Name: Creamy Vegan One-Pot Lentil Dal Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 cup (190 g) dry green lentils (see notes); 3 cups (720 ml) vegetable broth; 1 cup (240 ml) canned coconut milk (see notes); 1 tbsp coconut oil or vegetable oil; 1 medium onion, chopped; 1 large (200 g) carrot, finely diced (see notes); 3 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 red or green chili pepper, seeds removed; 2 tsp ground cumin; 2 tsp curry powder; 1 tsp ground turmeric; 1 tsp ground coriander; Salt and black pepper to taste

Jump to Recipe· 4.3 from 12 reviews

I absolutely love sharing this Creamy Vegan One-Pot Lentil Dal Recipe with anyone who’s looking for a comforting, nutritious meal that feels like a warm hug in a bowl. It’s one of those dishes I turn to when I want something hearty, flavorful, and incredibly easy to whip up without multiple pans or complicated steps. The beautiful mix of spices combined with creamy coconut milk gives it a richness and depth that’s totally satisfying — plus it’s vegan and totally guilt-free. I think you’re going to adore how simple yet special this dal feels every time you serve it.

Why You’ll Love This Creamy Vegan One-Pot Lentil Dal Recipe

What really amazes me about this recipe is the balance of flavors. The earthy lentils soak up all the warmth from the cumin, curry, turmeric, and coriander, while the coconut milk adds a dreamy creaminess that makes each bite smooth and luscious. I love how the fresh ginger and garlic add an aromatic zing that wakes up your taste buds without overpowering the dish. It’s flavored just right — comforting and a little exotic all at once.

I also can’t get over how straightforward this recipe is. I mean, it’s all done in one pot! I’m a huge fan of minimizing cleanup, and this dish nails it. Plus, the prep time is pretty quick since most of the work is chopping and sautéing. It’s perfect for weeknights when I want to relax but still enjoy a home-cooked meal. Honestly, this dal is a crowd-pleaser whether you’re feeding family, having friends over, or just making a cozy solo dinner. It stands out because it’s both wholesome and indulgent without the fuss.

Ingredients You’ll Need

A black frying pan with a wooden handle is on a white marbled surface. Inside the pan, there are three sections of ingredients: finely chopped white onions on the left, bright orange carrot pieces on the right, and a small pile of yellow grated ginger in the middle. The ingredients are fresh and sit separately without much mixing. Photo taken with an iphone --ar 4:5 --v 7

The ingredients in this Creamy Vegan One-Pot Lentil Dal Recipe are simple but essential — every item does its part to build layers of flavor, color, and texture while keeping things wholesome and delicious.

Green lentils: These are the hearty base that hold their shape well and cook nicely to a creamy consistency.
Coconut oil or vegetable oil: For sautéing the aromatics and tempering the spices to bring out their full fragrance.
Onion: Adds sweetness and depth to the dish.
Carrot: Provides natural sweetness and a lovely pop of color, plus a little crunch if you like.
Garlic: Essential for that pungent, savory backdrop that melds so well with spices.
Fresh ginger: Adds brightness and subtle heat to brighten the whole dish.
Red or green chili pepper: Gives a gentle kick without overwhelming the palate, optional to adjust heat.
Cumin, curry powder, turmeric, coriander: The spice quartet that creates the heart of the flavor.
Vegetable broth: A flavorful liquid to cook the lentils and carry the spices.
Canned coconut milk: Makes the dish luxuriously creamy and softens the spices beautifully.
Salt and black pepper: To season perfectly and enhance all the other flavors.

Directions

Step 1: Start by sorting through the green lentils, picking out any shriveled ones, then give them a good rinse. I like to soak mine in lukewarm water for about 15 minutes because it helps them cook more evenly and makes them easier on the stomach. Drain before you move on.

Step 2: While the lentils soak, finely dice the carrot and onion, mince the garlic, grate the fresh ginger, and remove the seeds from your chili before chopping it. Having everything prepped upfront really helps the cooking flow smoothly.

Step 3: Heat your tablespoon of coconut or vegetable oil in a large saucepan over medium heat. Once it’s hot, toss in the chopped onion and sauté for about 3 to 4 minutes until it’s translucent and fragrant.

Step 4: Next, add the chili, minced garlic, grated ginger, and diced carrot to the pot. Stir everything together and then reduce the heat to low, letting the veggies gently soften for a few minutes while you prepare the spices.

Step 5: To really awaken the spices, I like to briefly temper them in a little extra oil in the pan for about one minute until they’re deep and aromatic. Then add the ground cumin, curry powder, turmeric, and coriander, stirring constantly so they don’t burn.

Step 6: Now add the soaked and drained lentils along with the vegetable broth. Stir it all up, bring it to a boil, then lower the heat and let it simmer gently for about 15 minutes. You’ll notice the lentils start to soften and the liquid reduces slightly.

Step 7: Pour in the canned coconut milk and continue cooking for another 10 to 15 minutes. The dal will thicken beautifully, and the lentils will be tender but still hold just a bit of bite. For an ultra-creamy texture, I sometimes puree about a third of the dal with an immersion blender before mixing it back in.

Step 8: Give it a final taste and season with salt and black pepper to your liking. Serve the dal piping hot alongside fluffy rice or warm naan bread. If you want, garnish with fresh parsley and a dollop of non-dairy yogurt to make it extra special.

