1-Pot Lentil Green Curry

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Bowls and pan filled with 1-Pot Vegan Lentil Dal made with green curry paste

Now that we have Green Curry Paste, let’s make delicious eats!

This dish is one I reach for when I’m craving some healthy comfort food. Bonus? It’s crazy easy to make. Let’s curry!

Stirring healing spices into a big pan of gluten-free Vegan Lentil Dal

This recipe requires just 1 pot and comes together in about 40 minutes! Another bonus: You likely have the ingredients on hand right now.

This recipe is inspired by both Thai and Indian cuisine. The base of flavor is Thai-inspired green curry paste. Then we add garlic, ginger, and shallot and simmer in creamy coconut milk. Lentils and a few more spices and seasonings are added, making it sort of like a distant cousin to Indian dal. About 25 minutes later, you have a delicious, hearty, plant-based meal on your hands. Yummm.

Using a ladle to scoop up some Vegan Lentil Dal for a delicious plant-based dinner

We hope you LOVE this dish! It’s:

Easy
Flavorful
Hearty
Comforting
Healthy
Fast
& Delicious

This would make the perfect wholesome weeknight meal served with rice, bread, or a green salad. It also reheats beautifully, which makes it ideal for leftovers.

This dish is delicious on its own, but it would pair especially well with our Samosa Potato Cakes with Green Chutney (also known as Aloo Tiki), Red Curry Cauliflower Wings, Garlic Herb Flatbread, or Coconut Curried Greens!

If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram. We LOVE seeing what you come up with. Cheers, friends!

A bowl of rice and Vegan Lentil Dal topped with cilantro

*Dal is typically made without curry paste, but I like adding a bit for some extra flavor. To make this recipe without the curry paste, simply omit and instead season with 2-3 tsp garam masala.

1-Pot Lentil Green Curry

Creamy lentil green curry prepared in 1 pot! Easy, quick, healthy, and incredibly flavorful. Serve with rice of choice for a hearty, wholesome, plant-based meal.
Author Minimalist Baker
Print
Bowls and pan of Vegan Lentil Dahl and fresh naan
4.58 from 90 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Course Entree
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

CURRY

  • 2 Tbsp coconut oil*
  • 1 small green chili (optional // I used a serrano pepper // omit for less heat)
  • 1 Tbsp minced fresh ginger
  • 1 medium shallot (thinly sliced)
  • 3 cloves garlic (minced // ~1.5 Tbsp as original recipe is written)
  • 4 Tbsp Green Curry Paste (DIY or store-bought)
  • 2 1/4 cups light coconut milk* (canned is best)
  • 1 tsp ground turmeric
  • 1 tsp curry powder (store-bought or DIY)
  • 1 pinch each sea salt + black pepper
  • 1 cup green lentils* (well rinsed and drained)
  • 1 tsp coconut aminos or tamari (or soy sauce if not GF)
  • 1-2 Tbsp coconut sugar or maple syrup (or other sweetener to taste)
  • 1 pinch cayenne pepper (optional // for more heat)
  • 2 Tbsp fresh lemon juice

FOR SERVING optional

  • Cooked white or brown rice or cauliflower rice
  • Fresh cilantro
  • Lemon or lime wedges

Instructions

  • Heat a large pot over medium heat. Once hot, add coconut oil, green chili (optional), ginger, shallot, and garlic. Sauté for 3-4 minutes, stirring occasionally. Reduce heat if browning too quickly.
  • Add curry paste and stir to coat. Sauté for another 2-3 minutes. Then add coconut milk, turmeric, curry powder, salt, and pepper. Stir to combine.
  • Bring to a simmer over medium heat. Once simmering, add the lentils, coconut aminos (or tamari), and coconut sugar (or maple syrup), cayenne pepper (optional), and stir.
  • Bring the mixture back to a simmer, and then reduce heat to low or medium-low and continue gently simmering for 15-20 minutes or until lentils are tender. Add lemon juice and stir again.
  • Once the lentils are tender, taste and adjust flavor as needed, adding more lemon juice for acidity, cayenne for heat (optional), curry powder or paste for more intense curry flavor, salt for saltiness, or coconut sugar or maple syrup for sweetness. The curry should be equally tangy and salty with a hint of sweetness and spice.
  • Serve as is or over rice of choice (I love white or brown rice, but it's also delicious over cauliflower rice). Garnish with lemon or lime wedges and cilantro (optional).
  • Store leftovers in the refrigerator up to 4-5 days or in the freezer for 1 month.

Notes

*If avoiding oil, omit the coconut oil and sub 2 Tbsp (30 ml) vegetable broth or coconut milk (amount as original recipe is written // adjust if altering batch size).
*Sub up to half of the coconut milk with vegetable broth for a lower-fat option.
*To shorten cooking time, you can sub the uncooked lentils for cooked, canned lentils. Simply rinse and drain 1 15-ounce (425 g // amount as original recipe is written // adjust if altering batch size) can lentils and add to the dish. Cook only as long as needed to warm the lentils and meld the flavors together – about 10 minutes.
*Nutrition information is a rough estimate calculated without rice or garnish.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 335 Carbohydrates: 40.2 g Protein: 13.7 g Fat: 14.5 g Saturated Fat: 10.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 630 mg Fiber: 14.7 g Sugar: 4 g

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  1. Zivy says

    I love this recipe. I’ve made many modifications because I don’t eat sugar and am trying to cut down on saturated fat. I leave out the sugar, replace the oil with sunflower seed oil, and replace the coconut milk with whichever alt milk is around. Still delicious — though not quite as decadent as the original :)

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it with some modifications. Thank you for sharing, Zivy! xo

  2. Meg says

    I’m not sure if my review counts because I made some changes, but this was a delicious dish! I used a yellow curry paste and yellow split peas that I had on hand. I also totally forgot about the lemon, but it was perfect without it. I served it with jasmine rice, and I’m sure it depends on the paste you use, but mine was pretty spicy even though I left out the cayenne (also by accident!). I also forgot to soak the split peas, so I ended up cooking it for two hours. Oh, and I used bottled ginger and garlic paste, low-sodium soy sauce, and light brown sugar. So while I’m not sure I even made this recipe, I can’t wait to eat the leftovers!

  3. Kat says

    I normally don’t fancy curries and can only eat a few bites before I get over its richness, but this recipe is something else entirely.
    Its so delicious, its an explosion of flavours and doesn’t really have that heavy overpowering curry flavour although 4 tbsp of curry paste went into it. Maybe its the maple syrup, maybe tamari or a combo of all but it sure is an outstanding dish. Bravo! 20 out of 10!

  4. Jen says

    I’ve made this several times over the past few years, and this is so amazing! Today I couldn’t find lemon grass for the paste so I substituted 1 teaspoon of lemon zest. I also didn’t put the Serrano peppers in the recipe only the paste bc my husband doesn’t like “hot “. It is amazing. Ate it with basamati rice and naan bread and it’s perfect. Thank you for another amazing recipe!!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy the recipe and love your creative modifications! Thank you for sharing, Jen! xo

  5. Lauren says

    This is a fantastic recipe to use as a base to play around with. I didn’t have everything listed in the ingredients and wasn’t feeling Thai curry flavor, so instead I added tomato paste and doubled the quantity of all the spices. For sweetener I used brown sugar, and though at first I wasn’t convinced about adding soy sauce, I do think that turned out to be a really good addition, especially since I added a bit too much sugar. 😬 That a bit of bouillon helped rebalance things. The only thing is the the green puy lentils I used took way longer to soften up and cook (like 3-4 times as long). I kept adding water and letting it simmer with the lid on. I wonder if I missed a step somewhere?

    • Support @ Minimalist Baker says

      Hi Lauren! Thanks so much for the lovely review and for sharing your modifications! We don’t have a lot of experience with Puy lentils, but they are generally more firm so they might take longer to cook. So glad you got good results in the end!

      • Lauren says

        Thanks! I am kind of new to cooking my own lentils, usually we just used the canned kinds, but we had a bunch of dry ones to use up. Good to know I just need to plan a bit more cooking time and liquid. I cooked it for my husband and a friend, and they absolutely loved it. The both took heaping seconds. :)

  6. Faazil Hannif says

    Made this today and can’t believe how delicious it is! Warming and hearty too. I can’t wait for my wife to taste this when she gets home.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Faazil! And we hope your wife loved it just as much! Thank you for the lovely review! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much!

  7. Hilary says

    This may be a silly question, but are the lentils supposed to be cooked covered or uncovered in this recipe?

    • Support @ Minimalist Baker says

      Hi Hilary, Not a silly question! We didn’t find covering necessary. But if in a hurry, adding a lid will help them cook a bit faster. Hope that helps!

  8. MC says

    This dish was simple but the flavor is phenomenal!!! I couldn’t believe my taste buds when I tried it, I will make it again!!! Thank you so much!!

  9. Rayna says

    Made this last night and it was super tasty! Would likely make it again. I used a 19 oz can of cooked lentils, since that’s what is available in Canada and my can of coconut milk was smaller than called for but it still turned out well. Likely because the lentils did not have to actually cook in the sauce and absorb liquid.

    That being said, if you want authentic green curry flavour, this is not the recipe you’re looking for. The addition of yellow curry powder means that it’s flavourful, but not green curry flavourful. I will keep looking for an actual green curry lentil recipe as I have an eight pound bag of lentils to use.

      • Rayna says

        You’re welcome! It’s actually quite delicious, for sure! Do you have a more “green” green curry recipe to point me at? I am loving your recipes so far and would love to try it if you do!

    • Kath says

      Hi Rayna,
      I live in Canada as well and have never ever seen a CAN of green lentils! Canada is a major producer of green lentils so we wouldn’t need to can them. Glad you have a large bag of dried green lentils as this is more economical and much better tasting than any canned product :)
      Hi Minimalist Baker,
      Thank you for this recipe, it brings so much flavour to lentils that my fussy somewhat lentil averse daughter will actually eat them! Such a delicious tasty lentil dish with the combination of salty, sweet, sour and spicy! And healthy! Much appreciation for your amazing recipes!
      Kath

      • Support @ Minimalist Baker says

        Thank you for your kind words and lovely review, Kath! We’re so glad you and your daughter both enjoy it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  10. Shea says

    Hm, this recipe definitely needs some tweaking. I used fresh lentils and it still took about 45 minutes to cook them. I wished I had read the comments *before* attempting this and I think it would have been perfect. However, I have a few complaints – cook time being off the main one. It is also really spicy and I LOVE spicy food/have a high heat tolerance. Easily balanced out with citrus and sweet, though. I used 1 can full fat coconut milk and subbed 1/2 cup of broth.. then added water to help cook the rest of the lentils. I would definitely make again but do it a little bit differently and time it appropriately.

    TLDR; precook the lentils!!!

    • Support @ Minimalist Baker says

      Thanks for the feedback, Shea! Is it possible the lentils were old? They shouldn’t take that long to soften. For the heat, we wonder if the curry paste was on the spicier side? Either way, we’ll take another look and see if we can make improvements.

  11. Shreya says

    This was amazing! I made my own cashew milk (1/2 cup of cashews) and tomatoes to substitute the coconut milk. I also added some kale, cabbage, and green peas, and the flavors were still bold. A splendid twist on dal.

  12. Renee says

    I love this recipe (the curry paste linked here changed my life btw) but I keep having an issue with the lentils. I’ve made it probably four times now, each time with new lentils, and each time it takes over double the time allotted to cook the lentils and even then, they’re still slightly crunchy. I love the flavor profile and I’ll continue to make it, but it’s strange that the cook time is so inconsistent with what the recipe says. Any suggestions?

    • Support @ Minimalist Baker says

      Hi Renee, that is strange! Is it possible that the lentils you’re buying aren’t fresh? Older lentils take longer to cook and sometimes won’t soften fully. We’ll also take another look at the cook time.

    • Danielle says

      Hey! I am just curious- did you use split peas instead of lentils? The Goya brand are labeled as lentils but If I’m not mistaken I don’t think it’s exactly the same

    • Steph T says

      It’s the sugar! It stops the lentils’ cooking process. It needs to be added at the very end. Or use canned lentils. I made the same mistake. Then I remembered- too late. They never did cook. Had to toss it. I liked the flavour of the sauce.

      • Support @ Minimalist Baker says

        Sorry to hear it didn’t turn out, Steph! Is it possible you were using lentils that were older? Lentils have sugar naturally occurring in them, so we wouldn’t think that would cause an issue.

  13. Bobi says

    I liked this very much!

    I used a 13.5 oz can of coconut milk plus 7oz of water.
    2 Tablespoons of lemon juice
    1 Tablespoon of brown sugar
    2 teaspoons of soy sauce

    This would be great with naan bread! I’ll be making this again. Thank you for posting!

  14. Steve says

    Delicious. I made it mostly true to recipe, but added in a tomato, and instead of curry paste I used a blend of curry powder, mustard, coriander, turmeric, cumin, and some other spices.

    I added a couple cups of water, cooked it – simmering rapidly – for at least an hour and a half, and had it covered for most of the time… the lentils were still very crunchy. I’ve made Dal countless other times and have never had this happen, so I did a quick Google to try to figure out. Turns out the likely culprit is the early addition of acid (lemon juice). If you want a more traditional mushy dal recipe, hold off on adding acid [and salt apparently] until the lentils are mostly cooked.

    • Support @ Minimalist Baker says

      Yes! To make this recipe without the curry paste, simply omit and instead season with 2-3 tsp garam masala. It will taste a little different, but still good =)

  15. Gabby says

    This recipe is fantastic! It was my first time making green lentils. I love Indian food and I’m leaning towards eating more meatless meals so I was pleased to find your recipe. I added a bit of shredded carrot in the beginning and some diced tomatoes, kale & spinach at the end. I made it extra spicy with lots of cayenne pepper. My husband loved it and so did I. We topped it with plain yogurt, cilantro and lime. I can’t wait to try your other meatless recipes. Thank you for sharing!

  16. Yvonne Kullberg says

    This recipe is delicious! The only two comments I have is that even with 1 tbsp fresh lemon juice, it is too acidic for my tastes. Take it a tsp at a time. Also, I used fresh green lentils and the cook time was 35 minutes. From prep to finish, it took me an hour.

  17. Stephanie says

    Delicious! Loved this recipe! I used one can of full fat coconut milk and vegetable broth as the remaining liquid. No issues with lentils cooking in the time listed in the recipe as others mentioned. I served this dish with naan and cilantro. Next time I will probably use one of the oil substitutions Dana suggests.

