Easy Red Lentil Dal (One-Pot Meal) Recipe
This Easy Red Lentil Dal is a comforting, one-pot Indian-inspired dish that’s packed with spices, lentils, and spinach. It’s creamy, flavorful, and perfect for a wholesome meal served over basmati rice or with naan bread. Ready in under 40 minutes, this recipe balances nutrition and simplicity for a delicious weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
Main 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 (reduced-sodium, up to 4 cups if needed)
- 1 cup dried red lentils, rinsed
- ½ cup half-and-half (or unsweetened oat cream)
- ¾ teaspoon salt (or more to taste)
- Black pepper, to taste
- 4 packed cups spinach
- 1 lemon, cut into wedges
- 4 cups/servings cooked basmati rice (or naan bread and yogurt to serve)
Instructions
- Sauté onion: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3 minutes, until the onion becomes soft and translucent.
- Add spices: Add the grated garlic and ginger, red pepper flakes, garam masala, ground coriander, turmeric, and cumin to the pot. Stir continuously for about 30 seconds to warm the spices and release their aromas. If the mixture feels dry, add a splash of vegetable broth to prevent sticking.
- Add tomatoes: Stir in the grated vine tomatoes (or canned crushed tomatoes). Allow the mixture to simmer gently for 2–3 minutes until the tomatoes reduce slightly and thicken.
- Add lentils and broth: Pour in 3 cups of vegetable broth and add the rinsed red lentils. Season with salt and black pepper. Bring the mixture to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally. The lentils should become soft, creamy, and the consistency should thicken. Add up to 1 more cup of broth if the dal becomes too thick.
- Add creamer and spinach: Stir in the half-and-half (or oat cream) and packed spinach leaves. Cook for another 1–2 minutes until the spinach wilts and is fully incorporated. Taste and adjust seasoning with additional salt or pepper as needed.
- Serve: Serve the dal hot over cooked basmati rice or with naan bread. Garnish with lemon wedges and a dollop of yogurt if desired. Fresh cilantro can also be added for extra flavor.
Notes
- Adjust the red pepper flakes according to your preferred spice level.
- If you prefer a vegan version, use unsweetened oat cream instead of half-and-half and serve with vegan yogurt.
- Adding extra broth will adjust the thickness of the dal to your liking.
- This dal freezes well. Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.
- To enhance flavor, soak red lentils for 10-15 minutes before cooking, though this step is optional.
Keywords: red lentil dal, easy dal recipe, Indian lentil curry, one-pot meal, vegetarian dal, healthy dinner, Indian cuisine
