Tomato and lentil dahl

2 October, 2018
Serves 4

So simple and nutritious, great for mid-week dinners, or to feed a crowd for relaxed entertaining. Serve with brown rice and freshly steamed broccoli and cauliflower for a potent combination of ingredients that will keep your liver happy!

Tomato and lentil dahl


  • 2 Tablespoons
    Coconut oil
  • 2 Teaspoons
    Cumin seeds, ground or crushed
  • 2 Teaspoons
    Mustard seeds, ground or crushed
  • 1
    Onion, finely chopped
  • 3
    Cloves of garlic, crushed
  • 2
    Cm fresh ginger, peeled & finely chopped
  • 1
    Carrot, grated
  • 1 Teaspoon
    Garam masala
  • 2 Teaspoons
    Ground turmeric
  • 1/2 to 1 Teaspoon
    Chilli powder, to taste
  • 400 Millilitres
  • 400 Millilitres
    Coconut milk
  • 230 Grams
    Red lentils, rinsed and drained
  • 350 Grams
    Tomatoes, cut into small pieces (or use a 400g can)
  • Juice of 2 limes
  • 3
    Sprigs of fresh coriander, leaves only


  1. Heat the coconut oil in a large saucepan, over a medium heat. Add the ground or crushed cumin seeds and mustard seeds and cook for 1 minute, before adding the onion, garlic, ginger and grated carrot. Saute gently for 3 minutes, stirring regularly.

  2. Add the garam masala, ground turmeric and chilli powder and saute for another 3 minutes.

  3. Add the water, coconut milk, red lentils and tomatoes and simmer for 15 minutes over a medium to low heat.

  4. Add the lime juice and fresh coriander, before cooking for a final 3 minutes. Serve hot.


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