By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 6
344 cal · 15 min
Easy Red Lentil Dhal
Recipe GLPR9192d58086e280
A quick and flavorful Indian-inspired red lentil dhal made with aromatic spices, coconut milk, and finished with a squeeze of fresh lime. This comforting one-pot dish comes together in just 15 minutes and is naturally vegan and gluten-free. Perfect served as a main course with rice or flatbread.
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Ingredients
5-6 cups water
2 ½ cups red lentils
2 tablespoons curry paste
2 teaspoons curry powder
1 teaspoon chili powder
½ teaspoon turmeric
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
½ teaspoon salt
2 tablespoons sugar
½ cup coconut milk
Lime juice to taste
Fresh green herbs for garnish (cilantro, green onions, or malunggay leaves)
Directions
Pour the water into a large pot and bring it to a rolling boil over high heat.
Add the red lentils to the boiling water and stir well. Cook uncovered for about 10 minutes, stirring every 2-3 minutes to prevent the lentils from sticking and burning on the bottom of the pot.
Remove the pot from the heat. Add the curry paste, curry powder, chili powder, turmeric, cayenne pepper, black pepper, salt, sugar, and coconut milk. Stir thoroughly until all ingredients are completely incorporated and the mixture is smooth.
Taste the dhal and adjust the seasoning as needed. Add lime juice to taste and stir to combine. The consistency should be thick and creamy.
Ladle the dhal into bowls and garnish generously with fresh green herbs. Serve immediately while warm.
Comments
Red lentils and coconut milk are stocked at every major Charlotte chain, but curry paste and fresh herbs (likely cilantro) will require a stop at Harris Teeter or an international section that not all locations carry equally—budget that second stop if your Food Lion or Walmart doesn't have a robust spice aisle. At roughly $0.60 to $0.80 per serving for lentils, coconut milk, and pantry spices, this is genuinely cheap, though the 15-minute claim ignores the time to reach a boil and soften the lentils, which runs closer to 25 minutes in practice. It reheats beautifully, feeds a family of six, and suits weeknight cooking once you stock the curry paste, making it a strong repeater for anyone who keeps Indian staples on hand.
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