for added nutrition.
- Sweet: A touch of maple syrup can balance out the spice.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
- Freeze the dal (before adding coconut milk) for up to 3 months. Thaw overnight and add coconut milk before reheating.
FAQs
Can I use red lentils for this recipe?
Red lentils will cook faster but might become mushy. Green or brown lentils work best for a thicker texture.
Can I make this recipe without coconut milk?
Yes, you can substitute with almond milk or any plant-based cream for a lighter version.
Is this recipe gluten-free?
Yes, this lentil dal is naturally gluten-free.
How can I adjust the spice level?
You can omit or reduce the chili and curry powder if you prefer a milder dish.
Can I add more vegetables?
Yes, feel free to add cauliflower, peas, spinach, or any other vegetable of your choice.
Can I prepare this dal ahead of time?
Yes, it tastes even better the next day and is great for meal prep.
Can I use dried lentils?
Yes, just ensure they are rinsed and soaked for easier digestion.
Can I serve this dal with rice?
Absolutely! This dal pairs perfectly with basmati rice or quinoa.
How can I thicken the dal?
If it’s too thin, simmer it longer to allow the lentils to break down and thicken the sauce.
How long will leftovers last?
Leftovers can last for 3-5 days in the refrigerator.
Conclusion
This 1-pot lentil dal is the ultimate comfort food—easy to make, full of flavor, and packed with nutrients. With a rich, creamy texture and warm spices, it’s a satisfying dish for any occasion. Whether you’re new to Indian cuisine or a seasoned fan, this recipe is sure to be a hit!
Print
Pot Green Lentil Dal
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This 1-pot lentil dal is a hearty, flavorful, and nutritious vegan dish, perfect for a comforting meal. Packed with plant-based protein, rich coconut milk, and warm spices, it’s easy to make and customizable to your taste. Ideal for meal prep, served with naan or rice, this dish is both satisfying and healthy.
Ingredients
- 1 1/2 cups green or brown lentils, rinsed
- 1 large carrot, diced
- 1 onion, chopped
- 1 red chili pepper, chopped (optional)
- 1-inch piece fresh ginger, grated
- 4 cloves garlic, minced
- 1 tablespoon coconut oil
- 1 teaspoon cumin
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- Salt and black pepper to taste
- 3 cups vegetable broth
- 1 (14 oz) can coconut milk (full-fat)
Instructions
- Rinse the lentils and optionally soak them in lukewarm water for 15 minutes.
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Add the diced carrot, chili, ginger, and minced garlic. Stir for 2-3 minutes until fragrant.
- Stir in the spices (cumin, curry powder, turmeric, coriander, salt, and black pepper), and then add the rinsed lentils and vegetable broth.
- Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Add the coconut milk and continue to simmer for an additional 10-15 minutes until the lentils are tender and the sauce has thickened.
- Taste and adjust the seasoning if needed. Serve hot with rice, naan, or a side of vegetables.
Notes
- For a spicier version, add more chili or cayenne pepper.
- Add vegetables like spinach, cauliflower, or peas for extra nutrition.
- A touch of maple syrup can add a sweet balance to the spicy flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
