Red Lentil & Wheatberry Dal
Prep time
Cook time
Total time
A thick Indian stew of red lentils, wheatberries, onions and spices.
Serves: 6
  • 3 tablespoons olive oil
  • 1 yellow onion, thinly sliced
  • 2 cubanelle or bell peppers, thinly sliced
  • 3 cloves garlic, finely minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • pinch crushed red pepper flakes
  • pinch ground cinnamon
  • 1 cup wheatberries
  • 5 cups of water, divided (3 cups + 2 cups)
  • 1 pound red lentils
  • 2 tablespoons agave or honey
  • bunch of cilantro leaves
  1. Heat your olive oil in a large, heavy bottomed pot over medium-high heat. Add in your sliced onion and peppers, and cook until softened and lightly browned, about 8 minutes, stirring often. Reduce the heat to medium, then add in the minced garlic and stir until fragrant, about one minute. Add in your cumin, ginger, salt, black pepper, cayenne pepper, pepper flakes and cinnamon and stir to combine.
  2. Add in your wheatberries, then add 3 cups of water. Turn the heat up to medium-high, bring the wheatberries to a boil, then reduce the heat to medium and simmer for 10 minutes. Add in the lentils and an additional 2 cups of water, bring the lentil mixture to a boil, then reduce the heat, cover and simmer for 25 minutes.
  3. Taste and adjust seasoning as needed. If the lentils are still a bit chewy, cook for an additional 10 minutes or so, adding more water if needed. Stir in the honey or agave. Serve with a drizzle of olive oil, fresh cilantro leaves and a sprinkle of salt.
Recipe by The Crepes of Wrath at