Savor the Spice: A Culinary Journey with Red Lentil Dal

Ready to embark on a mouthwatering adventure? While we might not be hopping on a plane to far-off lands anytime soon, there’s no reason we can’t take a flavorful detour straight to India—from the comfort of our own kitchen. So, let’s tie on those apron strings and dive into a classic dish that’s both comforting and nourishing: Red Lentil Dal.

But… what is it?

If you’ve ever wondered what “dal” is, it’s simply the Indian term for dried, split pulses like lentils, peas, and beans that don’t require any pre-soaking. And while dal is an Indian staple, it’s hardly confined to just one region. From the hearty Middle Eastern mujadara to the rich Ethiopian misir wat, dal has earned its place in kitchens all over the world. This humble dish isn’t just for vegetarians or vegans—it’s a universal favorite embraced by all types of eaters. Dal’s versatility shines through in the way it transcends cultural boundaries, serving as a nourishing option for every diet and addressing food security challenges along the way.

So, what makes this dish so irresistible? It’s a one-pot wonder that transforms basic ingredients—a cup of lentils, a handful of spices, and some aromatic vegetables—into a rich, velvety stew that’s as comforting as a cozy blanket. With curry, garlic, and ginger swirling together, this stew delivers both warmth and depth in every bite. It’s like a big hug for your taste buds.

Here’s the magic in the simplicity: Red Lentil Dal is a dish you can adapt and experiment with, making it your own.

Can’t find red lentils? No worries—any color lentil will work.

Never cooked with fresh ginger? Give it a try; just a small knob goes a long way, and it’s one of those ingredients that elevates the flavor far beyond its cost.

Plus, this recipe is mild, but if you’re craving a little heat, toss in a jalapeño for that spicy kick.

Ready to give it a go?

Easy Red Lentil Dal

Yield: 4 servings | Total time: 45 minutes

What You’ll Need:

• 1 tablespoon olive oil
• 1 ½ cups onion, chopped
• 4 to 6 cloves garlic, minced
• 1 heaping tablespoon fresh ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 3 cups water or vegetable stock
• 1 ½ cups red lentils
• ½ teaspoon salt
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• Fresh cilantro and cooked rice – for serving

Optional Add-Ins:

• 1 teaspoon jalapeño pepper, minced (or to taste)
• 1 (10 ounce) box frozen spinach, thawed and drained
• 2 cups cauliflower, chopped
• 1 cup carrot, diced

Here’s How:

1. Prep the Base: In a medium-sized pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Then, stir in the garlic and ginger, adding a splash of extra oil if needed. Let everything cook for 1 minute, stirring occasionally.
2. Spice It Up: Sprinkle in the curry powder and cumin, stirring to coat the onions and spices. Let it cook for another 1-2 minutes until your kitchen smells like a spice market. The aroma is going to be incredible.
3. Simmer & Stir: Add about 1 cup of water or stock to the pot, scraping up any bits stuck to the bottom. Then, pour in the remaining water or stock, followed by the lentils and any optional vegetables you’re using. Stir it all together and bring to a boil. Once boiling, reduce the heat to low and cover the pot, letting it simmer for 30 minutes. Stir occasionally to keep things from sticking to the bottom.
4. Finishing Touches: After 30 minutes, add the diced tomatoes and salt, then stir to combine. Let it heat through.
5. Serve & Enjoy: Ladle the dal into bowls and serve over rice, garnished with a sprinkle of fresh cilantro. You’ve just created a bowl of pure comfort.
6. Storage Tip: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 4 months. (If you’re lucky enough to have leftovers!)

You will also love – Easy DIY Crockpot Greek Yogurt and 10-Minute Chili.