Easy Red Lentil Dal (Instant Pot or Stovetop)
This easy red lentil dal is made with warm, fragrant spices, tomatoes, and coconut milk until they break down into a thick, creamy, deeply comforting curry. It reminds me of my favorite dal that I always order at Indian restaurants but made simply at home. It comes together in 30 minutes, needs no soaking, and works equally well in the Instant Pot or on the stovetop.
I love serving this red lentil dal with rice and naan. My kids all love it and it’s high in protein and fiber too. It’s packed with anti-inflammatory spices and lots of ginger and garlic to boost your immune system. It’s such a comforting and cozy meal that is not only easy to make but so nourishing too.
It’s vegan, gluten-free, and the kind of meal that tastes like it took a lot more effort than it actually did. I prefer making it in the Instant Pot but the stovetop works just as well. It’s a healthy one pot meal that is great for those busy weeknights.
Why This Recipe Works
Red lentils cook fast and break down naturally. Unlike other lentils, red lentils soften quickly and melt into the sauce as they cook, giving the dal its signature thick, creamy texture without any blending required.
The spice blend does the heavy lifting. Coriander, cumin, garam masala, turmeric, paprika, and cayenne create layers of warmth and depth, while sautéing them briefly before adding the liquid helps bloom their flavor.
Coconut milk adds richness without dairy. A can of light coconut milk rounds out the acidity from the tomatoes and lemon, giving the dal a silky, comforting finish. You can use full-fat coconut milk if you want it creamier.
If you make this easy red lentil dal, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Easy Red Lentil Dal (Instant pot or Stovetop)
Ingredients
- 2-3 Tbsp extra virgin olive oil
- 1/2 large yellow onion, diced
- 5 cloves of garlic, minced
- 1/2 inch fresh ginger, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper (more if you like more spice, less if you need it kid friendly)
- 1 tsp sea salt
- 1/4 tsp fresh cracked black pepper
- 2 tomatoes, diced
- 1 cup red lentils, well rinsed
- 2 1/2 cups water
- 1 can light coconut milk (use full-fat if you want it creamier)
- 1 Tbsp lemon juice
- 4 cups spinach, roughly chopped
Instructions
- Press the saute function on your instant pot. Heat the olive oil, then add the onions, garlic, and ginger. Saute for about 5 minutes until browned and translucent. Add a little bit of water if burning on the bottom.
- Add the spices: coriander, cumin, garam masala, turmeric, paprika, cayenne, salt, and black pepper to the pot. Stir for 30 seconds. Turn instant pot off and add the tomatoes, lentils, water, and coconut milk. Stir until well combined. Make sure to use your wooden spoon and scrape the bottom of the pot very well to deglaze it. This prevents your instant pot from displaying the “burn” sign later during cooking.
- Press manual on your instant pot and cook on high pressure for 6 minutes. Wait at least 5 minutes after it is done and then release steam.
- Once done, open lid and add the spinach and lemon juice. Stir until spinach is wilted. Taste and adjust salt if needed. Serve with rice, naan, or quinoa.
- *For cooking on the stovetop, follow directions (just cook it in a large pot) and simmer on medium low partially covered for 20-30 minutes until lentils are soft.
