Lentil Dahl

Serves 2

This is one of my favourite 'chuck it all in and hope for the best' meals. You can adjust the spices as you go along, add more heat or garlic or whatever you prefer, tasting as you go along!

Lentils are high in protein and as this dish is very filling, making it both a quick and healthy option for weeknight meals or working lunches.


  • 1 white onion

  • 200g dried red split lentils

  • 1 tbsp oil

  • 2 cloves of garlic (crushed)

  • 1 can of coconut milk

  • 1 can of chopped tomatoes

  • 1 stock cube dissolved in 400 ml of water

  • 2 tsp soy sauce

  • 1 tbsp of mild curry powder

  • 1-2 tsp dried coriander, cumin, turmeric (to taste)


  1. Heat 1 tbsp of oil in a deep saucepan.

  2. Chop the onion and garlic and fry in the oil with the curry powder, cumin, coriander and turmeric until onions are soft.

  3. Dissolve 1 stock cube in 400 ml of boiling water and add to the pan.

  4. Add the rest of the ingredients and simmer on a medium-high heat until the lentils have softened, you may need to add more water if it boils off and the lentils haven't softened yet.

  5. Once the lentils are soft and the water has reduced, serve!