Red Lentil Dahl

DF GF V (v = vegan)

A family staple, super easy, super delicious and nutritious.

1 med to lge onion  chopped and diced

2 cloves garlic – peeled, smooshed and chopped

2 Tsp Cumin Seeds                                                       2 Tsp Mustard Seeds

2 Tsp Turmeric powder                                                  1 Tsp Curry powder

1/4 to 1/2 Tsp chilli, fresh dried or powdered                 1 Bay Leaf

2 cups vegetable stock or water plus extra water as cooking

1 cup dried red lentils  (You can get these at supermarket, they’ll be with the dried soup mixes)


Saute onions & garlic in a little oil until tender, add spices and fry for a minute or so, add stock and lentils and simmer until cooked, about 25 minutes.  Add more water as needed so it doesn’t dry out too much, but not too much, you don’t want soup, you want nicely gluggy, kind of like porridge consistency.  Lentils should be very tender, if not completely mooshed.

To bulk the recipe up a bit, you can add cubed carrot at the same time as stock and lentils, and spinach or silverbeet toward the end of cooking.

Serve with rice, and your choices of veges and/or salad,  yoghurt, chutney and  or pickles.  Nice with fresh coriander sprinkled on top at the end too.  Very easy, very delicious.

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