Peter Singer’s Dairy-Free Red Lentil Dal Recipe

So you bought a bunch of lentils when you’re filling the pantry and you don’t know what to do? If it’s brown or green lentils, try a one-pot rice dish or even a Mediterranean style salad. But if you have faster cooking red lentils, there are other types of options, like tomato soup and this tasty red lentil dal.

Peter Singer's Red Lentil Dal Recipe is naturally dairy-free, plant-based, gluten-free, healthy, easy, and cheap!

Peter Singer’s Red Lentil Dal for a cheap, easy, healthy, plant-based meal

Not all dal are dairy-free. Some types may contain butter, ghee, yogurt or even cream. But red lentil dal is often a naturally vegan dish and simple to prepare. It uses mostly pantry ingredients, with fresh everyday additions, like garlic, onion, and lemon. And it usually contains coconut milk for a hint of creaminess and to help carry the curry flavors.

This particular recipe was shared with us from Peter Singer’s book, The ethics of what we eat, at the time of its first publication. We’ve since updated this article and added some notes to help you get the tastiest results.

Special Dietary Notes: Coral Lentil Dal

By ingredients, this recipe is dairy-free/dairy-free, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

Dairy Free Red Lentil Dal


Type of recipe: Hall

Kitchen: Indian

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced or crushed
  • 1 medium onion, diced
  • 1 to 2 tablespoons curry powder, to taste
  • Salt, to taste (we use ¾ tsp)
  • 1 cup dried red lentils
  • 3 cups of water
  • 2 to 3 bay leaves
  • 1 cinnamon stick
  • 1 can (15 ounces) chopped tomatoes
  • ¼ cup coconut milk (full fat, canned)
  • 2 tablespoons lemon juice
  1. Heat the oil in a large saucepan over medium-low heat. Add garlic and sauté until fragrant, about 1 minute. Add onion and sauté until softened, about 3-5 minutes. Add the curry powder and salt and sauté over medium heat until the mixture begins to brown.
  2. Add the red lentils and sauté for 1 minute. Add water, bay leaves and cinnamon stick. Bring the mixture to a boil, reduce the heat to low and simmer for about 20 minutes, stirring occasionally.
  3. Add the chopped tomatoes and simmer another 10 minutes, until thickened. The lentils should be soft and the consistency just liquid enough to pour.
  4. Stir in coconut milk and lemon juice.

Portion: ¼ recipe calories: 278 Big: 8.3g Saturated fat: 3.9g Carbohydrates: 38.9g Sugar: 5.7g Sodium: 458mg Fiber: 18g Protein: 14.5g


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