Recipe: Red Lentil Dal

I just tried this Indian dish as my meal prep lunch for the week, and it is one of the most hearty and filling meal prep meals I’ve ever made. I served it over tumeric rice and added broccoli, peppers, cauliflower, and peas.


My tips and suggestions

  • Use a mix of whole and split lentils or all whole lentils. It will give the dish more texture.
  • Cilantro and scallions are perfect toppings.
  • Add your favorite frozen veggies, like broccoli, cauliflower, and peas, to make the meal more colorful and nutritious.


What you’ll need + recommendations

  • 3 cups red lentils
  • 6 cups water
  • One 28 ounce can diced tomatoes
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 Tablespoons fresh grated ginger
    • Using dried ginger also works. Try adding 1 tablespoon to start and add more to taste.
  • 1 Tablespoon turmeric
  • 3 green cardamom pods
    • I skipped this as I didn’t have any on hand.
  • 1 bay leaf
  • 2 teaspoons each: cumin seeds, mustard seeds, onion seeds (nigella), fenugreek seeds
    • You can easily skip this step of the recipe and just put dry powdered ingredients in the crock pot.
  • 1 teaspoon fennel seeds
    • Unnecessary unless you have them on hand.
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper


Get the recipe

You’ll find this delicious recipe and many more at Cafe Johnsonia.