Red Lentil Dahl

  Prep Time: 15mins
  Cook Time: 40mins
  Serves: 6


  • 1 tsp olive oil or coconut oil
  • 1 onion, diced
  • 3 garlic cloves, finely chopped
  • 1 tbsp fresh ginger, peeled and grated
  • ½ finely chopped red chilli (or 1/2 tsp dried chilli flakes)
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp mustard seeds
  • 2 tsp ground turmeric
  • 1 tsp garam masala
  • 1 cup (200g) dried red lentils, uncooked (rinsed and drained)
  • 1 can (400ml) chopped tomatoes
  • 1 can (400ml) coconut milk
  • 2 cups (500ml) vegetable broth/stock
  • Salt and pepper
  • Juice of half a lemon
  • 2 handfuls fresh spinach, washed


Step 1

Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.

Step 2

Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.

Step 3

Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 35-40 minutes until reduced and thick.

Step 4

Taste and add more chilli if desired. Stir in the lemon juice and spinach until it wilts.

Step 5

Serve warm with rice, naan bread and/or poppadoms.