Red Lentil Dhal

Red Lentil Dhal

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Course Main Course
Cuisine curry, Indian, vegetarian
Servings 4


  • 1 tbsp coconut oil or ghee
  • 2 onions chopped
  • 4 garlic cloves chopped
  • 1 cm fresh ginger chopped
  • 1 tsp turmeric powder
  • 1 tsp coriander seed
  • 1 tsp cumin seed
  • 1 tsp paprika powder
  • 2 tsp curry powder
  • 300 g red lentils
  • 800 ml vegetable stock
  • 240 ml coconut milk
  • 2 tbsp. tomatoes puree
  • salt and pepper to taste
  • 1 lime juice


  • In a saucepan, warm the coconut oil and add the onion, garlic, ginger and cook for 2 minutes or so until just coloured. Add the turmeric, coriander, cumin, paprika, curry powder and stir to combine.
  • Next, add the lentils, the stock, coconut milk, tomato puree. Stir to combine and bring to the boil. Reduce the heat, cover with a lid and cook simmering for 15-20 minutes until the lentils are tender but not turned to mush. Remove from the heat, add some lime juice and check the seasoning.
  • Serve immediately with you’re a dollop of yogurt, some chapatis, roti or some rice.
Keyword curry, indian, vegetarian