Curried Red Lentil Dahl

If you’ve never tried to make Indian food, this week is the perfect time to give it a go. Dawali, the Hindu festival of lights, falls in October and many Indian food staples are on sale at No Frills this week. Dahl is a traditional Indian dish and there are as many recipes for it as there are for Chili in North American cooking. The recipe I am sharing with you today is a simple one, using the more simple ingredients. There are many add-ins, such as tomatoes and coconut milk, so if you like this recipe, I encourage you to try a few different ones.

A quick word about some of the sale items; the traditional  “go-withs” are basmati rice and Naan bread. An 8lb bag of basmati rice is on sale for $6.97. This is an incredible deal for this delicious variety. It’s my very favorite!

When I tried Naan bread for the first time, I was hooked. It’s so chewy and  flavourful and it is the perfect thing to scoop up bites of the Dahl with.  $1.77 for a package of Naan is also a great deal!

Although canned lentils are on sale for .77, this recipe calls for dried lentils and  you can pick up a 4lb bag for $3.97.

No name broth is on sale for .97 cents.  I like to use vegetable  broth, but you may use chicken broth if you like.

Here’s how to make it!


1 Tbsp. oil

1 large onion, diced

1 tsp. garlic, minced

1 large bay leaf

1 tsp chili powder

2  tsp curry powder

2 tsp tumeric

2 tsp mustard seeds

2 tsp ground cumin

1 cup red lentils, rinsed

2 cups vegetable broth

Salt and pepper


Heat oil in large pot or dutch oven. Cook onion until soft and turning clear. Add garlic and cook 30 seconds more.

Add bay leaf and spices and cook, stirring continously  for 1-2 minutes longer.

Add lentils and broth, bring to a boil then reduce to a gentle simmer. cover while simmering so that the liquid does not evaporate too quickly.

Cook until lentils are tender, about 30 minutes. Serve with rice and/or Naan bread.


That’s it! This meal is so easy and is ready in about 20 minutes.  It is high in protein and a good source of vitamins.  The spices listed are not written in stone, so feel free to leave some out. I do suggest using, at least, the chili powder, curry powder and tumeric. Although the recipe doesn’t call for pepper, I always add a bit, as this helps boost the health benefits of the tumeric.

Serves 3-4

recipe adapted from




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