Red lentil dahl


  • 500g red lentils
  • 2 red onions
  • 3 cloves of garlic
  • 12 a thumb-size piece of ginger
  • 1 courgette
  • (optional) sweet potatoes
  • 4 medium ripe tomatoes
  • 3 tsp sea salt
  • 2 tsp ground cumin
  • pinch of cayenne pepper
  • 1 tsp ground turmeric
  • 3 tsp medium curry powder
  • 1 tsp freshly ground black pepper
  • 3 tbsp tamari
  • juice of 1 lime
  • small bunch of fresh coriander


  • pitta bread/flat bread
  • soy yoghurt
  • spring onions


Peel and finely slice the onions, garlic and ginger. Cut the courgette into bite-size pieces and roughly chop the tomatoes

Saute the onions, garlic and ginger in 4 tbsp of water in a large pan on a high heat for 5 minutes. Stir regularly, adding more water if they start to stick to the bottom of the pan. When the onions are soft, add the courgette, tomatoes, sweet potatoes and 1 tsp salt. Cover the pan and cook gently over a low heat for 5-10 minutes, stirring occasionally.

Add the lentils, spices, tamari, lime juice, the remaining salt and 2 litres of water, and bring to the boil. Reduce to a low heat and simmer for 25 minutes, or until you are happy with the texture of the dahl. Stir regularly, as lentils have a tendency to stick

Finely chop the coriander and sprinkle over the dahl. Serve with brown rice or toasted wholemeal pitta breads, cut into soldiers. Mango chutney is also a nice accompaniment.