Dinner

Easy Red Lentil Dal (One-Pot Meal) Recipe

BySana Jeannette March 21, 2026March 21, 2026

Introduction

Easy Red Lentil Dal is a comforting one-pot meal packed with fragrant spices and creamy lentils. It’s perfect for a cozy dinner and comes together quickly using simple ingredients.

A close-up view of a white bowl filled halfway with white rice on the right side, topped with a dollop of thick white yogurt sprinkled with orange powder, and the left side filled with a thick, creamy yellow lentil curry mixed with green spinach leaves, showing a rich texture with some loose liquid and bits of lentils. A woman's hand holds a golden spoon scooping some curry from the bowl. The bowl sits on a white marbled surface with blurred small dishes around it. photo taken with an iphone --ar 4:5 --v 7

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 ground coriander
1 teaspoon ground turmeric
½ teaspoon ground cumin

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) and black pepper
4 packed cups spinach

1 lemon, cut into wedges
4 cups/servings cooked basmati rice (or naan bread and yogurt)

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3 minutes until soft.

Step 2: Add grated garlic and ginger, red pepper flakes, garam masala, coriander, turmeric, and cumin. Stir for 30 seconds to warm the spices, adding a splash of broth if the pot feels dry.
Step 3: Stir in the grated tomatoes and let simmer for 2–3 minutes until they thicken slightly.
Step 4: Add vegetable broth, rinsed lentils, salt, and black pepper. Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally, until lentils are soft and creamy. Add more broth if needed.

Step 5: Stir in half-and-half and packed spinach. Cook for 1–2 minutes until the spinach wilts. Taste and adjust seasoning as needed.
Step 6: Serve hot with basmati rice or naan, a squeeze of lemon, fresh cilantro if desired, and a dollop of yogurt.

Tips & Variations

For a richer dal, use coconut milk instead of half-and-half.

Adjust red pepper flakes to control the heat level.
Add fresh cilantro on top for a fresh herb flavor.
If you prefer a thicker dal, reduce the broth slightly during cooking.

Storage

Store leftover dal in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.

How to Serve

A large white pot with blue handles holds a thick yellow curry containing many small lentils mixed with dark green spinach leaves scattered throughout the creamy texture. The pot is placed on a white marbled surface with a blue cloth napkin nearby, next to a small white bowl filled with cooked white rice. The curry has a rich, smooth, and slightly chunky consistency with visible bits of spices and vegetables. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of lentil?

Red lentils cook quickly and become creamy, making them ideal for this recipe. You can use yellow lentils similarly, but brown or green lentils hold their shape and will require longer cooking.

Is this recipe vegan?

This recipe can be made vegan by substituting the half-and-half with unsweetened oat cream or coconut milk and skipping the yogurt garnish or using a plant-based yogurt.