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Lentil dahl

Lentil dahl

Dahl is a simple supper that turns dried lentils into a flavourful bowl of goodness. You can play around with the spices that you have as well as adding in any veggies that need used up. Make the meal even heartier by adding some rice!
By Love Food Hate Waste
Serves 4
Prep/Cook time: 30-45 minutes
Lentil Dahl

Ingredients

400g red lentils
2 tsps turmeric
2 knobs unsalted butter (or vegan butter)
2 tsps cumin seeds
1 small onion, finely chopped
2-3 cloves garlic, finely sliced
2-3 tomatoes, chopped small
1 fresh green chilli
1 tsp garam masala
1 tsp ground coriander
1 tsp yoghurt (or vegan yoghurt)

Perfect portions

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Recipe

  1. Add the lentils to a pan and cover with enough cold water to cover them by about 2 inches. Bring to the boil, skimming off any scum that rises to the top, and then reduce to a simmer. Stir in the turmeric and a generous knob of butter (if vegan, just omit the butter). Cover and leave to cook gently.

  2. In a separate frying pan, dry-fry the cumin seeds over a medium heat until toasted and fragrant. Remove from the pan and leave them to the side. Melt a second knob of butter in the same frying pan (or use oil) and gently fry the chopped garlic, onion, chilli and tomatoes. Once everything is beginning to turn golden, mix in the toasted cumin seeds, the garam masala and ground coriander. Remove from the heat until the lentils are completely softened.

  3. Give the lentils a good stir, you want them to be thicker than soup but not as thick as mashed potato. Stir in your fried onion mix, season to taste and serve with a twirl of yoghurt and some coriander and a side of rice or naan bread.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator