This vegan roasted red pepper dahl is my take on a traditional dahl. It is in no means authentic but it is delicious. The red pepper adds the most rich flavor to this dahl, and it makes the meal feel summery. I highly recommend using whole versus ground spices because they really bump up the flavor. However, if you can not find whole spices ground is okay. In addition, this is a nutritionally well rounded meal - lentils add protein and coconut milk adds healthy fat.

This brown lentil dahl is incredibly easy to make. You basically just throw everything in a pot and wait 40 or so minutes. It is a perfect weeknight meal and makes plenty of leftovers to have throughout the week!
I love a good lentil recipe. For more yummy lentil recipes try my thai pumpkin lentil meatballs or my smoky lentil stew with leeks and potatoes.
Why you'll love this recipe
- It is easy to make and made in one pot and your blender.
- Thanks to the lentils this recipe is full of protein.
- It is packed with fiber and healthy fats.
Ingredients
- garlic
- ginger
- jalapeno or chiles
- coriander
- cumin
- mustard seeds
- curry powder
- turmeric
- bay leaves
- roasted red pepper
- vegetable broth
- sauce
- vinegar
- maple syrup
- cilantro
Instructions

Add coconut milk and red pepper to a blender and blend.

Cook onions, spices and garlic.

Add all remaining ingredients to pot and simmer.

Serve and enjoy.
Substitutions
- cilantro - this can be subbed with parsley.
Storage Instructions
You can store the extra dahl in a sealed container in your fridge for up to 4 days.
Recipe FAQ
Dahl is an indian stewed dish typically consisting of lentils.
Yes, it is full of fiber which feeds the good bacteria in your gut.
Not all dahl is vegan because some recipes use butter. However, this recipe is vegan.
Recipe Pro-Tips
The longer you simmer the dahl the more flavorful it will be.
If you want to add in greens to this recipe stir in the greens at the end after the heat has been turned off.

Other easy vegan dinners to try
If you try this Vegan Roasted Red Pepper Dahl, please leave me a rating and review on this blog post. This is the best way to support me!
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Vegan Roasted Red Pepper Dahl
Ingredients
- ½ onion - finely chopped
- 1 teaspoon minced or grated fresh ginger
- 3 cloves garlic - finely chopped
- 1 jalapeno - finely chopped or 1 can green chiles
- 3 cloves garlic - finely chopped
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds can sub ground cumin
- 1 teaspoon mustard seeds can sub ground mustard or dijon mustard
- ½ tablespoon curry powder
- ½ teaspoon turmeric
- 2 bay leaves
- 1 jar roasted red peppers
- 1 can full fat coconut milk
- 1 cup brown lentils
- 1 ½ cups vegetable broth can sub chicken broth or bone broth for more protein
- 3 tablespoon soy sauce
- 2 tablespoon lime juice or vinegar of choice
- ½ cup finely chopped cilantro
- salt/pepper to taste I did not add any salt as the soy sauce is salty
- 2-3 cups fresh chopped kale or green of choice
Instructions
- Heat oilin a large pot over medium heat. Add onion and cook for 10 minutes. Add garlic, ginger, cumin seeds, mustard seeds and coriander seeds. Cook for another 5 minutes.
- Blend together coconut milk and red peppers in a blender. Pour mixture into your pot and mix in the remaining ingredients except for the kale. Bring to a simmer and cook for 30-35 minutes or until lentils have softened.
- Once your dahl is done cooking remove from heat and add your greens. Stir until wilted.
- Let dahl cool and serve with desired sides and toppings.
Bob says
One of my favorite comforting recipes! Easy to make and flavorful
Alexa says
So yummy! I have trouble making good homemade Indian food so I was so happy with how tasty this turned out.