This Ayurvedic dahl with red lentils is creamy, delicious, and has some heat! Loaded with fresh vegetables, spices, and served over basmati rice.
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We love dahl around this homestead! I used to buy pre-made dahl from Trader Joes and add veggies, but making a large pot of ayurvedic dahl from scratch is incredible easy and cost effective! This recipe makes a lot of dahl, so it perfect for meal prepping dinners or lunches for the week. One of the great thing about this dahl is how low maintenance it is – and since its a one-pot meal its easy to clean up.
This is also a great week-night meal because we have all the ingredients on hand, so it can be put together quickly. Is a fantastic vegetarian or vegan pantry staple recipe! And its great over rice – so by the time your brown rice is done in the rice cooker, the dahl will be ready too!
This Red Lentil Ayurvedic Dahl Recipe Is:
- Bright
- Fresh
- Simple
- Loaded with Flavor
- Perfectly Spiced
- Sweet
- Vegan, Gluten Free, and Dairy Free
- Great for an Easy Weeknight Meal!
Make this Dahl with Frozen Vegetables For a Weeknight Win!
I used frozen vegetables for this ayurvedic dahl recipe instead of fresh – but either works perfectly in this recipe. This is a great way to transform extra sweet potatoes into a bright and healthy dish the whole family can enjoy. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can have amazing dahl in no time. Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.
What’s In This Red Lentil Dahl?
- Onion, Garlic, Sweet Potato, Bell Pepper – I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!
- Coconut Oil: I love keeping a few jars of this organic coconut oil on hand, it’s great for cooking and also a really nice skin moisturizer outside the kitchen.
- Red Lentils: one of my favorite legumes to stock up on! I always keep a few lbs of these on hand, they are great to throw into soups like this as they dissolve and you can’t even tell they are there.
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Turmeric – a staple in our spice cabinet! Aside from all the wonderful health benefits of turmeric (hello anti-inflammation!), the flavor is fantastic. I try to add a teaspoon of turmeric into soups, stews, and rice dishes too.
- Curry Powder & Ground Ginger
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish. If I am cooking for a crowd, I always use this tamari in my recipes just in case anyone at the table has a gluten allergy, so everyone can enjoy this meal.
Easy Weeknight Lentil Dal Recipe
This red lentil butternut squash dahl is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
How Do I Make this Red Lentil Dahl?
- In a large pot, heat the oil and sauté the onion and garlic for 3 minutes on low. Add the sweet potatoes, bell pepper and sauté for 5 more minutes.
- Add lentils, coriander, turmeric, curry powder, ginger, tomatoes, soy sauce, coconut milk, and water to the pot. Bring to a boil, then reduce the heat to low. Continue to cook for 30 more minutes, stirring occasionally until lentils and sweet potatoes become soft.
- When the dahl begins to thicken, take a whisk and break down the sweet potato to combine with the lentils.
- Serve over rice and top with fresh herbs and red pepper flakes, if using.
Other Vegan Indian Dishes You’ll Love
Get the Same Ingredients For This Vegan and Gluten Free Dahl Recipe!
I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!
As always, if you make this vegan and gluten free butternut dahl recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Ayurvedic Red Lentil Dahl
Ingredients
- 1 tablespoon coconut oil
- 1 sweet onion diced
- 5 cloves garlic minced
- 1 sweet potato diced very small
- 1 bell pepper any color, diced
- 1.5 cups red lentils
- 4 cups water
- 1 cup coconut milk
- 2 teaspoons coriander
- 2 teaspoons turmeric
- 2 teaspoons curry powder
- 1 tablespoon ground ginger
- 1 14 oz No-Salt-Added Diced Tomatoes
- 1 tablespoon tamari or gluten free soy sauce/coconut aminos
- 1/8 cup cilantro chopped
- Crushed Red Pepper Flakes optional if you like more heat
Instructions
- In a large pot, heat the coconut oil and sauté the onion and garlic for 3 minutes on low. Add the sweet potatoes, bell pepper and sauté for 5 more minutes.
- Add lentils, coriander, turmeric, curry powder, ginger, tomatoes, soy sauce, coconut milk, and water to the pot. Bring to a boil, then reduce the heat to low. Continue to cook for 30 more minutes, stirring occasionally until lentils and sweet potatoes become soft.
- When the dahl begins to thicken, take a whisk and break down the sweet potato to combine with the lentils.
- Serve over rice and top with fresh herbs and red pepper flakes, if using.
Notes
Nutrition
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore
This looks divinely yummy