Quick and Easy One Pot Dahl
Speedy One Pot Dahl is a comforting, fragrant dish that’s perfect for a quick and wholesome meal. With red lentils, aromatic spices, and a hint of creamy almond milk, this dahl has a smooth, rich texture that’s hard to resist. It’s high in protein, fiber, and essential nutrients, making it a nutritious option for any night of the week. Best of all, everything cooks in a single pot for easy cleanup!

Whether served over brown rice or enjoyed on its own, this dahl is satisfying, flavorful, and ready in no time.
Why You’ll Love Speedy One Pot Dahl
- One-Pot Wonder: Minimal cleanup with everything cooking in a single pot.
- Rich in Flavor: Garam masala, turmeric, and fresh ginger bring warmth and depth.
- Protein-Packed: Red lentils provide plant-based protein and fiber.
- Customizable Creaminess: Use almond milk for a lighter texture or coconut milk for richness.
- Quick and Easy: Ready in just over 20 minutes, ideal for weeknights.
What You Need to Make Speedy One Pot Dahl
For specific ingredient quantities, see the recipe card below.
- Base Ingredients: Onion, garlic, ginger, canned diced tomatoes, and red lentils.
- Liquids: Low-sodium vegetable broth and unsweetened almond milk (or coconut milk for a richer flavor).
- Spices: Garam masala, turmeric, sea salt, and a pinch of crushed red pepper.
- Finishing Touch: Lemon juice for brightness.
- Optional: Serve over brown rice for a more filling meal.
How to Make Speedy One Pot Dahl
- Sauté the Aromatics
Heat a sauce pot over medium heat. Add the chopped onion and sauté for about 6 minutes, until softened and translucent, adding 2 tablespoons of water or vegetable broth as needed to prevent sticking. Stir in the garlic and ginger, cooking for an additional minute until fragrant. - Add Lentils and Liquids
Add the diced tomatoes, red lentils, crushed red pepper, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Let cook for 16-18 minutes, or until the lentils are tender and cooked through. - Add Final Ingredients
Pour in the almond milk, garam masala, turmeric, sea salt, and lemon juice. Stir to combine and cook over medium-low heat for 2-4 minutes to heat through. - Serve
Serve the dahl hot, over a bed of brown rice if desired.
Commonly Asked Questions
Can I substitute the almond milk?
Yes! For a richer dahl, use coconut milk instead of almond milk. It will add a creamy texture but increase the fat content.
Can I make this recipe spicier?
Feel free to increase the crushed red pepper for extra heat, or add a pinch of cayenne pepper.
What type of lentils work best in this recipe?
Red lentils work best as they cook quickly and break down easily, giving the dahl a creamy texture.
How long do leftovers last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave before serving.
Can I freeze the dahl?
Yes, dahl freezes well! Allow it to cool completely, then freeze in portions. Thaw in the refrigerator and reheat as needed.

Quick and Easy One Pot Dahl
Ingredients
- 1 onion chopped
- 5 garlic cloves minced
- 1 tablespoon minced fresh ginger or from a squeeze tube
- 1 14.5 ounce can diced tomatoes
- 1 1/2 cups dried red lentils
- 1/4 teaspoon crushed red pepper
- 4 cups low sodium vegetable broth
- 3/4 cup unsweetened almond milk
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon sea salt
- Juice of ½ lemon
- Brown rice (optional)
Instructions
- Heat a sauce pot over medium heat. Add the onion and saute 6 minutes until translucent and soft, use 2 tablespoons vegetable broth or water to prevent the onion from sticking to the pot. Add the garlic and ginger and saute one additional minute until fragrant, add more liquid as needed.
- Add the tomatoes, lentils, crushed red pepper and vegetable broth and bring to a boil. Reduce to a simmer and let cook for 16-18 minutes until lentils are cooked through and soft. Add the milk, masala, turmeric, salt and lemon juice, stir to combine. Let cook over medium-low heat for 2-4 minutes to heat through.
- Serve over brown rice, if desired.