Slow-Cooked Black Lentil Dal with Cashew Cream
A comforting dal made with black lentils and a creamy cashew sauce, slow-simmered to develop deep flavor. This vegetarian-inspired vegetarian (vegetarian) ready in about 75 minutes pairs black lentils, medium onion, medium 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
Instructions
- 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.
- 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.
- Step 3: Stir in 2 medium pureed tomatoes and 1 tsp salt. Cook for 3 minutes until the tomatoes break down.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Black Lentil Dal with Cashew Cream take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Black Lentil Dal with Cashew Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black lentils from drying out.
Can I substitute ingredients in Slow-Cooked Black Lentil Dal with Cashew Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Black Lentil Dal with Cashew Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Cooked Black Lentil Dal with Cashew Cream vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
