Lentils and Split Peas Dhal (Trini Lentil Dhal)

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 grandmother’s kitchen with bowl in hand, waiting for my first serving—a 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; you’ll thank me later.

Ingredient Guide

• Yellow Split Peas: Break down into a creamy base while still providing texture.
• Lentils: Boost the protein and add depth—no 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 broth’s savory base.
• Hot Pepper (Habanero or Scotch Bonnet): Optional—you control the heat.
• Water: The primary cooking liquid—adjust for desired thickness.
• Vegetable Oil (or olive oil): Adds richness in the tempering step.
• Salt & Black Pepper: For seasoning—start 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 depth—just 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 meal—thaw 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?

It’s mild by default—add 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.