Red Lentil Dahl - Fiver Feeds

Red Lentil Dahl

This will make an excellent starter to an Indian feast or a filling and wholesome mid-week meal in itself. You can add other vegetables to the mix if you prefer, such as aubergine or diced butternut squash, but whatever way you decide to prepare, just serve with your favourite Indian accompaniments on the side.


Red Lentil Dahl

Prep Time:



Serves 4 People


£0.45 per Person



  • Ingredients

    1tbsp Vegetable Oil
    1 Onion Finely Chopped
    2 Garlic Cloves Crushed
    2-3tsp Curry Powder Adjust for Spiciness
    400g Tin Chopped Tomatoes
    1l Vegetable Stock Made Using 2 Stock Cubes
    1tbsp Mango Chutney Optional
    400g Dried Red Lentils
    Small Bunch of Coriander Roughly Chopped

How to Cook

1. Heat the oil in a large pan or stock pot and fry the onion with a little salt for 2 minutes. Add the garlic and curry powder then fry for a further 2 minutes.

2. Add the tomatoes, stock and chutney if using to the pot then bring to the boil. Simmer for 10 minutes and add additional salt if required.

3. Put the lentils in and simmer uncovered for another 20 minutes until the lentils are cooked and you have a thick dahl. Stir in the fresh coriander and serves with basmati rice or, even better, warm naan breads.

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