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Turmeric Lentil Dal

This Turmeric Lentil Dal is warm, hearty, and packed with comforting flavors from red lentils, garlic, ginger, coconut milk, and earthy turmeric. Creamy, nourishing, and easy to make in one pot, it’s the perfect cozy dinner for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: Indian-Inspired, Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp coconut oil or olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground turmeric
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp cayenne pepper (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups red lentils, rinsed
  • 4 cups vegetable broth
  • 1 can coconut milk (13.5 oz)
  • fresh cilantro for garnish
  • lime wedges for serving
  • cooked rice or naan for serving

Equipment

  • large pot
  • wooden spoon
  • measuring cups and spoons
  • cutting board
  • chef's knife

Method
 

  1. Heat coconut oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened.
  2. Stir in garlic and ginger. Cook for 1 minute until fragrant.
  3. Add turmeric, cumin, coriander, cayenne, salt, and pepper. Stir well to coat the onions with the spices.
  4. Add rinsed red lentils and vegetable broth. Stir to combine.
  5. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
  6. Once the lentils are soft, stir in the coconut milk and simmer for another 5 minutes until creamy.
  7. Taste and adjust seasoning if needed.
  8. Serve warm with fresh cilantro, lime wedges, and cooked rice or naan.

Notes

Rinse lentils thoroughly before cooking for the best creamy texture. Stir occasionally to prevent sticking and add extra broth if the dal thickens too much. Fresh ginger adds the brightest flavor, and letting the dal rest for a few minutes before serving creates an even thicker consistency.