Red Lentil Dal
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Red Lentil Dal Recipe
Updated November 2026
Chef’s Tips:
* Dal is a hearty and nourishing dish. For some tang, serve with lime wedges.
* If you want extra veggies, add carrots and celery along with the lentils.
* For creaminess, add some Farm Boy™ Organic Coconut Milk.
* Make a double batch and freeze half for later use.
Ingredients
- 1 cup Farm Boy™ Red Lentils rinsed
- 1 pack (900 mL) Farm Boy™ Organic Low Sodium Vegetable Broth
- 1 Tbsp Farm Boy™ Virgin Cold Pressed Sunflower Oil or butter
- 1 ½ cups diced onion
- 3 garlic cloves minced
- 1 Tbsp minced ginger
- 2 long green hot chilies minced (seeded if you want less heat), plus more for garnish
- ½ Tbsp Farm Boy™ Organic Mild Curry Powder
- 1 tsp black mustard seeds optional
- ½ tsp Farm Boy™ Organic Ground Coriander
- ¼ tsp Farm Boy™ Organic Ground Cumin
- ½ tsp salt or to taste
- 1 ½ cups chopped Roma tomatoes
- cilantro leaves for garnish
- cooked basmati rice for serving
- Farm Boy™ Whole Wheat Naan for serving
Directions
- In a large saucepan, place Farm Boy™ Red Lentils and Farm Boy™ Organic Low Sodium Vegetable Broth. Bring to a boil, then turn down to simmer. Remove any foam that rises to the top as it simmers. Cook, partially covered, until lentils are tender, about 15-18 minutes.
- While lentils cook, heat Farm Boy™ Virgin Cold Pressed Sunflower Oil in a large skillet over medium-high heat. Add onion, garlic, ginger, and chilis and cook, stirring often, until softened, about 5 minutes.
- Add Farm Boy™ Organic Mild Curry Powder, mustard seeds (if using), Farm Boy™ Organic Ground Coriander, Farm Boy™ Organic Ground Cumin, and salt. Cook for 1 minute, then add Roma tomatoes. Cook for 7-10 minutes, until tomatoes break down and become saucy.
- Add tomato spice mixture to cooked lentils and mix in. Simmer for 5 minutes.
- Garnish with cilantro leaves and sliced chilies. Serve with basmati rice and Farm Boy™ Whole Wheat Naan.
