Weeknight red lentil dal

Let’s make it.

1. Start the aromatics

   Heat oil in a saucepan. Cook onion over medium-low heat for 7 minutes until softened. Add garlic and ginger for 30 seconds.

2. Add spices and lentils

   Stir in cumin and turmeric for 20 seconds, then add tomatoes, rinsed lentils, and water. Bring to a gentle simmer.

3. Cook until soft

   Simmer partially covered for 20–25 minutes, stirring often toward the end. Add water if the lentils catch on the bottom. They should collapse into a thick, spoonable texture.

4. Season at the end

   Stir in salt and lemon juice. Taste and adjust. Rest a few minutes; lentils thicken as they cool. Serve with rice and vegetables.

Make it your own

Add spinach in the final 2 minutes. This method is not interchangeable with whole green lentils, which take longer.

Refrigerate perishable leftovers promptly. Read our food storage guide.