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Red Lentil Dahl

Serves 6


  • 1 tbsp olive oil or coconut oil
  • 2 diced onions
  • 3 finely chopped garlic cloves
  • 1 tbsp grated fresh ginger
  • 1 finely chopped red chilli or 1/2 tsp dried chilli flakes
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander
  • 1/2 tsp mustard
  • 1 tsp garam masala
  • 2 tsp ground tumeric
  • 1 cup (200g) dried red lentils, rinsed well
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 2 cups of vegetable broth
  • Juice of 1/2 to 1 lemon
  • 2 large handfuls of fresh spinach
  1. Heat the oil in a large pan, add the garlic, ginger and red chilli and cook for a few minutes.
  2. Next add all the spices and cook for another minute.
  3. Add the lentils, tomatoes coconut milk and veggie broth and stir to combine.
  4. At this point sometimes I add more canned tomatoes once all is combined, just depends on how you like it.
  5. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until red lentils are cooked through.
  6. When ready, stir in the lemon juice and spinach until it wilts.
  7. Serve with brown and a side of steamed greens for maximum nutrition.

Tracie Lynn

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