  18. Jodie Foreman says

    Delicious. But like all the other people who commented, it took twice as long to cook the lentils. I even left the lid on and boiled the dish towards the end to hurry it up.

  19. Bianca says

    Made with cashew cream due to an allergy to coconut milk. Needed to add at least 4 cups of water to get lentils to finally cook. Highly doubt this could cook lentils in 20min so next time I’ll precook the lentils.

    • Support @ Minimalist Baker says

      Hi Bianca, sorry to hear the lentils had trouble cooking. Lentils that are old tend to take longer to cook.

  20. Odette says

    My third time making this incredible dish – it is one of my go-tos right now as it is the perfect pantry dinner! Each time I have made it, I have had to add an extra 1-2 cups of water and cook for total of about 45 minutes, however. I just have to remember this so I don’t underestimate the total cook time! Works great with red lentils as well. Yum!

    • Emily says

      To make a lower fat version I substituted the coconut milk for 1 can coconut milk and 1 cup vegetable stock… it was delicious! All 4 of my children loved it (a rare event in my house). Paired with some homemade sourdough Naan and it was the perfect summer meal.

  21. Kelly says

    I made this recipe and found that my lentils needed to cook for much longer than 15-20 min. Took about 45/55 minutes to fully cook the lentils.

    Recipe is absolutely delicious! Thank you!
    Kelly

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Kelly! Sometimes lentils can take longer to cook if they are older.

  22. tracy says

    Hey Dana,
    Love this recipe and have made it as is before.
    But do you think I could use split peas in place of the lentils for this recipe?

    • Support @ Minimalist Baker says

      Hi Tracy, we haven’t tried it, but maybe! We think they would require a longer cooking time though. Let us know if you try it!

  23. Laurel says

    I love lentil curry but don’t care for coconut milk, so I made this with homemade cashew milk instead. Because cashew milk thickens as it cooks, and because this took longer than expected to cook, I ended up adding a quart of vegetable broth as it cooked. It came out delicious and I will definitely make it again, with these changes: I will just use vegetable broth, will cook with the lid on to minimize evaporation, will be prepared for it to take longer and maybe use more broth, and I will stir some cashew cream in at the end to make it creamy. I’m eating it right now over brown rice. Going back for my second bowl. Sooooo good!

  24. Esen says

    Normally I love Dana’s recipes. This one wasnt that great. It is soo sweet due to the maple syrup. I knew 2 tbsp was too much but added it anyway. I would omit it entirely next time. Also took way longer to cook and I had to add tons of water as the lentils wouldnt soften. My sister who is a chef said you never add salt till the end as it slows lentil cooking time. The lentils probably took at least 40 minutes and 2-3 more cups water. FYI if you decide to make.

    • Support @ Minimalist Baker says

      Thanks for the feedback, Esen. We haven’t had an issue with adding salt when cooking lentils, but we are aware that some people recommend adding it later. Better luck next time!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We didn’t find covering necessary. But if in a hurry, adding a lid will help them cook a bit faster.

    • Support @ Minimalist Baker says

      Sure! Just cook red lentils for less time to prevent mushiness. Let us know how it goes!

  25. Amy s says

    Excellent! Wow! Honey loved this as well. I added some additional lentils and water because they hadn’t softened, but otherwise excellent! Threw in some carrots, next time I’ll add some diced potatoes or spinach.

  26. Asma says

    This was great. I didn’t have, turmeric, ginger or curry powder on hand, but it was still delicious, so I suspect it is heavenly with those ingredients! I used pre-cooked lentils to speed up the process but then just left the pot on a low simmer for a couple hours to let the flavors really meld. This is a keeper!

  27. siobhan says

    Oh my gosh! This recipe is soooo good! I loved the bite of the green curry paste! I did add a little stevia instead of maple syrup. And I didn’t have coconut aminos so I used soy sauce. But otherwise, I stuck to the recipe. My husband adored it! We lived in Pakistan, Bangladesh and India and have eaten a LOT of dahl. This was gorgeous!! Left it on low for about 40 minutes until it got nice and thick! Thanks so much for sharing. And, I’m so glad I found this site as well! I have been scouring it for more healthy options. Love the easy to make options!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Siobhan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  28. Katie says

    Delicious! I’ve been trying to incorporate more plant-based meals instead of meat-centric ones. I loved the flavors of this dish but wish I had read the comments about the extended cooking time first. I will know for next time, and there absolutely will be a next time. Thank you for your work and this wonderful meal idea! Now, to see if my kiddos will eat it :)

  29. Dee says

    Definitely 5 stars! I used a lesser amount of red curry paste, used sweet peppers instead of serrano (I have kids with delicate palates!), and added an extra cup of veggie broth so I could make it in a slow cooker. It was wonderful-even my picky 5 year old thought so. Every recipe I have gotten from your site has been a winner-thank you and keep up the good work!

    • Support @ Minimalist Baker says

      We’re so glad you and your kiddos enjoy our recipes, Dee! Thanks so much for the lovely review! xo

  30. Erika says

    I love the flavors and ease of this recipe. My boyfriend was a fan, too. We like spicy food so I went all-in with two serranos and a pinch of cayenne, which was perfect for us. The only speed bump was the lentils—I followed the recipe exactly and they were still hard as rocks after 20 minutes (after reading the comments, I’ll try soaking or pre-cooking next time). As the mixture continued to cook, it started to burn to the bottom of the pot. I ended up adding about 2 cups of veggie broth and cooking for a total of 45 minutes, which worked out great. Lentils can be tricky!

    • Support @ Minimalist Baker says

      Hi Erika, we’re glad you and your boyfriend both enjoyed it! Regarding the lentils, we have also heard that if the lentils aren’t as fresh they can take longer to cook. Better luck next time!

  31. Michelle says

    Absolutely delicious…like all of your recipes! My little one has been refusing anything with tomato lately (we’re thinking allergy or intolerance) and finding a curry dish without tomato has been a challenge. My 1 year old and 3 year old DEVOURED this! I almost cried because it’s been difficult to get my picky baby to eat anything nutritious so this was a major WIN :) Thank you!

  32. Jenn says

    My daughter likes lentils, but I find them unexciting. However, this was a tasty and exciting way to do lentils. I boiled and soaked lentils first, so I wouldn’t have to add more liquid during cooking as other commenters did. I also used full fat coconut milk to make it extra yummy. Served over rice, delish.

  33. Jina says

    Wow. This was amazing! I’ve tried other lentil curry recipes, and was always left disappointed. I thought this was interesting since you add lemon juice and maple syrup. It was the perfect meal for meal prep all week long, and I didn’t get sick of it at all. I also think it has super powers because it helped me crush my running work outs this week.

    A couple of things – I had to let it simmer with some extra water for an additional 45 minutes. I think this was important because it really softened the lentils to my liking and the flavors really stood out. I also added a tablespoon of sriracha and fresh spinach at the end.

    Will be making it again!!

  34. Birte says

    This was insanely delicious! True soul food. I used store bought green curry paste PLUS garam masala and added two medium sized carrots. The lentils I used required 45 minutes cooking time, so I needed a bit more liquid (I just added water). Will do this again soon!

