Dinner / Indian-inspired
Red Lentil Dal
Comforting red lentils simmered with tomatoes, ginger, and fragrant spices.
Why this works
Red lentils are the backbone of this dish because they break down into a soft, almost creamy texture without any dairy or blending. As they simmer, they thicken the sauce and carry the ginger, garlic, and spices through every spoonful.
The dal comes alive with a short tempering: spices sizzled briefly in hot oil and stirred in at the end. That final flash of heat sharpens the spices and gives the dish a fresh, fragrant top note that simmering alone cannot provide.
Ingredients
Metric
- 250 g red lentils
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 400 g canned tomatoes
- 800 ml vegetable stock
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tbsp oil
US
- 1 1/4 cups red lentils
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 14 oz canned tomatoes
- 3 1/3 cups vegetable stock
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tbsp oil
Make next
Coconut Lentil Soup
A creamy red lentil soup with coconut milk, tomatoes, and warming spices.
Sweet Potato Black Bean Chilli
A thick, smoky chilli with sweet potato, black beans, tomatoes, and corn.
Smoky Chickpea Tomato Soup
A rich blended chickpea and tomato soup with paprika, cumin, and a bright squeeze of lemon.
Method
- Rinse lentils until the water runs mostly clear.
- Cook onion in oil until soft, then add garlic, ginger, turmeric, and cumin.
- Stir in tomatoes, stock, and lentils.
- Simmer uncovered for 20 to 25 minutes, stirring occasionally.
- Season with salt, lemon, and coriander if you have them.
Cook's notes
- Rinse the lentils until the water runs fairly clear to remove excess starch and any dust.
- Do not salt the lentils too early — it can slow the softening. Season once they are tender.
- Simmer rather than boil, and stir now and then so the lentils do not catch on the base.
- Add water or stock gradually and stop when the dal is the consistency of thick soup; it firms up as it sits.
- Finish with a squeeze of lemon or a small knob of butter to round the flavour.
What can go wrong
The dal is too thick
Stir in a splash of hot water or stock until it loosens, then adjust the seasoning.
It has a grainy texture
It needs a little longer. Red lentils should melt into the liquid; keep simmering and add more water if needed.
It tastes flat
Add salt, then lemon juice, then a fresh tempering of cumin and chilli in hot oil to wake it up.
Ways to change it
Coconut dal
Stir in coconut milk with the lentils for a richer, milder finish.
Greens in
Wilt a handful of spinach or chopped kale through at the end.
Tempered finish
Fry cumin seeds, dried chilli, and sliced garlic in oil until fragrant, then pour over the finished dal.
Substitutions
Red lentils
yellow split lentils, split peas
Fresh ginger
1/4 tsp ground ginger
Canned tomatoes
chopped fresh tomatoes, tomato passata
Storage and Reheating
- Refrigerate for up to 4 days.
- Freeze for up to 3 months.
- Thin with water or stock when reheating.
FAQ
Do red lentils need soaking?
No. A thorough rinse is all they need.
What should I serve with dal?
Rice, flatbread, roasted vegetables, or a simple cucumber salad are all good options.
Can I use brown or green lentils?
You can, but they hold their shape and take longer, so the texture will be more stew-like than creamy. Red lentils are what give this dal its softness.
Why do I rinse the lentils?
Rinsing removes dust and surface starch, which keeps the dal from turning gluey and helps it cook more evenly.