Tomato and

lentil dahl

Simple and nutritious, great for mid-week dinners, or to feed a crowd for relaxed entertaining


About this Recipe

By: Amanda

Always a crowd pleaser, this freezes well and is easy to prepare ahead and reheat.  Serve with brown rice and freshly steamed broccoli and cauliflower for a potent combination of ingredients that will keep your liver happy!




Step by Step Instructions

  • 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 water
  • 400 millilitres coconut milk
  • 230 grams red lentils, rinsed & drained
  • 350 grams tomatoes, cut into small pieces (or use a 400g can)
  • Juice of 2 limes
  • 3 sprigs of fresh coriander, leaves only
Step 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. Sauté gently for 3 minutes, stirring regularly.

Step 2

Add the garam masala, turmeric and chilli powder and sauté for another 3 minutes.

Step 3

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

Step 4

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

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