Creamy and comforting, this simple lentil dal hits so many spots!

Eat it leftover – it gets even better as it sits.

Gluten-free, dairy-free, grain-free, vegan and delicious!

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5 from 1 reviews
Lentil Dal
Cook time
Total time
Serves: 4
  • 3 tbsps Extra Virgin Olive Oil
  • 1 tbsp Ginger (minced)
  • 3 Garlic Cloves
  • 1 bulb Shallot (or small onion)
  • 1 tbsp Curry Powder
  • ½ tsp Garam Masala
  • 1 cup Lentils (any variety)
  • 1 can Coconut Milk
  • 1 can Water
  • 1½ tsps Sea Salt
  1. In a large saucepan over medium heat, warm your fat: olive oil, coconut oil or ghee all work well.
  2. Add ginger, garlic, onion, curry powder and garam masala and cook until vegetables soften and the spices are fragrant, about 10 minutes.
  3. Add the lentils, coconut milk, and salt, then fill the empty coconut-milk can to the top with water and add it to the pan.
  4. Stir everything together, turn the heat to high, bring mixture to a boil then turn the heat to low and allow the lentils simmer gently.
  5. Cook, stirring occasionally, until lentils are completely soft, anywhere from 20-40 minutes depending on the type of lentils used.
  6. Enjoy!
Which lentils?: Red or orange lentils cook the fastest and will break down the most, while french green lentils will take the longest and stay fairly intact. A mix of lentils yields an interesting variety of textures!

More flavor: You may substitute broth for the water to lend a richer flavor, and increase the aromatics and spices to turn up the volume even more! A squeeze of lime at the end brightens up the dish as well.

Goes with: Use rice, naan bread, a dollop of plain yogurt, some garlicky greens, or pastured pork sausages to make this an even heartier meal.


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