Red lentils are naturally gluten free, which means this deeply spiced dal comes together without any substitutions or specialty flours — just honest pantry staples doing exactly what they're supposed to do. The base builds slowly and beautifully: onion softened in oil, then garlic and ginger, then a bloom of cumin, coriander, turmeric, and cayenne before the tomatoes go in and everything starts to meld. After a 20-to-25-minute simmer, the lentils dissolve into a thick, porridge-like pot of comfort that smells absolutely incredible. The real finishing move is the tarka — a quick sizzle of cumin seeds and smoked paprika in hot oil that gets poured straight over the dal right before serving, adding a smoky, aromatic punch you'll want on everything. A squeeze of lemon and a handful of fresh cilantro round it all out. This recipe serves four and works beautifully over rice or alongside whatever you've got going.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Red lentils are naturally gluten free, but they are often grown, milled or packed alongside wheat. Look for a package labeled gluten free or ideally certified gluten free.
Rinse the red lentils in a fine-mesh strainer under cold running water until the water runs clear, then drain well.
Heat 2 tbsp oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
