By Elise BauerView →
VEGAN COMFORT
This 35-Minute, One-Pot Dal Is the Comfort Dinner I Need
★★★★★
5.0 (165)|(2 Reviews)Creamy red lentils simmered with ginger, garlic, turmeric, cumin, and coconut milk, served over fluffy basmati rice.
J
By Julia Levy Freeman (Recipe Developer)•Published May 14, 2026
⏱ 35 mins
Simply Recipes / Julia Levy Freeman🔥 380 kcal
WHY MAKE THIS
- Nutrient-packed plant protein that is naturally vegan and gluten-free.
- Red lentils cook down into a velvety creamy texture without any blender.
VEGAN COMFORT
This 35-Minute, One-Pot Dal Is the Comfort Dinner I Need
A comforting Indian red lentil curry that comes together in one pot in 35 minutes. Scented with bloomed cumin seeds, ginger, turmeric, and garlic, finished with rich coconut milk and fresh cilantro.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings4 servings
Scale Recipe:
📱Keep Screen Awake While Cooking
Ingredients
- 1 1/2 cups dry red lentils (masoor dal), rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups vegetable broth
- 1 medium onion, diced & 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp coconut oil & 1 1/2 tsp ground cumin, 1 tsp turmeric, 1/2 tsp garam masala
Directions
1
Sauté aromatics and spices
Heat oil; sauté onion, garlic, and ginger for 4 mins. Stir in spices for 1 min until fragrant.
2
Simmer lentils
Add rinsed lentils, broth, and coconut milk. Simmer gently for 20 minutes until creamy and tender.
💡 CHEF'S PRO TIPS
- Red lentils cook much faster than green or brown lentils and break down into silky sauce.
Nutrition Facts
Per ServingCalories380 kcal
Protein18g
Carbs46g
Total Fat14g
Sodium: 420mg
Fiber: 12g
Sugar: 2g
Community Reviews & Ratings
2 cooks have shared their thoughts on this recipe
S
Sarah M.★★★★★
This has completely replaced my normal avocado toast! The beans blend so well you cannot even tell, and I stay full until lunchtime!
D
David K.★★★★★
Great trick for adding protein without cooking eggs on busy mornings. Added a pinch of red pepper flakes and lemon zest—delicious.
