This lentil dal is nutritious, colorful, and flavorful! The Indian spices with the black lentils, sumac, fresh parsley, tomatoes, glazed carrots, potatoes, and cashew cream lend an earthy, savory, and spicy-warm flavor. It is a hybrid Irish stew and Indian dal. Lentil dal is the perfect dish to warm you up on a chilly day or just for when you need something cozy. It has a long list of ingredients, but it's really not too complicated to make. Try it out for yourself!

Black Lentil Dal Stew With Carrots [Vegan, Gluten-Free]

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For the Dal:

  • 2 tablespoons olive oil
  • 1 cup dry black beluga lentils, rinsed in a strainer
  • 1 red or yellow cooking onion, chopped
  • 1 teaspoon garam masala powder
  • 1 teaspoon curry powder
  • 1 teaspoon sumac
  • 1 teaspoon grated or powdered ginger
  • 1 garlic bud, pressed
  • 1 jalapeño red pepper, seeds removed
  • 2-3 ripe tomatoes with peels, chopped (use canned if you can't find ripe tomatoes)
  • 3 to 4 cups vegetable stock, preferably homemade, but a good quality store-bought kind will do. Add more stock later, if need be.
  • 1 cup pure tomato purée (with nothing else added)
  • 4 tablespoons cashew cream (or another type of non-dairy cream)
  • 3 small to medium-size potatoes with skins, sliced in fine rounds
  • 2 handfuls of fresh parsley leaves, chopped

For the One-Skillet Glazed Carrots:

  • 10-12 mini carrots
  • some water to cover carrots + 1 tablespoon granulated sugar cane
  • 1 tablespoon cashew cream, or another non-dairy cream
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon granulated sugar cane


For the One-Skillet Glazed Carrots:

  1. Put the carrots in a skillet and add just enough water to cover the carrots (not more). Add 1 tablespoon granulated sugar cane and bring to a boil.
  2. Reduce heat to medium and let this boil gently with lid half on for 20 minutes or until carrots are tender.
  3. When tender, pour out some water but keep enough to cover the bottom of the skillet. To this, add the cashew cream, balsamic vinegar, and 1 teaspoon granulated sugar cane.
  4. Raise the heat to high and frequently turn and roll the carrots until the water is reduced and carrots are glazed.

For the Dal:

  1. In a big pot, heat up oil and lower the heat.
  2. Sauté onions for 8 minutes until soft and sweet.
  3. In small bowl, mix the garam masala, curry, sumac, ginger, and garlic.
  4. Add the spices to the onions and sauté for 2 minutes (add a little water if it sticks at bottom).
  5. Add the lentils, red pepper, and tomatoes and toss and stir.
  6. Add the veggie stock, tomato purée, and 4 tablespoons cashew cream.
  7. Add the sliced potatoes.
  8. Let this all simmer and mix from time to time with lid half on for 30 minutes or until lentils and potatoes are tender.
  9. Add freshly chopped parsley leaves and glazed carrots to the stew pot. For added flavor, don’t forget to pour a little water into the carrot glaze that is left in the bottom of the skillet to capture all of it and transfer this into the stew / Indian dal.
  10. Let stand for 5 minutes.
  11. Adjust veggie stock and serve. Store in covered container in fridge.


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