Red Lentil Dal Buddha Bowl with 2-Ingredient Naan: Weeknight Dinner MVP

Want to jazz up your weekday meals? This Red Lentil Dal Buddha Bowl is a game-changer! Packed with creamy red lentil dal and a rainbow of roasted veggies, it’s both simple and satisfying. But the real star of the show? The incredibly easy two-ingredient naan – perfect for scooping up every delicious bite!

Red lentil dal Buddha bowl on a marble surface.

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In my kitchen, dal is a familiar friend – a comforting lentil stew that’s always there for a quick and satisfying meal. But sometimes, you crave something a little different, a fresh way to experience those familiar flavors. That’s where this Red Lentil Dal Buddha Bowl comes in.

This recipe for Red Lentil Dal and 2-ingredient Naan in an Indian Buddha Bowl combines the robust flavors of spiced dal with the simplicity of homemade naan. What I love most about this bowl is the way it brings together authentic Indian flavors in a comforting bowl.

The real game-changer? A ridiculously easy 2-ingredient naan that’s perfect for scooping up every delicious bite. The naan’s soft texture and slight crispness complement the dal perfectly.

This bowl is perfect for busy weeknights or meal prep – a quick, flavorful vegetarian dish that’s as fun to assemble as it is to eat.

Ingredients

Ingredients to make the Buddha bowl on a marble surface.

Red Lentils: My pantry staple, red lentils, cooks quickly and has a mild, earthy flavor that pairs beautifully with the spice blend. Brown lentils can be substituted for a chewier texture and nuttier taste, but remember to adjust the cooking time accordingly.

Spices: A blend of ground cumin, ground coriander, turmeric, chili powder, and garam masala adds warmth, earthiness, and aromatic richness essential for an authentic dal flavor.

Yogurt: I use plain whole milk yogurt to make a thick and creamy raita. To make this bowl vegan, skip the raita or use a plant-based yogurt.

2-Ingredient Naan: I am making them using self-rising flour and Greek yogurt. Self-rising flour eliminates the need for yeast and additional leavening agents, making the naan incredibly simple to prepare.

Roasted Veggies: I use a colorful mix of broccoli, sweet potato, red bell pepper slices, and red onion. These vegetables provide a variety of textures and flavors. I toss them with curry powder before roasting them to infuse them with warm, spicy notes.

See the recipe card for the complete list of ingredients and quantities.

Step-by-step Instructions

Onion, tomatoes, and spices cooked in a large pot.

Step 1: Heat oil and add onion and garlic. Saute for 4-5 minutes until the onions soften. Add tomatoes, salt, and powdered spices. Mix well and cook for 4-5 minutes or until the tomatoes begin to soften.

Red lentils cooked in the onion-tomato masala base.

Step 2: Add the rinsed red lentils and water. Mix well and bring it to a boil. Reduce heat, cover, and simmer for 25-30 minutes or until the lentils are tender.

Spinach cooked in the dal.

Step 3: Stir in spinach and garam masala. Cook for 1-2 minutes or until the spinach is wilted. Turn off the heat and add the lemon juice.

2-ingredient naan dough in a wide bowl.

Step 4: In a bowl, combine Greek yogurt, salt, and self-rising flour. Mix well until a soft dough forms.

Rolled dough on a wooden board.

Step 5: Divide dough into 4 equal pieces. Roll each piece into a slightly thick disc on a lightly floured surface.

Naan cooked on a cast iron skillet.

Step 6: Heat a cast iron skillet over medium heat. Place the rolled naan and cook for 1-2 minutes.

Flipped naan to cook both sides.

Step 7: Flip and cook on the other side until golden brown and bubbly. Repeat with the rest of the dough.

Roasted vegetables on a baking sheet.

Step 8: Toss broccoli florets, sweet potato cubes, bell pepper slices, and red onion slices with oil, curry powder, and salt. Spread the vegetables on a baking sheet and roast for 20-25 minutes.

Bowl assembled with all components.

Assemble the Bowls: Divide cooked rice among bowls. Top with red lentil dal, roasted vegetables, and a piece of naan. Add a dollop of raita and enjoy!

Expert Tips

  • Always rinse the red lentils thoroughly under cold water until the water runs clear. This helps remove any dust or debris and reduces foam during cooking.
  • For perfectly cooked basmati rice, use a 1:1.5 ratio of rice to water. Adjust based on your preference for firmer or softer rice.
  • Let the raita sit in the fridge for at least 15 minutes before serving. This allows the flavors to meld and makes it more refreshing.
  • Don’t overwork the naan dough. This is a simple dough, so resist the urge to knead it excessively. Overworking can lead to tough naan.

