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Donal Skehan's easy red lentil dahl.Issy Croker
Vegan

Easy Red Lentil Dahl

This easy and delicious recipe comes from Donal Skehan's book, Super Food in Minutes.

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Serving: 4
Time: Less than 1hr
Difficulty: Easy

Ingredients

  • 4 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon cumin seeds
  • 1tablespoon black mustard seeds
  • 2 teaspoons ground turmeric
  • 1 teaspoon chilli powder
  • 250g (9oz) red lentils, rinsed well
  • 1 x 400g (14oz) tin chopped tomatoes
  • 1 x 400ml tin (14fl oz) reduced-fat coconut milk large
  • Handful of chopped coriander

Directions

  1. Heat half the oil in a saucepan and gently fry the onion for 5 minutes until softened. Add the garlic, 2 teaspoons of the cumin seeds and 2 teaspoons of the mustard seeds and fry for 30 seconds until the mustard seeds start to pop.
  2. Stir in the ground spices, allowing them to become aromatic before adding the lentils, tomatoes and coconut milk. Season with salt and pepper and simmer for 25 minutes, adding a splash more water if you need to, until the lentils are tender.
  3. Heat the remaining oil in a small frying pan over a medium– high heat. Add the rest of the cumin and mustard seeds and cook for 20 seconds. Serve the dahl topped with a drizzle of the spiced oil and lots of fresh coriander. The remaining oil will keep in the fridge for up to a week.

Recipe extracted from Super Food in Minutes by Donal Skehan. Published by Hodder & Stoughton. RRP £25.00. Photography by Issy Croker.