Red Lentil Dahl

Everyone loves this dish! The best served with sweet potato naan.


  • 4 cloves Garlic (smashed & diced)

  • 3 cm piece Ginger (grated)

  • 1/2 small Lemon (juiced)

Prepare spices in a small cup

  • 2 teaspoons Curry Powder

  • 1 teaspoon ground Turmeric

  • 1 teaspoon ground Cumin

  • 1 teaspoon sweet / smoked Paprika

  • 1 teaspoon Garam Masala

  • 1/2 teaspoon ground Coriander

  • Plenty of freshly cracked Salt & Pepper


  • 2 Cups Broth / Stock (Veg / Chicken / Beef all good)

  • 1 Cup Red Lentils (thoroughly washed)

  • 1 x 400g Crushed Tomatoes

  • 1 x 400g Coconut Milk


  1. Prepare all ingredients, including spices in small cup, and broth you are using.

  2. Pre-heat a medium to large stainless steel pot, add some coconut oil, and cook Garlic and Ginger for a minute – keep stirring.

  3. Add spices, stirring constantly for a minute – then add broth, scraping up any stuck on bits.

  4. Add Lentils & crushed Tomatoes, stir well, reduce the heat to low and cover with lid. Set timer for 20-25 minutes.

  5. Once lentils have softened, stir through coconut milk – taste and season if needed.

  6. Continue on low simmer without the lid for another 8 or so minutes, until it thickens. Stir occasionally to avoid burning on bottom.
    The dahl will thicken up a little more once it starts to cool after cooking, so don’t let it get too thick as it simmers.