Lentil Dahl

  • difficulty


  • serves


  • cooks in

    30 to 45 mins

  • calories

    122 per serving


  • 3 tsp of organic butter or ghee
  • 1 onion chopped
  • 2 green chillies, seeded and chopped
  • 1 tsp chopped fresh ginger
  • 55g yellow or red lentils
  • 1 1/2 pints of clean water
  • 3 tbsp roasted garlic puree (paste) or 4 cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 200g tomatoes, peeled and diced
  • A little lemon juice & fresh coriander leaves
  • Celtic sea salt and black pepper

Cooking Directions

  1. Melt the butter or ghee in a pan, add onion, chillies and ginger and cook for 10mins until golden.
  2. Stir in the lentils and water, bring to boil, reduce heat and part cover. Simmer, stirring occasionally for 50-60mins until it has a very thick, soup-like consistency.

  3. Stir in the roast garlic puree or crushed garlic, cumin and ground coriander. Season with salt and pepper and cook for a further 10-15 mins uncovered, stirring frequently.

  4. Stir in the tomatoes, adjusting the seasoning and adding lemon juice to taste. Freeze/refrigerate leftovers.