Our Recipes

  • Lunch
  • Main Meal
  • Dinner

Easy peasy red lentil dahl

  • 5 mins
  • 50 mins
  • Serves 2-3
  • Entertaining
  • Gluten Free
  • Nut Free
  • Oil Free
  • Refined Sugar Free
  • Soy Free
  • Stew
  • Super Easy

This recipe is a staple in our household. It’s quick, easy to make, inexpensive and packed full of nutritious ingredients

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Ingredients

  • 1 cup hulled barley*
  • 6 cups water
  • 1 ½ cups red lentils
  • 1 medium brown onion, diced
  • 2 cloves garlic, minced 
  • x 400g can diced tomatoes
  • ½ tsp paprika
  • ½ tsp ground coriander
  • ½ tsp ground ginger
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • Pinch ground pepper
  • 2 cups broccoli, kale, spinach or cauliflower

Directions

  1. In a saucepan over medium high heat, combine barley and 3 cups water. Bring to the boil, then reduce heat. Cover and simmer for about 50 minutes or until barley is tender and liquid is absorbed. Rinse and drain.
  2. As barley cooks, rinse lentils thoroughly under running water, then place in a saucepan along with 3 cups of water. Bring to the boil and then turn the heat down to a simmer, allowing the lentils to cook for 15-20 minutes. When the lentils have cooked, let sit for 5 minutes then drain off any excess water in the saucepan.
  3. While the lentils are cooking, saute the onion and garlic in some water in a large frypan.
  4. Once soft, add spices and stir. You may need to keep adding small amounts of water to the frypan to prevent the mixture from sticking.
  5. Add the can of diced tomatoes to the spiced onion and garlic mixture and stir. Cook for 5 minutes.
  6. Add the cooked lentils to the fry pan and mix through.
  7. Serve dahl with barley and a side of vegetables, such as steamed kale, broccoli, spinach or cauliflower.

Chef's Tips

  • *Use brown rice or quinoa instead (adjust cooking times)
  • Pair the dahl with barley, freekeh, rice or quinoa and cooked greens for a perfectly balanced healthy meal. 
Emily Levy APD
Emily Levy APD