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Vegan Two Lentil Dahl
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5 from 6 votes

Vegan Two Lentil Dahl

This simple vegan two lentil Dahl requires only easy-to-find ingredients and little more than a few chops and several stirs to make. It's the perfect protein-rich meal to prepare on a Sunday and enjoy throughout the week, and it can easily be doubled or even tripled and frozen.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Bigger Bites, Soups, Stews
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 6
Author: Ashley


  • 2 tablespoons coconut oil
  • 8 scallions, trimmed and thinly sliced
  • 1 large white onion, diced
  • 3 cloves garlic, minced
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ⅛ to ¼ teaspoon cayenne pepper, to taste
  • 2 teaspoons sea salt or to taste
  • 1 (28-ounce) can diced tomatoes
  • 6 cups filtered water
  • 1 cup green lentils, sorted and rinsed
  • 1 cup split red lentils*, sorted and rinsed
  • 1 bunch cilantro, stemmed and roughly chopped


  • Heat the coconut oil in a large stock pot over medium-high heat.
  • Add the scallions and onion, and cook for 7 minutes, or until softened.
  • Add the garlic, cumin, coriander, paprika, cayenne pepper, and sea salt, and continue to cook for another 3 minutes, or until beginning to brown and caramelize.
  • Stir in the diced tomatoes and water, increase the heat to high, and bring to a boil.
  • Add the lentils, reduce the heat to medium-low, cover, and simmer for 1 hour, stirring every 10 minutes or so to break down the lentils.
  • Taste and season with more salt and cayenne pepper, if desired.
  • Turn off the heat and stir in the cilantro.
  • Serve over warm basmati rice, if desired.


*Substitute brown lentils in place of the red lentils for a heartier texture.