  35. Mary says

    This was excellent. I made a not-spicy version in deference to my 13 year old daughter who is not a fan of spice. It was delicious and satisfying. I will add it to our regular rotation. Trader Joe’s frozen brown rice is a quick cheat, but I love making baked basmati rice with cardamom pods and may do that next time.

  36. Michelle says

    I’ve made this many times and it’s always delicious (and quick, if you have frozen cubes of your green curry paste in the freezer!) Do you think this would be good with your delicious socca bread in lieu of naan?

    • Support @ Minimalist Baker says

      So glad you enjoy this recipe, Michelle! We think that sounds delicious! Let us know if you give it a try!

  37. Kate Fulop says

    So delicious! Thank you! It was so flavorful and satisfying.
    I also had to cook the lentils a bit longer and add a little liquid to do so. As mentioned in the recipe, it required a bit of tweaking after the first taste. Initially it was super spicy (I added half a jalapeno in the beginning, but omitted the cayenne) but that was easily tamed by adding a bit more coconut milk and another squeeze of lemon as suggested. Its crazy how much a bit of citrus can take the intensity of the heat down!

  38. Beth says

    I’ve tried 3 different types of lentils with this and I find it’s best to pre-cook the lentils and add to the sauce. Otherwise I have to add extra water or coconut milk as the lentils always take longer than 20 min to cook (more like 40) and the liquid all cooks off before they’re tender. The flavor is incredible though!

    • Jenessa says

      Pro tip! Salt makes beans and lentils tougher. Add the lentils and cook them until tender before adding any salt.

  39. Emira says

    I’ve been making this recipe once a month almost for a year now and I must say that it’s my favorite recipe of all times. It’s easy, it’s fun to make and it always turns out amazing! My friends always ask me to make this recipe for them, it became an instant favorite of cold winter months.

    I parboil the lentils then add them, I also recommend checking the taste first before adding chili peppers, salt or lemon juice if you’re using store bought curry paste, their taste differs a lot. I always serve them with black rice.

    Thanks Dana :)

  40. Lora B says

    Probably dumb question, but do I chop up the chili pepper? Also, anyone saying the lentils took so long to cook-did you use Bob’s Petite French Style green lentils, and they still took extra time? Thank you! Making this tonight!

    • Support @ Minimalist Baker says

      Hi Lora! Cut off and discard the end piece with the stem attached, cut them into quarters, remove the seeds and pith inside the chili pepper, and cut the quarters into small pieces.

  41. tofutraveler - Carol says

    Hi,

    I prefer Red lentils, will substituting them take away from the dish’s true personality and taste?
    Thanks!

  42. Rameca says

    Hello can i use almond milk instead of coconut milk i am making for a pot luck and a person has tree nut allergy

    • Panya says

      Almonds are tree nuts, coconuts are not.

      “Tree nuts include, but are not limited to, almonds, Brazil nuts, cashews, chestnuts, filberts/hazelnuts, macadamia nuts, pecans, pistachios, pine nuts, shea nuts and walnuts.”

  43. Free auto approve list 8-9-2018 says

    I just wanted to let you all know that I added a new list. It has taken me awhile to let everyone know due to server issues. Everything should be back on track now.

  44. Dave says

    The whole meal was delicious. Thank you, Dana.
    However, I think that not cooking green lentils and simply adding them to the pot with other veggies strongly affects nutritiousness of dal. Just rinsing isn’t a recommended method in case of any legume, as they are rich in antinutrients…

  45. CBaker says

    Wow! This is to gobble, even my short cut version. I started with a packet of deSiam Thai green chili paste cooking it according to package directions (saute in hot canola oil). Then added coco milk and about 1 TBS of grated ginger and simmered a minute or two. These ingredients went in together: French lentils for toothiness, 5 or 6 whole, but crushed cloves of garlic, the tamari, and water. Juice of one lime added a bit later (tossed in spent halves for a while, too). Tasted later in cooking process and agreed it needed maple syrup. The lentils soaked up the oil and flavors, and the result was thick and creamy. Just like the photos. Frenchies might be aghast at flouting their law of cooking de Puys with a saute of carrots, garlic, onion, celery, and bay and thyme, but that’s boring compared to this outcome.

    I’ll be making this again.

  46. Rach says

    Just made this and loved it, just added less lemon juice because I’m not too fond of the citrus flavor. I can’t believe all the controversy over a recipe name, people really have too much free time on their hands lol.

  47. Krista says

    Delicious flavors. Used store bought Thai curry paste. Like the others, mine also took on the end of an hour to cook the lentils, continually had to add water. Will definitely make this again. I recommend your recipes to everyone :)

  48. Adrienne says

    First time we’ve ever been disappointed in a MB recipe. We should have read the comments first. Our lentils cooked 40 mins and are still crunchy. Trying to eat this is rough, but we didn’t know what else to do.
    Highly recommend cooking the lentils first, then adding to recipe. Sigh.
    The sauce (what’s left of it) tastes great but the hard lentils ruined it.

  49. Andrea says

    Excellent! I used red curry paste (that’s all our grocery store had) and it was SO delicious. We had it with coconut basmati rice.

  50. Susan says

    Just made this tonight….sooooo delicious! Love it! Will be a staple for me !!!! The lentils took a lot longer to cook than stated in recipe.

  51. Morgan says

    I followed this recipe to the letter and mine came out like a super runny soup with lentils floating at the bottom =/

    • Support @ Minimalist Baker says

      Hi Morgan! Perhaps next time add a bit less liquid? Or, drain off a bit of liquid at the end.

  52. kat says

    i read the comments so i soaked the lentils overnight and that solved the problem (if there would have been one). i doubled it, so i used two cans of coconut milk and a cup of homemade veg broth. so delicious!

  53. Julia says

    I made this the other night and it is so tasty!!! I made it again yesterday but with chickpeas and added bell pepper and spinach. Looking forward to eating that tonight :)

    Next time I make it with lentil I think I will double up to have lots leftover, as this recipe served 3 of us for dinner with none left.

  54. Heather says

    I just made this for the first time and love the flavor but it’s NUCLEAR spicy, which I wasn’t quite expecting. I like spicy food but this is burning my lips several minutes after I tasted it. Any ideas as to how to cut the spice down?

    • Julia says

      Hey Heather! I didn’t add any green chili as I cooked because one of my guests doesn’t like much spice, and I found it wasn’t spicy without but just incredibly flavourful! The others just added green chili and hot sauce on top to taste :)

    • Support @ Minimalist Baker says

      Hi Heather! Sorry to hear that it was so spicy for you! Next time, I would cut back the amount of green chili and if you added cayenne pepper, omit that as well. If ever your dish is too spicy, you can add more coconut milk to it which should tone it down. Hope this helps!

  55. Hannah says

    Hi! Thanks for this recipe, the flavor was delicious. I love one-pot recipes, but for this I would suggest adding the coconut milk in after the lentils have cooked. The coconut milk got pretty oily for me, and like some other commenters have said, the lentils took a long time to cook, I think because they were cooking in the kind of dissolved coconut milk rather than water. I kept having to add water to get them to get tender. But they finally cooked after about an hour, I added some heavy cream, served it with jasmine rice, sauteed kale and sweet potatoes, and plenty of cilantro, and it was delicious.

    By the way y’all, it isn’t “rude” to suggest that she call this something different when it’s not authentic dal. It’s just sharing thoughts, and is just as relevant as commenting on the recipe itself.

