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06 Jan, 2024

Red & puy lentil dal with tomato & onion salad

There is nothing more soothing than a warm bowl of dal and as the seasons change, this is the perfect dish to move from summer to Autumn, with a nourishing mixed lentil dal served with a sharp tomato salad and mixed grains.


Serves 4.


For the dal

  • 150g red lentils
  • 100g puy lentils
  • 200ml coconut milk
  • 300ml Veg Stock
  • 1 tsp turmeric
  • 1 cardamon
  • ½ tsp Maldon Salt
  • ½ tsp cracked black pepper
  • 100g quinoa (red and white)
  • 100g brown rice

For the salad

  • 150g cherry tomatoes, halved
  • ½ small red onion, finely sliced
  • Juice of 1 lemon
  • Small bunch coriander, roughly chopped
  • Pinch Maldon Salt
  • Cracked black pepper


  1. Place the red lentils, puy lentils, coconut milk, veg stock, turmeric, cardamom pod, salt and pepper in a large saucepan. Bring to the boil and then simmer for 30 minutes until the red lentils have completely broken down and the puy lentils are soft. Keep an eye on it throughout and stir occasionally so that the lentils don’t stick on the bottom, you need to add a little more water towards the end if the puy lentils need more time to soften.
  2. Meanwhile, cook the quinoa and the rice according to the instructions on the packet.
  3. To make the salad, simply mix the tomatoes, onions, lemon juice, salt and pepper together and set aside until the dal is cooked.
  4. To serve, fill your bowl with a few serving spoons of the rice and quinoa then top with the dal. Add the salad and top with fresh coriander. Season with an extra sprinkle of maldon salt if desired.