This Indian Red Lentil Dal (Masoor Dal) with sweet potatoes, aromatic spices and creamy coconut milk is one of my favorite vegan weeknight dinner recipes. It only takes about 45 minutes to make a big batch and tastes even better the next day as leftovers!
I love this red lentil dal. It's so cozy, so flavorful, and honestly so easy to make! It stores well as leftovers, so it's perfect for your vegan meal prep menu.
With a flavorful base of aromatic spices and vegetables, a creamy coconut milk tomato broth and perfectly cooked red lentils, this is everything I want in a plant-based meal!
Delicious served with rice, naan or roti. It's also naturally gluten free and nut free. Lentils are also affordable and filling, making this a cost-effective vegan meal for the whole family.
Different types of dal
Dal (also spelled dahl and daal) is an Indian term that has two meanings. It directly translates to "lentils", but it also refers to a dish made with lentils.
Dal only refers to split lentils or pulses. For example, split red lentils are referred to as masoor dal, while split chickpeas are referred to as chana dal.
The ingredients in dal (the dish) differ depending on regional and traditional differences. Most dal recipes start with a base of onion, garlic and ginger, with stewed lentils, tomatoes and various spices.
Furthermore, Dal Tadka (which you may see on many restaurant menus) refers to a technique in which spices are tempered in oil or ghee to release more flavor.
There are so many delicious, incredibly flavorful, authentic dal recipes out there! Start experimenting at home to find your favorite recipes and bring a bit more flavor into your kitchen.
More dal recipes to try:
- Instant Pot Chana Dal via Cook With Manali
- Mung Bean Dal via The Last Cookie
- Vegan Dal Makhani via Cook Republic
We love this vegan masoor dal – it's deeply flavorful and relatively simple to prepare! Here's what you'll need:
- Vegetable Oil: it's best to use a neutral oil in this recipe, like vegetable or grapeseed oil.
- Fresh ginger
- Red Lentils: you can often by red lentils in bulk at specialty grocery stores. Use leftovers in this soup!
- Sweet Potato
- Vegetable broth
- Coconut milk: opt for full fat canned coconut milk (not the stuff you get in a carton, which is much thinner!).
- Diced tomatoes: we used no salt added.
- Seasonings: curry powder, coconut sugar, salt, coriander, cumin, cinnamon and cayenne.
This vegan red lentil dal couldn't be any easier to prepare.
Sauté the aromatics: Start by softening the onion in vegetable oil for 5-7 minutes. Then, add the garlic and ginger and continue cooking for a few minutes.
Add sweet potatoes and cook for 5 minutes. Add red lentils and all spices and stir well to coat vegetables.
Simmer: Add vegetable broth, tomatoes, and coconut milk. Stir well and bring to a boil. Reduce heat and simmer for 25-30 minutes, until the lentils and sweet potatoes are tender and the stew has thickened.
Serve with cooked white or brown rice, naan or roti. Top with fresh cilantro. Enjoy!
Store leftovers in an airtight container in the refrigerator for 5-6 days.
You can store in the freezer for up to 6 months. To reheat, defrost in the refrigerator overnight, then gently simmer at low heat until warmed.
More lentil recipes you'll love:
Lentils are rich in plant-based protein, making them an excellent addition to any vegan meal plan. Try these recipes next!
- Lentil Sweet Potato Curry Soup
- Mujadara (Lentils, Rice & Caramelized Onions)
- Lentil Vegetable Stew
- Moroccan Carrot and Lentil Salad
- Lentil Shepherd's Pie
- Lentil Bolognese
If you make this Vegan Red Lentil Masoor Dal, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.Print
This Indian Red Lentil Dal (Masoor Dal) with sweet potatoes, aromatic spices and creamy coconut milk is one of my favorite vegan weeknight dinner recipes. It only takes about 45 minutes to cook a big batch and tastes even better the next day as leftovers!
- 3 tbsp vegetable oil
- 1 yellow onion, finely diced
- 1 tbsp minced garlic (2 cloves)
- 2 tbsp minced fresh ginger
- 3 cups of diced sweet potato
- 1 ½ tbsp curry powder
- ½ tbsp coconut sugar
- 1 tsp fine grain kosher salt
- 1 tsp ground turmeric
- ¾ tsp ground coriander
- ¾ tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp cayenne
- 2 cups red lentils
- 4 cups vegetable broth
- 1 14 oz can diced tomatoes (we used no salt added)
- 1 14 oz can full fat coconut milk
- Fresh cilantro for garnish
- Cooked rice or naan for serving
- Add oil to a large pot over medium heat. Add onion and sauté for 5-6 minutes, until it starts to soften. Add garlic and ginger and cook, stirring frequently, for 3-4 minutes.
- Add sweet potatoes and cook for 5 minutes. Add red lentils and all spices and stir well to coat vegetables.
- Add vegetable broth, tomatoes, and coconut milk. Stir well and bring to a boil. Reduce heat and simmer for 25-30 minutes, until the lentils and sweet potatoes are tender and the stew has thickened.
- Serve with cooked white or brown rice, naan or roti. Top with fresh cilantro. Enjoy!
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Keywords: masoor dal