Low-Calorie/ Lunch/ Recipes

1-Pot Quick Vegan Red Lentil & Coriander Dhal

1-Pot Quick Vegan Red Lentil & Coriander Dhal

This 1-Pot Quick Vegan Red Lentil & Coriander Dhal will surely warm you up if 2020 hasn’t! 😀
Easy to put together, literally all the ingredients are put in a pot and left to cook. No-fuss, no dishes, pans, and frying pans to wash. Just one pot. Sounds good? Oh, and it tastes absolutely fabulous too!

This is a great healthy lunch box dish, just make sure to use airtight containers. Also, it’s good frozen where it will last for 1-3 or so months. For some reason, this dish often tastes better as leftovers heated up. Maybe the spices blend and mature when left for longer to mingle?

It packs a lot of nutritious goodness too; you get your 2 out of your 5 a day per portion, not to mention it’s filling and it’s high in protein and complex carbs and low in calories, which makes it ideal for people who are trying to lose weight.

More Vegan Indian Recipes To Try:

1.Incredibly Easy & Healthy Vegan Dhal
2.Easy Vegan Creamy Lentil & Sweet Potato Curry
3.Easy Vegan Aloo Palak (Spinach Potato Curry)

What’s your favorite Indian dish?

Mine has got to be a good curry or a creamy dhal. Oh and onion bhajis….yum!
I have got a fair amount of Indian-inspired recipes on my blog. Have a scroll, perhaps you might like some of them 🙂

Do let me know how you found this 1-Pot Quick Vegan Red Lentil & Coriander Dhal if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, PinterestYouTube, or Facebook! I love seeing what my lovely readers think of my recipes!


1-Pot Quick Vegan Red Lentil & Coriander Dhal

1-Pot Quick Vegan Red Lentil & Coriander Dhal

This 1-Pot Quick Vegan Red Lentil & Coriander Dhal will surely warm you up, if 2020 hasn't!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 327 kcal


  • 1 cup + 2 tbsp/220g of red lentils
  • 13 oz/400ml tin of full-fat coconut milk
  • 2 medium-sized tomatoes chopped
  • 1 green chili chopped
  • 1 cup/300ml of water
  • 1 tsp of turmeric
  • 1 tsp of mixed spice
  • 1 tsp of ground coriander
  • 1 tsp of cumin
  • 1 tsp chili flakes
  • 1 thumb-sized ginger peeled and grated
  • 2 cloves of garlic minced
  • 1/2 bunch of cilantro chopped added in the need once the dhal is cooked and cooked


  • Add all the ingredients in a deep pan except the fresh coriander. Cook on low heat for about 30 minutes, or until the lentils are cooked. Leave to cool.
  • Once the dhal is cooked, fold in the coriander. This step is important, as it preserves the freshness and the colour of the coriander if it's added once the dhal is cooked.
  • Alternatively, you can just sprinkle it on top once served for a quicker version.



This dhal will keep well in the fridge for up to 5 days!
Can be frozen too, for up to a month.


Serving: 1servingFiber: 4.4gCalories: 327kcalSaturated Fat: 0.5gFat: 4.4gProtein: 11.2gCarbohydrates: 22.2g
Keyword creamy, dal, dhal, gluten-free, indian food, vegan | vegetarian | oil-free | sugar-free | dairy-free | gluten-free | nut-free | soy-free | wholesome | healthy | whole food plant-based (wfpb)
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