Servings and Timing

This recipe makes about 4 generous servings — perfect for a family meal or prepping leftovers for the next day. The total prep time is roughly 15 minutes, and the cooking time is around 25 minutes, making the entire process about 40 minutes. There is no need for resting or cooling time, so you can dive right in as soon as it’s ready.

How to Serve This Creamy Vegan One-Pot Lentil Dal Recipe

A black pan with a wooden handle holds a thick yellow curry mixed with green lentils and orange carrot pieces, garnished with small green herb leaves scattered on top. A wooden spoon is shown scooping some curry from the pan. Nearby, two round, golden toasted flatbreads rest on a white plate, and there are lime wedges placed around the pan on a white marbled surface. The scene includes a light pink cloth and a small piece of ginger root at the corners. Photo taken with an iphone --ar 4:5 --v 7

I love serving this dal alongside a generous scoop of basmati rice or warm naan bread to soak up all that rich, creamy sauce. Adding a fresh side salad with crisp cucumbers, tomatoes, and a squeeze of lemon liquor really brightens the meal and offers a refreshing contrast. If I’m feeling indulgent, I’ll pair it with some lightly spiced roasted vegetables to keep the Indian-inspired theme rolling.

For garnishes, nothing beats fresh parsley or cilantro sprinkled over the top for a burst of herbal freshness. A small dollop of coconut or other plant-based yogurt on the side gives an extra creamy contrast and a cool touch that beautifully balances the spices. I like plating it in cozy bowls so the dal stays warm longer, making it perfect for slower, relaxed meals or entertaining guests.

When it comes to drinks, I often pour a chilled glass of crisp white wine like Sauvignon Blanc or a citrusy IPA beer to complement the spices. For non-alcoholic options, a sparkling water with a splash of lime or a traditional mango lassi made vegan using coconut yogurt works wonderfully. This dish shines at family dinners, weeknight meals, or holiday gatherings where everyone appreciates comfort food with a twist.

Variations

One of the things I love about this Creamy Vegan One-Pot Lentil Dal Recipe is how flexible it is. If you don’t have green lentils on hand, red lentils work well too — they cook faster and give a softer texture but still soak up all the fabulous flavors. You can also swap out the coconut milk for cashew cream or another plant-based milk if you want a slightly different creaminess.

If you’re gluten-sensitive or avoiding certain ingredients, this recipe is naturally gluten-free and vegan, so it fits nicely into many dietary needs. For bolder flavor, I sometimes toss in a pinch of smoked paprika or a splash of tamarind for tanginess. For those who love extra heat, adding more fresh chili or even a dash of cayenne really kicks it up.

While I usually make this dal on the stove, you can also adapt it for the slow cooker or Instant Pot to make hands-off cooking even easier. Just adjust cooking times accordingly — lentils and spices meld beautifully in either method, giving you the same heartwarming results with less babysitting.

Storage and Reheating

Storing Leftovers

After enjoying your Creamy Vegan One-Pot Lentil Dal, any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. I prefer glass containers since they keep flavors fresh without retaining odors. Make sure to cool the dal completely before sealing it to preserve its texture and avoid sogginess.

Freezing

This recipe freezes wonderfully, which is such a lifesaver on busy days! Portion the cooled dal into freezer-safe bags or containers, leaving a bit of space for expansion. It keeps well for up to 3 months. When you’re ready to enjoy it, defrost overnight in the fridge for the best texture and flavor.

Reheating

To reheat, gently warm the lentil dal on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of water or vegetable broth helps loosen it back up if it has thickened too much. Avoid microwaving directly without stirring, as the dal can become unevenly hot. For the best experience, reheat slowly and taste to adjust any seasoning before serving.

FAQs

Can I use red lentils instead of green lentils?

Absolutely! Red lentils cook faster and tend to break down into a softer, creamier consistency, so your dal will be less textured but still delicious. Just reduce the simmering time since red lentils don’t take as long to cook.

Is this dal spicy? How can I adjust the heat?

The spice level in this dal is mild by default, thanks to the gentle chili and aromatic spices. If you like it spicier, feel free to add more fresh chili or cayenne pepper. If you prefer mild, you can omit the chili altogether or just use a small amount to maintain flavor without heat.

Can I make this dal ahead of time?

Yes! The dal actually tastes better the next day as the flavors deepen and meld together. It makes a fantastic make-ahead dish for meal prep or busy evenings. Just refrigerate and reheat gently before serving.

What can I use instead of coconut milk?

If coconut milk isn’t your favorite or you need to avoid it, unsweetened almond or cashew milk works nicely. For added creaminess, try blending soaked cashews into a smooth cream and stir it in at the end for that rich texture without the coconut flavor.

Can I add other vegetables to this dal?

Definitely! This recipe is very adaptable. I sometimes add diced tomatoes, spinach, kale, or even sweet potatoes for extra nutrients and color. Just adjust cooking times accordingly to ensure everything is tender and well incorporated.

Conclusion

If you’re craving a wholesome, flavorful dish that’s easy to make and makes your kitchen smell incredible, I can’t recommend this Creamy Vegan One-Pot Lentil Dal Recipe enough. It’s become one of my absolute go-to meals for both comfort and nutrition, perfect for any day of the week. Give it a try, and I promise it’ll become one of your favorites too!