This Lentils and Split Peas Dhal (Trini Lentil Dhal) brings together two pantry staples for a warming, protein-rich stew that tastes like home. I still recall lining up in my grandmotherโs kitchen with bowl in hand, waiting for my first servingโa memory that inspired this version. Here, yellow split peas meet lentils in an easy, flavorful dhal that simmers for depth but still comes together with minimal effort.
Seasoned with garlic, turmeric, and black pepper, then finished with aromatic garlic-infused oil, this dhal is warming and satisfying. It’s vegan, vegetarian-friendly, gluten-free (with the right stock), and perfect with rice, roti, or even on its own as a soup. For more convenience, portion and freeze the leftovers; youโll thank me later.
Ingredient Guide
- Yellow Split Peas: Break down into a creamy base while still providing texture.
- Lentils: Boost the protein and add depthโno need to soak.
- Garlic: Divided between the pot mix and finishing oil for layered flavor.
- Turmeric: Adds color and anti-inflammatory benefits, with mild earthiness.
- Onion: Only a small slice, enough to enhance the brothโs savory base.
- Hot Pepper (Habanero or Scotch Bonnet): Optionalโyou control the heat.
- Water: The primary cooking liquidโadjust for desired thickness.
- Vegetable Oil (or olive oil): Adds richness in the tempering step.
- Salt & Black Pepper: For seasoningโstart light and adjust after cooking.
Shopping Made Easy
- Yellow split peas and lentils are widely available in most grocery aisles.
- Fresh garlic and turmeric will enhance flavor, but powdered turmeric works too.
- Use vegetable stock instead of water if you prefer more depthโjust check for gluten.
- Include hot pepper for Caribbean spice or omit for mild flavor.
Cooking Notes from the Kitchen
- Skim floating particles during simmering for a clean broth.
- A wire whisk or swizzle stick helps break down peas without over-blending.
- For a froth-free finish, avoid using high-speed immersion blenders.
- Temper garlic in hot oil at the end to add aroma and caramelized flavor.
- Freeze dhal in portions for a quick, comforting mealโthaw gently before reheating.
Do I have to soak the peas and lentils?
No. They cook thoroughly in the 80-minute simmer, or about 15 minutes in a pressure cooker.
How thick should my dhal be?
It should be thick and soup-like. Add water if it becomes overly thick, or simmer uncovered to reduce excess liquid.
How spicy is this dhal?
Itโs mild by defaultโadd extra hot pepper or seeds if you want more kick.
Can I make this dish gluten-free?
Yes. Just ensure any stock you use is certified gluten-free.
What can I serve with dhal?
Great with rice, roti, curry dishes, or even with salted fish or choka for a full Caribbean meal.

Lentils and Split Peas Dhal (Trini Lentil Dhal)
Description
A comforting Caribbean dhal made with yellow split peas, lentils, garlic, turmeric, and a fragrant garlic oil finish, perfect with rice or roti.
Ingredients
Instructions
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Rinse split peas and lentils thoroughly; drain.
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Bring 8 cups water to boil in large pot. Add lentils, split peas, onion, 2 diced garlic cloves, turmeric, salt, black pepper, and hot pepper (if using).
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Reduce to a gentle simmer with lid slightly ajar. Cook about 80 minutes (or 15 minutes in pressure cooker), stirring occasionally and skimming any foam.
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Once peas are soft but still holding shape, whisk gently to break down some into a thick stew.
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In a small frying pan, heat oil. Add remaining 2 garlic slices and fry until edges darken.
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Carefully pour hot garlic oil into dhal over the garlic. Stir and taste. Adjust salt as needed.
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Serve hot with rice, roti, or as a bowl of soup.