This Vegan Red Lentil Dal is the perfect warming bowl to cozy up to! This creamy flavour packed dal can be made in 15 minutes using 1 pot and only 7 pantry staple ingredients.

I know, I’ve been late on the whole fall vibes and recipe train but the fall season has been so strange here in Canada. The temperature has been 27 degrees one day to 10 degrees the next, but the chill has been steadily growing this past week so naturally, I’ve been making more warming meals. Even though I’ll be missing the warm weather, I do love the feeling of coming home to a warm and cozy meal after fighting through the cold. All kinds of soups, stews and noodle dishes do justice but sometime my heart yearns for something aromatic and filled with spices, like this dal recipe.

The thing I LOVE about this dal is that it’s ready in 15 minutes, which means if I don’t already have some in the fridge, then I still don’t really have to wait too long to cozy up to this dal. Plus, it uses only 7 pantry staple items and any left over root veggies I have, which means I always have these ingredients on hand.

I fry up the spices and then throw all the ingredients into the pot and put it on simmer. While I’m waiting, I’ll take a quick hot shower, change into some cozy clothes, pour in a cup of tea and choose what I’ll be watching that night (I’ve been super into Terrace House lately!). And by this time, my dal is usually done and I just microwave some rice that I always prep in the beginning of the week. Of course, I add a squeeze of lime and some extra fresh cilantro for more ~ flavour ~ 🙂

I really hope you try out this Red Lentil Dal and love it as much as I do because it is:

  • vegan friendly

  • dairy, gluten, soy & nut free

  • only 7 pantry staple ingredients

  • customizable

  • made in only 15 minutes

  • freezable

  • make-ahead, meal prep & on the go friendly

  • and SO comforting! Perfect for the cold weather thats been comin’ up 🍂

Alright, are you ready to make some bomb Red Lentil Dahl? Grab your lentils & get ready to cozy up 😉

Tips and Tricks to making Red Lentil Dal

  • Using red or yellow lentils yields a faster cooking time compared to other lentils, which I love when I’m in a pinch and craving dahl and curries

  • Use a good quality curry powder or make your own blend for a rich curry flavour. I’ve used cheap curry blends in the past and it just didn’t taste right! The taste curries and dal will really depend on what spices you add. I use Frontier Indian Curry Powder when craving a ‘lighter’ indian flavour, S&B Oriental Curry Powder when craving a more mild dahl and a Jamaican Goat Curry Powder for a more rich dal

  • The liquid you use will also result in different consistencies of this dal. Coconut milk will yield a more creamier and rich dal whereas broth and water will yield a lighter dahl. If you’re looking to keep it low fat, you can also sub in plant milks such as coconut milk from a carton or soy milk

  • Simmer the dal covered, making sure the heat isn’t too high so that the bottom burns

  • Add in any root veggies left over in your fridge! They will all bring additional flavours to your dal and get rid of any left over produce that needs to be used up 🙂 my favourites to add in are carrots, kabocha, potatoes, broccoli and green beans.

  • Feelin’ some more cozy recipes? Check out of 6 Ingredient Kabocha Potage and Smokey Maple Baked Beans!

If you recreate this super fast, easy & delicious Vegan Red Lentil Dal please share it and let me know what you think by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

15 Minute Vegan Red Lentil Dal (1-Pot & 7 Ingredients)


  • 1 medium Onion (200g)
  • 23 garlic cloves, minced

  • Knob of grated ginger (30g)

  • 1 c of red or yellow split lentils (170g)

  • 1/2 can diced tomatoes (180ml)

  • 1 tbsp curry powder

  • salt and pepper to taste

  • 2 1/4 c liquid (coconut milk, water, veg stock)*

  • optional flavour enhancers: dash


  1. Fry up the onions, garlic and ginger until brown on high heat with the curry powder (around 4 minutes)

  2. Add lentils, diced tomatoes and liquid of choice (I like to use a combo of 1c coconut milk and 1 + 1/4c broth)

  3. Bring to a boil and reduce to simmer for 10 minutes, covered or until lentils are cooked

  4. Serve with rice, cilantro & lime 🙂

  • Prep Time: 5
  • Cook Time: 10

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

Related Recipes


Leave a reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Made this a couple days ago and will be enjoying the leftovers for dinner tonight — such a quick and easy recipe with minimal clean-up and easily customizable! I made a few changes based on what I had in my fridge/pantry, but followed the method and ingredient ratios as stated.

    Instead of canned tomatoes I used 2 medium tomatoes which I diced; instead of fresh ginger I used 1/2 tsp ginger powder. Additional spices (to replace curry powder which I did not have): 1/2 tsp turmeric, 1/2 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp mustard powder, 1/2 tsp red pepper flakes, some amount of black pepper (haha). While cooking the onions, I also added in some sliced mushrooms and threw in 3 large handfuls of fresh spinach at the very end (after the lentils had cooked).

    I love that this recipe makes a good amount of food, comes together quickly and doesn’t require a lot of babying — very handy for meal prep (and most importantly, it’s delicious)! Thank you for the great recipe, I’ll definitely be adding this to my meal rotation 🙂

  2. Is this the one you made on YouTube with sweet potatoes? It was one of my go-tos and was gonna make it tonight for guests. Also did you change your YouTube name? Thanksss

    1. No it isnt! Hmm, I’m actually not sure which one you’re talking about i’ll dig into my videos and see 😂