Dairy-Free Red Lentil Dal
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Indian
Serves: 4 servings
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced or crushed
  • 1 medium onion, diced
  • 1 to 2 tablespoons curry powder, to taste
  • Salt, to taste (we use ¾ teaspoon)
  • 1 cup dry red lentils
  • 3 cups water
  • 2 to 3 bay leaves
  • 1 cinnamon stick
  • 1 (15-ounce) can chopped tomatoes
  • ¼ cup coconut milk (full-fat, canned)
  • 2 tablespoons lemon juice
  1. Heat the oil in a large saucepan over medium-low heat. Add the garlic and sauté until fragrant, about 1 minute. Add the onion and sauté until softened, about 3 to 5 minutes. Add the curry powder and salt, and sauté over medium heat until the mixture begins to brown.
  2. Add the red lentils and sauté for 1 minute. Add the water, bay leaves, and cinnamon stick. Bring the mixture to a boil, turn the heat down to low, and simmer for about 20 minutes, stirring occasionally.
  3. Add the chopped tomatoes, and simmer for another 10 minutes, until thick. The lentils should be soft and the consistency just liquid enough to pour.
  4. Stir in the coconut milk and lemon juice.
Nutrition Information
Serving size: ¼ recipe Calories: 278 Fat: 8.3g Saturated fat: 3.9g Carbohydrates: 38.9g Sugar: 5.7g Sodium: 458mg Fiber: 18g Protein: 14.5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/peter-singers-dairy-free-red-lentil-dal