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Red Lentil Dhal

A super tasty and simple recipe that is high in protein and fibre.

A good friend taught me this recipe on my first plant based Christmas and I'm forever grateful. I tend to make up a batch of 4-6 servings and freeze half so I always have a quick, healthy meal available.

Servings: 3-4

Prep: 5 mins

Cook: 25-30 mins


- 2 cloves of garlic (chopped)

- 1 heaped teaspoon of ginger puree or grated

- 1 teaspoon of rapeseed or olive oil

- 1/2 teaspoon of cumin seeds

- 1/2 teaspoon of coriander (ground)

- 1 teaspoon turmeric (ground)

- 2 cups of red split lentils

- 1 can of chopped tomatoes

- 1 pinch of black pepper

- 1 red chilli pepper (optional)

- 1 teaspoon of coriander (fresh, finely chopped)

- 1 cup of rice (brown or white)


1. Start by cooking by lentils and rice accordingly to packet instructions.

2. Whilst the lentils are cooking, drizzle the oil into a pan and put on a low-medium heat.

3. Add the chopped garlic to the pan and saute for 2-5 mins.

4. Mix the ginger puree in with the garlic and simmer for another 3-4 mins.

5. Pour the chopped tomatoes into the pan, along with the cumin seeds, turmeric and coriander and stir well.

6. After 5 mins add one whole chilli (optional) and simmer for 10-15 mins on a low/medium heat.

7. Once the lentils are cooked add them to the pan without draining.

8. If the consistency is too thick add 1/4-1/2 cup of water, taste the sauce and remove the chilli if you would prefer a milder flavour.

9. Cook for another 10 mins and serve with rice and a fresh sprinkling of coriander.

Please click here for printable recipe and nutritional breakdown.

Keeps in the fridge for 1-2 days and suitable for home freezing.

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