This was a post-Thanksgiving meal for us. I actually made it in the Instant Pot. I had no onions or garlic left, but did have a left-over cup of pumpkin puree, which I added in to the dal with the roasted little tomatoes and red peppers.
For other lentil bowls and other assorted lentil recipes, just type Lentil into the search bar associated with this blog. Lentils are such a wonderful addition to any diet. Lentils contain protein, fiber, iron, folate, magnesium, potassium, zinc, copper, phosphorus, manganese, thiamine (B1), niacin (B3), vitamin B6, and small amounts of calcium and vitamin K.
Mild Red Lentil Dal with Roasted Tomatoes & Bell Pepper 🌿
Serves: 2–3
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
For the roasted vegetables:
- 1 cup (150 g) cherry or grape tomatoes, halved
- 1 small red bell pepper, diced (about ¾ cup / 100 g)
- 1 tsp olive oil or coconut oil
- Pinch of salt
For the dal:
- 1 cup (200 g) red lentils, rinsed
- 3 cups (720 ml) water (plus more as needed)
- 1 cup pumpkin puree (optional- leftover from pumpkin recipe)
- ½ tsp onion powder
- ½ tsp garlic powder½ tsp turmeric
- ½ tsp ground cumin
- ¼ tsp ground coriander (optional, if you have it)
- ½–¾ tsp salt (to taste)
- 1 tbsp lemon or lime juice (optional but brightens flavor)
- Fresh cilantro or parsley for garnish (optional)
Instructions
Roast the vegetables:
1. Preheat oven to 400°F (200°C).
2. Toss halved tomatoes and diced bell pepper with oil and a pinch of salt.
3. Spread on a parchment-lined baking sheet and roast for 20–25 minutes, until the edges are slightly charred and the tomatoes are soft and caramelized.
Cook the lentils.
4. In a medium saucepan, bring lentils and water to a boil.
5. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until lentils are soft and starting to break down. Add a splash of water if it gets too thick.
Season the dal:
6. Stir in onion powder, garlic powder, turmeric, cumin, coriander (if using), and salt.
7, Simmer for another 5 minutes to blend the flavors.
Combine and finish:
8. Stir the pumpkin puree, roasted tomatoes and bell pepper into the cooked dal.
9. Adjust salt and thickness to taste (add more water for a soupier texture).
10. Finish with lemon or lime juice if desired.
Serve:
11. Spoon into bowls and garnish with herbs if you have any.
12. Serve with cooked rice, quinoa, or flatbread.
Tips
- For extra richness, stir in a teaspoon of coconut oil or vegan butter at the end.
- To make it creamier, blend half the dal before adding the roasted vegetables.
- Leftovers thicken as they sit—just thin with a little water when reheating.
- Don't forget: you can look up other LENTIL recipes on this blog using the search bar and typing LENTIL. (Same idea for other recipes with an ingredient you want to use).
🥤 Article and photos © 2026 Cynthia Zirkwitz | Organic Granny
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Nourishing life with integrity, simplicity, and compassion at Organic Granny.
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