Red Lentil Dahl Recipe
Red lentils cook quickly, without the need to soak them first, so they make a great base for a quick red lentil dahl. This is a creamy, lightly spicy dahl recipe, and it’s quite saucy – perfect for scooping up with torn up chapati or naan.
Servings: 4
Ingredients
Lentil Dahl
- 1 tablespoon oil or ghee
- 1 onion peeled and finely diced
- 1 red bell pepper deseeded and finely diced
- 3 garlic cloves peeled and minced
- 1 tablespoon ginger paste
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon chilli flakes
- ¼ teaspoon ground fenugreek
- 300 g (1 ½ cups) dried red lentils, rinsed
- 720 ml (3 cups) vegetable stock
- 200 ml (7oz) tin full-fat coconut milk
- ¼ teaspoon salt
- ¼ pepper
- 2 tablespoons lime juice juice from approx. one lime
- 2 tablespoons salted butter
To Serve:
- Natural yogurt
- Fresh coriander (cilantro)
- Chilli flakes
Instructions
- Heat the oil or ghee in a medium saucepan over a medium heat.1 tablespoon oil or ghee
- Add the onions and peppers and cook for 3 minutes, until slightly softened.1 onion, 1 red bell pepper
- Add the garlic, ginger, garam masala, turmeric, paprika, chilli flakes and fenugreek and stir together to coat the onion and peppers in the spices. Cook for one minute.3 garlic cloves, 1 tablespoon ginger paste, 1 tablespoon garam masala, 1 teaspoon turmeric, ½ teaspoon paprika, ½ teaspoon chilli flakes, ¼ teaspoon ground fenugreek
- Add the lentils, stock, coconut milk, salt and pepper.300 g (1 ½ cups) dried red lentils, rinsed, 720 ml (3 cups) vegetable stock, 200 ml (7oz) tin full-fat coconut milk, ¼ teaspoon salt, ¼ pepper
- Stir and bring to the boil, then simmer for 15 minutes, stirring often, until the lentils are soft and tender. Add a splash of water or stock if starts to look too dry.
- Turn off the heat, stir in the lime juice and butter.2 tablespoons lime juice, 2 tablespoons salted butter
- Swirl in a little natural yogurt, then serve topped with fresh coriander and chilli flakes.Natural yogurt, Fresh coriander (cilantro), Chilli flakes
Video
Notes
Tip: This dahl freezes well. Simply cool, then freeze in portions in sealed containers. Defrost in the refrigerator overnight, then reheat in a pan, or microwave until piping hot.
Nutrition
Calories: 510kcal | Carbohydrates: 56g | Protein: 22g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 722mg | Fiber: 26g | Sugar: 6g
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