  56. artedna says

    It took about 30 min for my lentils to get tender and I had to add more water, but otherwise it was great

  57. Tessa N. Brediger says

    I made this today for lunch and it was delicious! I added a little more curry paste/curry powder for some heat, and I should have laid off – it was a little hot, but still delicious! I served it over arborio rice, and I’m in love! Thanks for the recipe!

  58. Maren says

    I love this recipe and make it almost every week! I cook the lentils separately in water because I found a lot of the coconut milk was evaporating during cooking. This makes it nice and saucy! I also like to sometimes add chickpeas and/or kidney beans. Sometimes I double the batch so I have enough leftovers to make wraps (I add rice, greens, carrots, etc.) to take for lunch! So good! I love your cookbook and online recipes. Thank you! ??

  59. Meg says

    This recipe is just amazing! I’ve made it 3 times since discovering t last week haha! Everyone in my family loved it and kept requesting it after the first attempt! What a gem you and your recipes are Dana. Thank you so much x

  60. Anne says

    I made this tonight for my husband and I, and we honestly really didn’t like it. I made it following the directions exactly, and when I tasted it at the end, it was just so tangy, with such a strong sour and sweet taste. I used the 2tbsps of lemon juice, and 1 tbsp of coconut sugar, and it was just a surprisingly strong flavor. The lentils were still crunchy too, like many other people said. My husband tried it, and had the same reaction I did, and he usually likes everything. I added another 1.5 cups of coconut milk to let the lentils cook longer, which helped tone done the flavor, but it was still just odd tasting. We were both surprised by the taste, since we love Indian food, and each ingredient in the recipe. This one just didn’t work

  61. Lieselot says

    After reading some comments saying that the cooking time for the lentils took much longer, I decided to soak them for an hour first. After soaking I cooked them for around 20 minutes like instructed and they turned out good, I didn’t have to add extra water.

    It is probably not so close to an authentic dal, but still delicious, cheap and not much work at all! I added 1 tsp of garam masala because I had it laying around.

    Will definitely make it again and recommend trying it!

  62. Lori Heiselman says

    Oh wow – this was so so good! Put it over polenta instead of rice and it was divine. Our new favorite. Thank you!

  63. Lori Heiselman says

    Oh wow – this was so so good! Put it over polenta instead of rice and it was divine. Our new favorite. Thank you!

  64. Samantha Morse says

    Made this yesterday and it is so so so good!!!! Super flavorful and wonderfully easy. Definitely pairing this with some roasted vegetables and rice. Thank you!!

  65. Emilia says

    Hello Dana, I’m writing to let you know that I’ve just cooked your lentil dal (here in Poland where I live) and it’s absolutely amazing. I’ve also made your Garlic Herb Flatbread and it was all so yummy. I’ll be definitely cooking so much more from your recipes and I hope to turn the rest of my family vegeterian. Your blog is great!

  66. Mackenzie says

    Do the dried lentils need to be soaked first before cooking?

    I’ve made this before with canned lentils and it was fantastic!

  67. ruchi says

    Hi Dana,

    I loved the flavors here! I have one question though. When I made this, the lentils still felt crunchy, not tender. Should I soak the lentils before making this dish? Thanks!

  68. Rachelle says

    I made this and just finished eating the leftovers for lunch. I upped the spiciness and used only one can of light coconut milk and supplemented with almond milk but for the most part made it as written. It is a delicious and filling meal that I will definitely be making this again and again. Thank you so much for perfecting this recipe and sharing it with us, your lucky readers!

  69. Patti says

    I made this and it is delicious BUT what are you supposed to do with the serrano pepper? Put it in whole? Slice it up and put seeds in too?

  70. Beth says

    Unfortunately I did not like this recipe & thought it lacked balance. I don’t think this tastes much like daal and was way too sweet. I’ll have to go back to an Indian cookbook for a daal recipe. I do appreciate the general attempt to make it simple & healthy.

  71. Loreen says

    Seriously people! I cannot believe your on here nitpicking about the authenticity of recipes or whatever you think is wrong. Really, get over it, there is bigger issues in life to worry about. Instead of being negative, how about smiling, and saying thank you. The world in general needs more positive energy not negative. I for one appreciate the recipes and time Dana spends sharing them.

  72. missouri says

    I made this on Monday for my husband and I and this was one of our favorite recipes that we have tried in a really long time. The best part was we were able to stretch it for 3 days and we still weren’t sick of it. I did use two cans of coconut milk which made gave it a little more liquid (next time I’ll try the broth idea for a healthier version). I also used red lentils just because I like the color and we used sushi rice in the rice maker. I think it would be really good with some roasted eggplant, which I may try next time as well. The third night we didn’t have a lot of food left, so we made kale chips and supplemented by putting them on top of the dahl. So yum – this will be in the rotation going forward for sure. Thank you!

  73. Ellen Lederman says

    Wonderful flavor! And unlike some posters here, I could care less whether it is Thai or Indian—let’s just enjoy it as being a fusion of both. I did use urad dal that I wanted to use up.

    Your green curry paste sounds terrific, but I had a can of commercial green paste, so used the 4 T the recipe calls for. Not a great idea. I like spicy; order stuff at least medium spicy to hot at Indian and Thai restaurants—but this is way too spicy. Adding some almond milk to tone it done. I started to read all the comments since I couldn’t believe other people wouldn’t find it too hot since most people are a lot wimpier than I am when it comes to spicy. Finally half way down I did read where you advised to cut the amount down if using commercial paste. I suggest you note this on the actual recipe, both in the ingredients and the directions, because as it stands now it reads like an interchangeable 4 T of either homemade or commercial.

  74. Alexandra says

    OMG I made this tonight – paired with rice as suggested, and your coconut curried greens. Absolutely fantastic! Filing this one away!

  75. Megan says

    This was an easy and tasty dish!! I made a double batch with 1 hot pepper and somehow ended up much too spicy for me. I added about 1 cup milk and 2 cups water to the recipe and let it simmer for about 30 or so extra minutes- it turned out perfect and cut a decent amount of the spice out.

    Thank you as always! I love all of your recipes!

  76. Sarah says

    Loved this recipe! It’s the perfect balance of salty, sweet and spicy. I used 1 Tbsp of cane sugar instead of maple syrup and it added a lot of sweetness – I wouldn’t recommend more than 1 Tbsp if using plain sugar.

  77. Vegan mama says

    Bowls licked clean! I used your green curry paste was fantastic, i just double the recipe, left out the chilli, precooked the lentils and came together in no time! Thank you for a wonderful recipe ?

  78. Mira says

    Made this tonight and ate with quinoa and it was AMAZING. Am a homesick Indian student studying abroad with a love for thai food, so it really can’t get better than this for me. Thank you for this amazing recipe!!

  79. Miss Ray says

    I washed and soaked my green lintels an hour before cooking (the bag said they’d come in 45 minutes without soaking), subbed Curry powder for tumeric, a different Asian sauce for soy, regular sugar for coconut, and added a bit of chili powder for heat. It came out great and I had no issues with needing to add more liquid.
    Photos of my process and the ingredients I used can be found on my Facebook like for this recipe with #minimalistbaker

  80. Kacy says

    This was delicious! I used red lentils and yellow onion because that’s what I had on hand. Took about 40 min to cook, and I ended up adding about a cup and a half of water.

