Amazing Coconut Red lentils dahl and roasted masala carrots

This is seriously the Best Red Lentils Dahl recipe! It’s a tasty easy 1-pot restaurant-style Indian dhal curry that’s ready in just 25 minutes.

Indulge in the rich and aromatic world of Indian cuisine with this plant-based Coconut Red Lentils Dahl and Roasted Masala Carrots recipe. This delicious dish combines creamy coconut-infused lentils with the exotic flavors of garam masala, mustard seeds, and curry leaves. Roasted masala carrots add a sweet and spicy twist, making this dish incredibly tasty. Indian cuisine has long been celebrated for its vibrant flavors and diverse range of vegetarian options. This Red Lentils Dahl recipe is a perfect example of how plant-based cooking can be both nutritious and incredibly satisfying.

This is one of those vegan dishes that my fussy teenager will eat with closed eyes! And if I will serve it with homemade naan bread (my easy naan takes just minutes and is soooo good!) I would definitely be getting big smiles all around 😂. It’s comfort food at its best!

Why You Will Love This Recipe

Flavors – It’s a celebration of Indian flavors that are both comforting and exotic.

Creaminess – The creamy red lentil dahl, infused with coconut milk, provides a hearty and satisfying base. Paired with the sweetness and spice of roasted masala carrots, this dish is a sensory delight. It’s also incredibly versatile, making it suitable for both weeknight dinners and special occasions.

Comfort Food Meets Healthy: It combines the heartiness of comfort food with the health benefits of plant-based ingredients, making it a wholesome choice for any meal. It is a win win in my books.

Easy to cook: It’s a recipe that’s simple to follow, even for those new to cooking Indian cuisine, yet it delivers restaurant-quality results!

Diet-Friendly: Whether you’re a vegan, vegetarian, or just looking to incorporate more plant-based meals into your diet, this recipe ticks all the boxes.

Budget-Friendly: The ingredients are readily available and won’t break the bank, making it easy on your wallet but it won’t compromise on taste!.

Leftovers for Days:  Dhal is one of those dishes great for a midweek meal or alternative homemade Indian curry and it tastes even better the next day. It’s also freezer-friendly so I would recommend making a double batch!

Why this Red lentils dahl Works:

This recipe works like magic due to the harmonious combination of ingredients and cooking techniques. The coconut milk adds a rich and creamy texture to the red lentil dahl, while the blend of spices—garam masala, mustard seeds, coriander, and curry powder—infuses the dish with depth and complexity. Roasting the carrots with garam masala elevates their natural sweetness and imparts a delightful smokiness. The result is a dish that’s both balanced and bursting with flavor.

Ingredients with Possible Substitutes:

Carrots: While orange carrots are traditional, you can experiment with multi-colored carrots for a visually stunning dish. You can also omit them if you don’t want them but I would think that they add a specific additional taste and texture to the dish.

Onions: Yellow or red onions work well in this recipe.

Garlic: Substitute fresh garlic with garlic powder if needed. Use one teaspoon of the powder.

Red Lentils: Brown or green lentils can be used, though cooking times may vary.

Coconut Milk: I would recommend full-fat coconut milk for a creamier texture, or use lite coconut milk for a lighter version.

Tomatoes: Fresh tomatoes can be replaced with canned diced tomatoes in a pinch.

Garam Masala

Mustard Seeds: Brown or black mustard seeds are acceptable substitutes.

Curry Leaves: If unavailable, skip them.

Medium Curry Powder: Adjust the spice level by choosing mild or hot curry powder.

Possible Supplies Needed:

Baking tray for roasting carrots

Non-stick frying pan

Instructions to make perfect Red lentil dahl:

Preheat the oven to 220°C and prepare a baking tray.

Roast the carrots: Toss the carrots with garam masala and a drizzle of olive oil, then roast for 20-25 minutes or until tender.

Sauté the aromatics: In a non-stick frying pan, sauté the onions until softened. Add garlic and spices (mustard seeds, coriander, and curry powder) and sauté for 1 minute.

Cook the lentils dahl: Add lentils, coconut milk, and 200ml of water. Bring to a boil, removing any scum that forms. Simmer for 25 minutes until lentils are soft, adding more water if needed.

Season and serve: Season the dahl with salt and pepper. Serve the red lentil dahl with the roasted carrots on top and a side of naan bread.

Expert Tips to make perfect Red lentils dahl :

To achieve the ideal dahl consistency, adjust the water as needed.

Garnish with fresh cilantro or mint for a burst of freshness.

Make sure you cook your lentils on low heat otherwise, they will stick to the bottom of the pan as they absorb water and won’t cook through!

Flavor Enhancers, Toppings:

Drizzle with a squeeze of lemon or lime juice for a citrusy zing.

Serve with a dollop of dairy-free yogurt or a chutney of your choice.

Frequently Asked Questions:

Can I make this dish ahead of time?

Yes, you can prepare it in advance and reheat it when needed. The flavors tend to deepen over time.

Can I freeze leftovers?

Yes, you can freeze both the dahl and the roasted carrots for future meals.

Can you make this red lentil dhal oil-free?

Absolutely. Just cook the onions and garlic in a splash of water, stirring often so they don’t stick.

Can I make red lentil dahl without coconut milk?

Yes, you can but to be honest it won’t have the same rich taste. However, I tried this with sour cream and it was nice.

Storage:

Store any leftovers in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze in portions.

Reheating:

Reheat in the microwave or on the stovetop. Add a splash of water to the dahl if it thickens too much during storage.

Other recipes for you to try:

Healing broccoli soup

Cauliflower soup

Sour Rye Soup

If you try this recipe for a Red lentil dahl and roasted masala carrots, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @pronouncedand use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!

Coconut Red lentils dahl

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course dinner, Main Course

Cuisine Indian

Servings 2 people

Ingredients

  

1x2x3x

• 500 grams carrots
• 2 medium onions
• 2 cloves of garlic
• 150 gram red lentils
• 400 ml coconut milk ( I recommend full fat)
• 3 medium tomatoes
• 1 tblsp garam masala
• 1 tsp mustard seeds
• 3 curry leaves
• 2 tblsp medium curry powder
• 1 tsp corriander powder

Instructions

 

• Preheat the oven to 220°c.
• Place carrots in the roasting tray add the garam masala with the drizzle of olive oil. Cook till tender. About 20-25 minutes.
• Heat a non-stick frying pan and drizzle of olive oil. Add the onion and fry till soffen.
• Add the garlic and spices ( mustard seeds, corainder and curry).
• Fry gently for about 1 minute.
• Add the lentils and coconut milk and 200 ml of water.
• Bring this to boil and remove any scum forming on top. Turn down the heat and simmer for about 25 minutes , until lentils are soft.
• If you think that you dhal is drying out add more water. You want porridge consistency.
• When the lentils are cooked seaon them with salt and pepper to your taste.
• Serve red letils dhal with roasted carrots on top and naan bread!
• ENJOY! 😁

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