Slow-Cooked Black Lentil Dal with Cashew Cream

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A comforting dal made with black lentils and a creamy cashew sauce, slow-simmered to develop deep flavor. This vegetarian recipe, ready in about 75 minutes, pairs black lentils, onion, tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup black lentils
• 1 medium onion
• 2 medium tomato
• 3 cloves garlic
• 1 inch ginger
• 1/4 cup cashews
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1 tsp salt
• 1 tbsp vegetable oil
• 3 cups water
• 1/4 cup heavy cream
• 2 tbsp fresh cilantro

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup black lentils under cold water. In a large pot, heat 1 tbsp vegetable oil over medium heat. Add 1 medium chopped onion and cook until golden, about 5 minutes.
2. Step 2: Add 3 minced garlic cloves, 1 inch minced ginger, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp turmeric. Cook for 1 minute until fragrant.
3. Step 3: Stir in 2 medium pureed tomatoes and 1 tsp salt. Cook for 3 minutes until the tomatoes break down.
4. Step 4: Add 1 cup rinsed black lentils, 3 cups water, and 1/4 cup soaked and blended cashew paste. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally, until lentils are tender.
5. Step 5: Stir in 1/4 cup heavy cream and cook for 5 more minutes. Stir in 2 tbsp chopped fresh cilantro. Serve hot with rice.