  81. rakhiIndia.in says

    thank you so much for POT LENTIL DAL giving such amazing and luscious recipies… I appreciate your write up.

  82. Melissa says

    I made this and it was incredible! However, I became confused with one part of the ingredients list where it says “2 1/4 cups of coconut milk (540mls)” because when I used 2 1/4 cups it was only 120 mls? I ended up pouring the whole can of coconut milk into the pot which wasn’t enough, so then I also added some almond milk. I would also keep the lid on to prevent the milk from evaporating too fast. Overall it turned out great :)

    • Penny says

      Hey Melissa, I think she means that you use 2 and a quarter cups of coconut milk not 2 x quarter cups! Yum excited to try this recipe tonight.

  83. Michelle says

    I just made this for the second time and it was just as delicious as I remembered! I had frozen some of the green curry in an ice cube tray per your suggestion and they worked perfectly! Thanks for the awesome recipe – it’s so delicious over cauliflower rice with some Gaelic naan!

  84. KAT says

    This is the legit best thing ever. All my fave recipes are minimalist baker recipes — in my fridge now: general tsao’s inspire tofu, this and banana bread! I am not even much of a commenter. But this is EVERYTHING.

  85. Shagufta Khanam says

    I followed your recipe,only instead of coconut sugar I used brown sugar. It taste awesome. I am an Indian, I never cooked green lentils in this way. But it tastes great. Very innovative fusion of thai an Indian cuisine . Thanks.

  86. Margaret says

    I agree with some of the previous comments. I had to add an additional cup of water and the cook time was actually about 1 hour. Also I would start off on low or low – medium heat to avoid burning the shallots & garlic.

  87. Cassie Autumn Tran says

    I tried making lentil dal before, and the end result turned out more like mashed potatoes than a curry. It still tasted amazing, but it was just too thick! Anyhow, I think I’ll do a much better job by following this recipe!

  88. Courtney says

    Yum! I accidentally used green split peas instead of lentils and they didn’t really cook through (hence it took way longer than 30 minutes) but the flavour was amazing. I also used full fat coconut milk which was a bit thick. Next time I’ll use lentils and light coconut milk and I’m sure it will be perfect.

  89. Andrea says

    I made this last night. I found that my regular lentils that normally take 15-20 minutes to cook in water needed a bit more time to cook in coconut milk. Next time I will definitely double the recipe or just make the sauce and jar it. I like to keep a backup of yummy things in the freezer for when I don’t want to cook and this would be awesome. This fusion dish was great, Dana and I loved the spicy (without the green chili) Thanks for being so creative. :)

  90. Lydia Kenzie says

    I made this tonight and it was so delicious, paired with the Minimalist Baker’s Easy Vegan Naan. My family loved it! Definitely will make this again.

    I pretty much followed the recipe exactly, using Dana’s Green Curry Paste not store-bought. A couple minor differences, I only had a little bit of lemon juice available, maybe 1 tablespoon, not 2 and I was short about 1/2 cup coconut milk. So I added some water for extra liquid. Also, my lentils took longer to cook. I kept the lid on to cook them for about 25 minutes and then cooked them uncovered for another 10.

    All in all it was totally delicious, one of the first things I have made from this blog and I am so excited to try other recipes from the Minimalist Baker. :)

  91. Christine says

    After making your spicy red lentil curry recipe about a million times (because I love it) I decided to switch things up and try this one. Made it last night and it was delicious! So much flavor and super hearty and filling. Plus I have these types of ingredients on hand most of the time. I added a few handfuls of kale near the end as well.
    Just curious if you used regular green lentils or Puy/french green lentils?

    Can’t wait to eat the leftovers for lunch today!

  92. Dianne says

    This was fantastic! We have made it twice so far and it will be made again and again. The ingredients are things we always have on hand for the most part – a big plus. I’ve added a large can of pureed tomatoes at the same time as the coconut milk just because they’d been sitting around the cupboard too long. Also added cauliflower the second time around – next time might try it as a soup with an added chicken broth. Absolutely love it!

  93. Deborah says

    Any suggestions for adapting this for a slow cooker? I’ve seen some recipes for slow cooker Dal/lentil curry on other sites, and I know everything here is written with 30 minutes or less in mind, but your recipes are tried and true! Thanks in advance :)

  94. Catherine says

    Really tasty. I’m a bit dubious about very veggie meals because my beloved is a wannabe meat-eater but this was a hit all round.

  95. Charlotte says

    I’m a big fan of lentils. I have never run into a lentil dish that has brought me problems before this one. The flavors are great, but it needed more liquid for the lentils to soak up. I’m eating my chewy lentils as I type this that if you what saucy dal, halve the lentil amount or cook them alongside, and then add them into the sauce when they start to get a little soft. I wanted this to be my easy Friday meal, but it wasn’t. I added a bit more ginger and tumeric, as well as one more clove of garlic, and that as it. But when I added the lentils in and the liquid reduced, I just kept having to add in water and more coconut milk. It was quite frustrating, and I’ve been cooking for over an hour. At some point there was basically no liquid left. It tastes great, but I certainly wouldn’t waste my time with that method if you’re going to make it.

    • Pooja Agarwal says

      soaking the lentils ahead will solve this problem, we Indians almost always soak our whole lentils.

  96. Katherine says

    Hi! I made this on Monday, and it was delicious! Have you tried using an immersion blender to make it soupier? My lentils must have been very thirsty because there was not a lot of liquid in the pot to add to the serving bowl. Have you tried adding a little more veg broth or coconut milk to make it soupier?

    My husband and I both loved it. The flavors are awesome…just wondering about the consistency. Thank you!

  97. Nicki says

    Five stars! Made this last night and my toddler scarfed down 2 servings. Hubs and I both loved it! Made it exactly as written and used the small green lentils from Trader Joes. I’ll definitely make this again!

  98. Cheryl says

    So delicious and filling. I will keep this one in my rotation. Easy to make and super flavorful!

  99. Nika Phipps says

    Hi. Thanks for the response. I had just bought the lentils that day. Now I do not know how long they had been on the store shelf.
    I will definitely try it again because even with crunchy lentils it was good. And the Naan bread from the Post the other day was so easy and yummy. I am making little mini pizzas with the left overs for dinner tonight!
    Thank you so much for all that you do. You are my first point of reference when looking for any recipe!

  100. Nika says

    I made this and the Naan Bread. Both were delicious. The only question I have is after almost 2 hrs, the lentils were still tough!!! The never did get tender. What did I do wrong???!

    • Support @ Minimalist Baker says

      Hi Nika! Hmmm I wonder how old your lentils are. If they’re more than a year or two old, they will often stay crunchy in the middle no matter how long you cook them! Another trick is to wait to add salt or acidic ingredients until near the end of cooking. Hope this helps!

  101. Kate Wilson says

    This tasted crazy delicious, except the lentils stayed hard no matter how long I cooked it. Making it again tonight with canned instead. Flavor is great.

  102. Kristen says

    Omg this is sooooo good. This is so good that I spilled a little on my counter and licked it off.

  103. Sabina says

    Dana I just made this dish. It was incredible, I used extra curry powder and store bought Thai green curry paste. I also Pre cooked the lentils to make it easier. I love the warm comforting and creamy taste. I’ll definitely make it again!