More Red Lentil Recipes

  1. This flavorful lentil, pea, and potato curry is perfect served over rice or with these red lentil pancakes. For a lighter option, try this vegetable lentil curry.
  2. Looking for a protein-rich alternative? Try this flavorful chicken lentil curry.
  3. These flavorful red lentil fritters are a great snack or appetizer on their own.
  4. This comforting tomato lentil soup is packed with protein and flavor. You can add a crispy touch with red lentil fritters as croutons or a savory garnish.
  5. Spice up your breakfast routine with this Savory Red Lentil Granola! Packed with goodness and crunch, it’s the perfect way to kickstart your day.

If you tried this Red Lentil Buddha Bowl with 2-Ingredient Naan Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.

Red lentil dal Buddha bowl on a marble surface with raita in a separate bowl in the background.

Red Lentil Dal Buddha Bowl with 2-Ingredient Naan

Experience the deliciousness of a Red Lentil Dal Buddha Bowl. Creamy dal, roasted veggies, and easy naan make this meal a winner.
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Shilpa

Equipment

  • Large pot
  • Baking sheet
  • Mixing bowl

Ingredients

Red Lentil Dal:

Rice

Raita:

  • 1 cup plain yogurt
  • ¼ cup cucumber chopped
  • 2 tablespoons cilantro chopped
  • ½ teaspoon salt adjust as per taste

Easy 2-Ingredient Naan:

  • cup self-rising flour
  • 1 cup Greek yogurt
  • ½ teaspoon salt

Roasted Vegetables:

  • 1 head broccoli cut into florets
  • 1 large sweet potato peeled and cut into 1-inch cubes
  • 1 red bell pepper sliced
  • 1 red onion sliced
  • 1 tablespoon oil
  • 1 tablespoon curry powder
  • ½ teaspoon salt adjust as per taste

Instructions

Cook the Dal:

  • Heat oil in a pot over medium heat. Add onion and garlic. Saute for 4-5 minutes until the onions soften. Add tomatoes, salt, and powdered spices (cumin, coriander, turmeric, and chili powder). Mix well and cook for 4-5 minutes or until the tomatoes begin to soften.
  • Add the rinsed red lentils and water. Mix well and bring it to a boil. Reduce heat, cover, and simmer for 25-30 minutes or until the lentils are tender.
  • Stir in spinach and garam masala. Cook for 1-2 minutes or until the spinach is wilted. Turn off the heat and stir in lemon juice.

Cook the rice:

  • Rinse the rice well until the water runs clear. In a pot, combine rice and water. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes or until the water is absorbed and the rice is cooked through.

Make the Naan:

  • In a bowl, combine Greek yogurt, salt, and self-rising flour. Mix well until a soft dough forms. Divide dough into 4 equal pieces. Roll each piece into a thin circle on a lightly floured surface.
  • Heat a cast iron skillet over medium heat. Place the rolled naan and cook for 1-2 minutes per side or until golden brown and bubbly.

Roast the vegetables:

  • Preheat oven to 350℉. In a large bowl, toss broccoli florets, sweet potato cubes, bell pepper slices, and red onion slices with oil, curry powder, and salt. Spread the vegetables on a baking sheet in a single layer. Roast for 20-25 minutes or until tender-crisp, stirring halfway through.

Make the raita:

  • Make the Raita: In a bowl, whisk together yogurt, chopped cucumber, cilantro, and salt.

Assemble the Bowl:

  • Divide cooked rice among bowls. Top with red lentil dal, roasted vegetables, and a piece of naan. Add a dollop of raita and enjoy!

Notes

    • Always rinse the red lentils thoroughly under cold water until the water runs clear. This helps remove any dust or debris and reduces foam during cooking.
    • For perfectly cooked basmati rice, use a 1:1.5 ratio of rice to water. Adjust based on your preference for firmer or softer rice.
    • Let the raita sit in the fridge for at least 15 minutes before serving. This allows the flavors to meld and makes it more refreshing.
    • Don’t overwork the naan dough. This is a simple dough, so resist the urge to knead it excessively. Overworking can lead to tough naan.

Nutrition

Calories: 800kcal | Carbohydrates: 140g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 1635mg | Potassium: 1730mg | Fiber: 25g | Sugar: 16g | Vitamin A: 14839IU | Vitamin C: 188mg | Calcium: 329mg | Iron: 7mg
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