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Category: Lunch Dinner


250g red lentils, soaked and rinsed
1 onion, peeled, chunky diced
1 red onion, peeled, diced
2 tblsp rapeseed oil
4 cloves garlic, finely chopped
1 red chilli finely chopped (alter amount according to your heat tolerance)
2 inches ginger, grated and blitzed with skin
4 desertspoons garam masala or curry powder
1 tin chopped tomatoes
400ml low-fat coconut milk or 15g creamed coconut (use 15g dissolved in 200ml water
600 ml low-salt vegetable stock
Juice of 1 lime
Coriander, finely chopped

Dahl Directions

  1. 1. Soak the lentils in water.
    2. Heat the oil in a large casserole dish or saucepan on medium and sweat the onions, garlic,
    chilli and ginger together.
    3. Next, add the garam masala or curry powder and fry for a couple of minutes.
    4. Add the tin of tomatoes and coconut milk and simmer for about 5 to 10 minutes, stirring
    5. Rinse the red lentils well and add to the pot. Simmer, adding the stock (or water) bit by bit as
    it is absorbed. Stir occasionally to prevent it from sticking.
    6. Cook on a medium heat for about 15 to 20 minutes.
    7. Stir in the lime juice, sprinkle with fresh coriander and serve immediately with rice, pitta
    bread or it is nice with potatoes


Serves 4

Nutrition facts

Serving size 333 vegetarian

Per Serving

Kcal: 84 kcal
Kjoule: 348 Kjoule
Fibers (g): 1.5g
Sodium (mg): 0.1mg
Carbs: 9.2g
Sugar (g): 2g
Fat: 3.2g
Saturated fat (g): 1.4g
Proteins: 3.8g

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