This vegan light dhal is simply divine. Loaded with lentils, this plant-based dhal is packed with protein and full of potassium, calcium and zinc. This vegan dish is also sugar and gluten-free, so all can dig in.

PREP TIME: 10m  |  COOK TIME: 25m  |  TOTAL: 35m  |  YIELD: 4 - 6 SERVINGS

Easy plant-based light red dhal. This dhal is made simply with water in lieu of coconut milk or coconut cream so it is low in fat and tasty all at the same time.


This plant-based dhal is light and delicious, if you are looking for something thicker and fuller try this vegan Creamy Red Dhal. Some people love to eat this plant-based dish as a soup, but I personally love it served over rice. Enjoy!

Only Eats


  • 1 tablespoon olive oil
  • 2 cups red lentils, cooked in 6 cups water
  • 2 cups water
  • 1 cup red onion, diced
  • 1 inch ginger, minced
  • 4 cloves garlic, minced
  • 2 teaspoons turmeric
  • 1 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon Himalayan salt


  1. Cook lentils in medium pot with water until they are soft (about 15 minutes).
  2. In a separate pot, heat olive oil and cook ginger, garlic and onion until onion is semi-translucent.
  3. Pour in water and add turmeric, coriander, cumin, chili powder, black pepper, and salt and bring to a boil.
  4. Turn down to a simmer and add in cooked lentils.
  5. Let simmer for another 5 minutes to let spices soak into lentils and then serve over rice!

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