  104. jul says

    hey all,

    for all who had longer cooking times:
    – soak the lentils before cooking: no need to soak overnight, depending on sort (and age?) 30 min – 1 hour should suffice
    – pre-cook the lentils in water/broth and add them later (midwhile) to the rest.
    – obviously they will cook slower in a “thicker surrounding”: water or broth vs stew (sorry, no native speaker, i hope you get me?)
    – add salt and acid at the end

    cheers,
    jul

  105. Ida Moser says

    So I thought that the Green Curry was phenomenal until I prepared this recipe. I followed it and I had no need for any kinds of adjustments. Incredibly awesome! I added some thinly sliced carrots for color and used a mix of lentils. Command performance for sure!!

  106. Dannah says

    The flavor in this is excellent, but I have to say I’ve been waiting for these lentils to cook for about an hour now, and I’m not sure I’ve ever achieved cooked-lentil status in 15-20 mins :) I did think this would be quick and easy, and it’s easy but certainly not quick! I’ll definitely make it again, but with quite a bit more liquid to accommodate the cooking time. Thanks!

  107. Nicole says

    Hi Dana,
    I made this and it was fabulous! I made regular and gf naan with it and it was super easy and yummy. I also made one without the green curry and pepper for the kiddos and they tried it, in my house that is a success. Love your recipes and mostly my kids do too. I feel like I am making an investment in expanding their future horizons. I am plant based and gf but my kids still have chicken or fish once a week. I love searching for new recipes with them and getting them involved in their health.

    • Miss Ray says

      I recommend homemade veg broth, as you can customize flavor, sodium, and add what profile you’d like it to be (earthy like mushrooms vs creamy).
      Store bought is typically high sodium but quicker than making your own.

  108. lisa says

    this is also great with whole or split yellow mung dal, available at indian grocers. and they also sell a spice call hing or asafoetida which has the same flavor as onions and garlic.

  109. Michelle says

    Hi I am about to make this recipe- it says that you need 315ml or 2.25 cups of light coconut milk ( they are not equivelant measurements) I know someone else posted this question- wondering which measurement it should be? Thank you!

      • Michelle says

        thanks so much. I ended up making the dish before I saw the 540ml, and ended up adding about the same amount- it was easy to make, and my husband really liked it- I didn’t realize how spicy it would be (and I didn’t even use the chili!)- I am a wimp about spice, I prefer things super mild with minimal spice, so next time I am only going to add 1tbsp green curry paste and maybe even cut back the curry and ginger, too and see how that goes. : )

  110. Paige says

    It seemed like my lentils also took a lot longer than 20 minutes to cook, but I wonder if it’s because I added the salt and lemon super early instead of at the very end. The flavors, however, were amazing!

  111. Chelsey @ Chelsey Crafts says

    Oo! I regularly make a red lentil daal but haven’t tried a green curry daal yet. Thanks for the ideas and lovely photography as always :)

  112. Simon Fleming says

    This recipes flavor is excellent and I’ll make it again. A few changes though, will use red lentils for a creamier finish. In regards to the dried green lentils, three standard is 3:1 liquid to lentil. So you will need to add about 2 cups of water. If substitute canned lentils you will need about 2 cans. Delicious recipe, had it with a spoon of vegan plain yogurt.

  113. Simon Fleming says

    Hi, you have 2 1/4 cups of coconut milk listed in the ingredients but in brackets you have 315 ml? Which doesn’t add up ?? will one can, 400 ml be fine?

  114. Suzanne says

    This is the first recipe from your website that I have tried, I loved it and this was also a huge hit with hubby. I also made the green curry paste. I used dried lentils and they did take a bit longer but not so that it made a difference. I would rate this a 10 on 10, really really tasty and I appreciate the tips on lowering the fat content. I’ll be ordering your cookbook and appreciate the generosity in posting this delightful recipe. Thank you!

  115. Victoria Pease says

    This was lovely! Made it tonight and subbed in thai red curry paste and red lentils and it was still lovely and creamy and filling! New fave!

  116. Kenya says

    Made this recipe this morning and it was great! I had Red Curry Paste on hand so used that instead and I also added some leftover chickpeas I needed to use up and they were a great addition.

  117. Emily says

    This looks great! I have a hard time imagining how things will come together, but this recipe seems similar to your Coconut Curry Ramen recipe. Would mushrooms be a really bizarre addition here? Mainly because I have some that I REALLY need to use, but now I want to make this, haha.

  118. Ekucbbw says

    What exactly are “raw lentils”? Are they just dried lentils? I’m asking because I’ve been taught that green lentils have to be soaked overnight before cooking and there is no mention about that in this recipe.

  119. Kylee says

    The flavor of this was fab! However, as some of the other commenters mention, it may take quite a bit longer to cook the lentils (closer to an hour) and I had to add water as all the liquid was absorbed by about 30 minutes. Just a heads up, but overall it was delicious and I would make it again!

      • Betsy Latorre says

        hey… looking at all the comments about how long it took for the lentils to become tender was close to an hour for me and it ended up not creamy at all. My suggestion is to cook the lentils in water until they’re tender – maybe an hour or so and THEN add them to the other items. The flavor was great, but I’ll tell you the cooking directions on this recipe was awful… that’s why I’m so wary to try new things on websites that aren’t tried and true.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hmm, I disagree but thanks for the feedback. My lentils always take about 20-30 minutes to cook,and I love cooking them IN a dish because the flavor infuses!

  120. Patricia says

    I just want to say that I have your book and all the recipes are good. Thanks for being so generous as to share recipes online. I’m sorry some people have rude comments.

  121. Carla says

    Are raw lentils different from dried? I made this and while it had a delicious flavor it took an hour and absorbed so much of the liquid I had to keep adding more water… I was cooking on as low as my stove could go and even put the lid on as I resized the lentils weren’t going to cook in the time suggested…. thanks for any help!

  122. Amanda says

    This looks delicious!! I’m a freak about lentils (you can do so much with them!!) and I love Indian food. Thank you for adding in the subs for the coconut oil and milk — coconut makes me break out in hives and I also have trouble digesting oils, so I really appreciate the flexibility in this recipe!

  123. Taylor says

    This is delicious! It did take way longer than 20 minutes (more like 45 min) for my lentils to cook and mine didn’t turn out quite as creamy as your pictures look. But it tastes wonderful. I also added some chopped cauliflower in the end to add a few more veggies! Served with sticky rice and naan :)

    • Sarah says

      I soak my lentils overnight, when I have my brain on enough to know that I’m going to want lentils the night before; this makes me them cook much more quickly (and easier to digest and stuff too), I’ve found!

  124. Steph says

    Omg this is one of the best recipes I have made. So delicious and sweet. Only issue im having is that the lentils are taking a while to cook (up to 30 minutes now and still hard…) I used the green curry paste recipe from Minimalist Baker too. Perfect!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! Mine usually take 15-20. Different lentils will vary! Glad you liked it. xoxo

      • kp says

        My understanding is that acidic foods like lemon juice, tomatoes, etc. can greatly increase cook time of legumes. Maybe if people wait to add the lemon juice until the lentils are softened to desired level then this will help reduce the long cooking times that readers are having.

      • Stacy says

        Maybe you’re using brown lentils? Green lentils are Le Puy lentils, much smaller than brown lentils. And brown lentils are often green – so, very confusing! Brown lentils would cook very quickly; green or Le Puy lentils would take much longer and need more liquid. Brown lentils tend to fall apart if cooked too long but are still yummy.

