Easy Red Lentil Spicy Dhal

V | VEG | P | LF | GF | SF | DF

How It's done:


300g red lentils, dry weight, rinsed
780 ml vegetable broth
1-2 tbsp coconut oil
2 onions, peeled and chopped
4 garlic cloves, peeled and minced
1 cup coconut milk
1 cup diced tomatoes (canned tomatoes are fine)
1 tsp garam masala (or curry powder)
2 tsp minced ginger
1 tsp red paprika
1 tsp coriander
1 tsp turmeric
1 tsp cumin
Salt and pepper to taste
2 tbsp lemon juice (add more if desired)


On the stovetop, add the oil to a saucepan and add onions, cooking for 2-3 minutes or until fragrant. Add ginger and garlic and cook for another minute before adding all the spices. Stir to combine. Add the lentils and vegetable broth, and bring to a simmer. Cover and cook on low heat for approx 10-20 minutes, or until the lentils are par-cooked and most of the liquid has been absorbed. Add the coconut milk and tomatoes and simmer with the lid off for a further 10 minutes, or until the lentils are tender, (if the sauce is too thick at this stage, add a splash of water, until the desired consistency is reached). Season with salt, pepper, and lime juice to serve.

Cooking Time

30 mins