Red Lentil Dahl

When you need something that’s nutritious, delicious and easy to digest

(serves 4)


2 tbsp oil

1 small or medium onion finely chopped

2 garlic cloves

thumb size piece of ginger, grated

½ tsp turmeric powder

1 chilli, finely chopped or tsp of dried chilli flakes

200g chopped tomatoes or tbsp tomato puree

180g washed red lentils

1 litre water

salt to taste

½ tsp garam masala

sprinkle of dried fenugreek leaves

1tbsp chopped coriander


use 1 tbsp of good quality curry paste instead of the the tarkha


Put the lentils, turmeric and salt and water in a saucepan, boil then simmer on a low heat. Start cooking the tharka if using- brown the onions in a frying pan, add the garlic, ginger and chillies. Cook for about 5 minutes then turn off the heat.

Check the lentils -they are done with they have almost completely broken down. Add the tarkha or the curry paste, and the fenugreek leaves, coriander and garam masala. Check the seasoning add more salt if necessary.

Serve with rice and steamed veg.

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