  125. Emily Blevins says

    I’m assuming my Thai green chili paste would not work for this. It’s got a bunch of the same ingredients though … lemongrass, lime … hmm

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, it would work but will probably be more spicy so scale back! Report back if it works.

      • Cerys says

        I used Thai green chilli paste without realising so didn’t cut back! It was so lovely but I did notice the heat.
        I just thought to myself ‘oh I won’t use that green chilli next time!’

        Love this recipe. Thanks so much.

  126. Karen says

    There is no way this could only take 10 minutes to prepare …. the ingredients alone take 10 minutes just to sit on the counter let alone the slicing and mincing…

    This is usual for all minimalist recipes. It usually takes me twice as long to prepare as she says….

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The prep time indicates 10 minutes of hands-on prep. And the cook time is 20. Hope that helps!

      • Kathleen Gunther says

        I can’t wait to try this! I love you! I love your books both digital and hard, and all of your recipes! My husband and I are both vegan and gluten-free so you have made our lives so enriched !! I always tell my husband that your husband is the luckiest man on the planet !

      • Mary B Fort says

        I made this recipe last night for dinner with friends, along with a red lentil dahl – to have kind of a taste-off! Your recipe was selected as the favorite, trumping my ever-go-to red lentil dahl recipe. Feedback: it took probably 3 times the cooking time to get the lentils cooked, and even then, they were still a bit less than completely cooked. I added small amounts of water as things got very close to running out of liquids several times on the lowest setting on my gas stove and the pot lid on. I will make this dish again! Thanks.

        • Pooja Agarwal says

          I think you can soak whole lentils in water for two to three hours (or even more ) to drastically reduce cooking time, this is what we do in India. We soak whole lentils almost overnight, and other dals for half hour before cooking. Red lentils are an exception, they cook pretty fast.

      • Jessica says

        It’s so unfortunate your comment section has little to do with the recipe itself and instead everyone critiquing the work (or Wording) of the person who’s putting together DELICIOUS recipes for us. THANK YOU for this website, you’re making the transition to a vegan diet extremely DELICIOUS and easy. Whether this takes ten minutes to prepare or 30 (get off the internet and start choppin and mixing?? Maybe?) your recipes never fail to impress. I usually love scrolling the comments to see everyone praising the work you’ve done, it’s unfortunate to see so many Debbie downers up in here. I’m sure it gets difficult to read when you’re doing nothing but trying to help OTHERS…. But I hope you picture them as stinky, sad, angry people on the other side of their keyboards or phone – and somehow that brings you peace. Hahaha. F em.

    • anthony says

      Wonderful taste, but took about 40 minutes to cook the lentils to the softness I like (and a cup or two more of coconut milk as well). May very well eat it all before I make the accompanying rice or cauliflower rice. Love your blog!

      • Mary B Fort says

        I had the same experience – added probably a cup of water over the longer than 20 minutes cooking time described. I probably cooked the dish for 1.5 hours on very low heat and added small amounts of water throughout when there was insufficient liquid.

        • Creal Zearing says

          Same issue on my end with the cook time!! We’re still waiting for them to finish…. I’ve also probably added another 1-2 cups of liquid in the process.

          • Tracy says

            I experienced the same issue with the lentils becoming tender enough; definitely required more liquid and a longer cook time. That said, the finished product was delicious! This will be added to our regular dinner rotation. Thank you, Dana!

  127. Ms. Ainee C. Beland says

    It all looks so very good; I adore lentil soup; this recipe with the rice is so lovely to behold; Yum. thank you for sharing!

  128. Rosie says

    Agreed. While creative (and I’m sure delicious), it feels a little disrespectful to call this Indian dal when it’s actually a medley of different cultures and flavors.

    • Aarushi says

      Also, if you see the tag, it says “Indian-inspired” and not authentic indian. I think we should be more understanding when people put forward their creative takes on an authentic recipe.

      • Rosie says

        You’re both right, I’m sorry. Like I said, I think the recipe looks both creative and delicious; I responded because I personally feel uncomfortable when “inauthentic” recipes are called by traditional names (but I recognize that this is my own personal view and definitely not representative of the population!). Sorry if I came across as too unsupportive, I really do love this blog.

      • Gail says

        Sure, it is creative and probably delicious. But it still seems more of a ploy for google keywords (dal) here. Indian inspired lentil soup would be an appropriate name and i would be all over it. Red and green curry pastes make Thai curries and are used no where in Indian recipes. And this recipe makes me very uncomfortable just because of the name, not as a recipe in itself.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Thanks for the feedback! I have been using both curry powder and curry paste a TON lately in my recipes, almost interchangeably. In developing this particular recipe for my version of lentil dal, I found a little green curry paste brought the flavors together better than curry powder alone. I certainly did not intend to be culturally insensitive so my apologies if it came across that way. Hope you still enjoy the recipe! xoxo

        • SheinaLilith says

          Ditto. Plus, “lentil dal” is redundant because dal means lentil. This recipe should be called a curried lentil soup or stew, not dal.

        • David says

          Have you made this recipe? If you haven’t actually made it don’t comment I really don’t want to hear about how you feel about the name or the ingredients in it and if it’s authentic. Tell me if it’s good or not and if you thought it needed a little more or less of something you know helpful things. I have made lots of things from this site and every has been good with a couple recipes being added to the regular dinner routine. I found this recipe by doing a search for lentils while on the site and I may have missed it if it was just called dal. Keep up the good work and keep sharing your recipes. FYI it is on the stove now and tastes good.

          • Marg says

            Well said! I also just want feedback from the people who have actually tried this recipe. ?

          • Liz says

            Thank you for speaking reason. I just made the green curry paste and we’re having the dal tonight!! Relax people, it’s not a contest to see who can out-authentic each other! Or, is it;)

    • jul says

      ditto. i was also irritated by this being called dal. and have been irritated before by previous recipes called indian using thai-ish curry pastes.
      curry ≠ curry, do your research ;)
      still sounds good though :)

  129. Aryane @ Valises & Gourmandises says

    Dals are my go-to whenever I’m lacking inspiration. They’re so satisfying!
    I’ve never tried making my own curry paste though.. I bet it’s amazing!

  130. Diana says

    Hi Dana,
    This looks so good! Do you know if it freezes well?
    I’m currently in the last weeks of my second pregnancy and was wondering if you might have some suggestions for meals on your blog that are easy to make and freeze well ( make ahead freezer meals)?. I absolutely love your recipes and they are always a hit!
    Thanks!!
    Diana

    • Neha poddar says

      Dals you can always freeze:) I usually make batches of black lentils dal and freeze it forever :) but being a North Indian we never add coconut milk to dals. We usually just add water and 1 tbsp of fresh cream instead.

      • Kimberley says

        Thank you so much for this tip. I love coconut milk but my toddler is allergic to most nuts and coconut, and I really struggle to find alternatives to Coconut milk & Cashews.
        Very much appreciate your comment about water and fresh cream.

        Wonderful recipies Thanks again

        Kimberley

  131. Juliette | Namastay Traveling says

    I need more Indian food in my life, especially because it’s so veggie friendly! I don’t always like ordering out because I have such a hard time figuring out what’s actually in the dish. This homemade version is perfect!