Dal with rice
A simple, comforting dal served with fluffy rice, perfect for a family dinner.
Allergens: contains cereals containing gluten. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 85g carbs · 6g sugars · 14g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Tesco | Sainsbury's |
|---|---|---|---|
| Red lentilspack 500g · use 200g | £2.00£0.40 per 100g | £2.10£0.42 per 100g | £2.10£0.42 per 100g |
| Long Grain Riceuse 300g | 2 × £0.69250g · £0.28 per 100g | £1.25500g · £0.25 per 100g | £1.301kg · £0.13 per 100g |
| Onionpack 1kg · use 150g | £0.98£0.10 per 100g | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Carrotsuse 150g | £0.791.5kg · £0.05 per 100g | £0.55500g · £0.11 per 100g | £0.44500g |
| Chopped tomatoespack 400g · use 200g | £0.47£0.12 per 100g | £0.47£0.12 per 100g | £0.45 |
| Basket total (full packs) | £5.62 | £5.32 | £5.24 |
| Cost of what this recipe uses | £2.10 | £2.15 | £1.74 |
| Per serving | £0.53 | £0.54 | £0.43 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prepare the ingredients by weighing 200g red lentils and rinsing them thoroughly under cold water until the water runs clear. Finely dice the 150g onion and peel and dice the 150g carrots into 5mm cubes to ensure they cook evenly.
- Heat 1 tbsp vegetable oil in a large saucepan over medium heat. Add the diced onion and carrots, sautéing for 5-7 minutes until the onions are translucent and starting to turn soft golden brown.
- Add the 200g chopped tomatoes to the saucepan, stirring well to cook for another 3 minutes. Stir in 1 tsp ground turmeric and 1 tsp ground cumin to release the aromas.
- Pour the rinsed red lentils and 600ml water into the saucepan. Bring to a gentle boil over medium heat, then turn heat down to low. Cover with a lid and simmer for 15-20 minutes until the lentils are soft and have absorbed most of the liquid.
- While the dal simmers, rinse 300g long grain rice in cold water. Combine with 450ml of water and a pinch of salt in a separate saucepan. Bring to a boil on high heat, then turn to the lowest setting. Cover and cook for 12 minutes.
- Once the rice is tender and the water is fully absorbed, remove from the heat and let sit covered for 5 minutes. Season the dal with plenty of salt and pepper to taste, tasting to ensure it is fragrant and savoury.
- Fluff the rice gently with a fork to separate the grains. Serve out generous portions of the rice in bowls topped with the thick red lentil dal, garnished with fresh coriander if desired.
Tips
- To batch-cook, cool the dal and rice quickly, portion into airtight containers, and freeze immediately to last up to 3 months.
- To safely reheat leftovers, add a splash of water and heat in the microwave or on hob until steaming hot throughout; only rehe once.
- For a cheaper version, substitute the carrots for frozen peas or use extra onion to add bulk and sweetness without extra cost.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Red lentils · about 300g left
Dried: keep sealed in the cupboard for months. Opened tins: move to a covered container in the fridge, use within 2 days, or freeze. Use it in: Lentil and vegetable soup, One-Pot Creamy Tomato & Lentil Pasta, Creamy Lentil & Spinach. - Long Grain Rice · about 700g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, One-pot chicken and rice. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 350g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Chopped tomatoes · about 200g left
Once opened, move the rest into a covered container in the fridge and use within 2 days, or freeze it. Use it in: Chilli con carne, Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).