Simple Suppers: Red Lentil Dal

There’s something so comforting about a bowl of dal. Warm, nourishing and gently spiced, it’s one of those recipes that delivers maximum flavour with minimum effort — the perfect weeknight meal when you want something simple but satisfying.

At the Yarrow family table, this red lentil dal has become a bit of a staple. It’s wholesome, budget-friendly, naturally vegetarian and freezes beautifully, ideal for busy weeks or anyone wanting to eat a little lighter as we move towards the festive season.

It’s also a great dish to make ahead. The flavours deepen overnight, so it tastes even better the next day (and it reheats perfectly for lunch).

Red Lentil Dal (Serves 2)

Ingredients

• 100g red split lentils

• 1 white onion

• 3 garlic cloves

• 1 large tomato

• 1 teaspoon ground turmeric

• 1 tablespoon medium curry powder

• 1.5 tablespoons ghee or butter

• 1.5 tablespoons nigella seeds

• Salt and pepper, to taste

Method

Step 1: Prep the vegetables Finely chop the onion and garlic, and roughly chop the tomato. Split the chopped onion and garlic into two equal portions — one for the dal, and one for the temper (the aromatic topping added at the end).

Step 2: Rinse the lentils Weigh out 100g of dried lentils, rinse thoroughly under cold running water, then set aside to drain.

Step 3: Cook the lentils Add the lentils to a deep-frying pan or medium saucepan. Cover with fresh water — about 2.5cm above the lentil line. Place over medium heat and bring to a simmer, skimming off any foam that rises to the top.

Step 4: Build flavour Add half the chopped garlic and onion, the chopped tomato, turmeric and curry powder. Stir well, then reduce to a gentle simmer.

Step 5: Cook slowly Once the dal starts to bubble, reduce the heat and simmer gently for about 10 minutes.

Step 6: Check consistency The lentils should be soft but still hold some texture, and the dal should have thickened slightly. If it feels thin, simmer a few minutes longer. Keep warm over a very low heat while you make the temper.

Step 7: Make the temper In a separate frying pan, melt the ghee or butter over medium heat. Add the nigella seeds and let them sizzle for 1 minute — just until fragrant (take care not to burn them).

Step 8: Add the aromatics Add the remaining chopped onion and garlic to the pan. Cook for 5–10 minutes, stirring often, until the garlic turns golden and the onions are soft and lightly caramelised. A pinch of salt will help break them down.

Step 9: Combine and serve Pour the temper over the dal, stir through, and season to taste with salt and pepper.

Serve hot with steamed rice or warm chapatis, and a spoonful of yoghurt or chutney on the side.

Richard’s Tip from the Yarrow Kitchen

Keep the heat low when cooking lentils. A gentle simmer helps them cook evenly and gives the dal that creamy, velvety texture without turning it to mush.

Why We Love It

This is everything a good home-cooked meal should be, simple, affordable, and nourishing. It’s packed with protein and fibre, naturally vegetarian-friendly, and made with everyday cupboard ingredients.

Dal also keeps brilliantly:

• Store in the fridge for up to 3 days.

• Freeze for up to 2 months (just thaw gently and add a splash of water when reheating).

  
  

A Yarrow Kitchen Favourite

At Yarrow Cookery School, we love recipes that bring comfort and calm to the kitchen. This red lentil dal is one of those dishes that reminds you that simple food, made well, is often the most rewarding.

If you’re looking for more ideas like this, join us for one of our seasonal cooking classes in East Lothian, all our courses are designed to be accessible, joyful and packed with flavour (and we always have a vegetarian-friendly option).

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