Lentil Barley Dal Recipe

Name: Lentil Barley Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound bag of lentils, washed and picked over; 7 cups water; 1 tablespoon coconut oil; 1 large yellow onion, diced; 1 red pepper, diced; 5-6 garlic cloves, finely chopped; 2 inch piece of ginger, finely chopped; 2 tablespoons curry powder, toasted in a small pan over low heat; 1 pinch yellow mustard seeds, toasted with curry powder in a small pan over low heat; 1/2 cup salsa (1 28oz. can tomatoes whizzed in blender with 1 bunch cilantro with salt to taste and juice of 1 lime); 1 can coconut milk; 1/3 cup pearled barley; 2-3 teaspoons salt; freshly ground black pepper

Servings: persons

1 pound bag of lentils, washed and picked over
7 cups water
1 tablespoon coconut oil
1 large yellow onion, diced
1 red pepper, diced
5-6 garlic cloves, finely chopped
2 inch piece of ginger, finely chopped
2 tablespoons curry powder, toasted in a small pan over low heat
1 pinch yellow mustard seeds, toasted with curry powder in a small pan over low heat
1/2 cup salsa (1 28oz. can tomatoes whizzed in blender with 1 bunch cilantro with salt to taste and juice of 1 lime)
1 can coconut milk
1/3 cup pearled barley
2-3 teaspoons salt
freshly ground black pepper

1
In a large pot combine the lentils and water and bring to a boil. Turn heat to low, cover, and cook for about 30 minutes. In a dry frying pan over low heat, toast the curry powder and mustard seeds until fragrant. Remove from heat and transfer to a small bowl.
2
In the frying pan that the spices were toasted in, melt the coconut oil over medium-high heat and saute the onions, garlic, and ginger until onions are translucent. Add the red pepper and cook for about another 10 minutes. Add the curry powder and mustard seeds to the vegetables and cook for a few minutes. Add in the salsa and coconut milk and bring to a boil. Lower the heat and simmer while the lentils are cooking.
3
Add the vegetables and coconut milk mixture to the lentils. Pour in the pearled barley and bring to a boil again. Add the salt and pepper. Knock the heat back to low and cook for about 20 minutes.
4
If adding spinach/greens/herbs add them before serving.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound bag of lentils, washed and picked over, 7 cups water, 1 tablespoon coconut oil, 1 large yellow onion, diced, and more.

Yes, Lentil Barley Dal falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil Barley Dal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions