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Recipe

Serves

4 1×

Serves 4Prep 10 minCook 35 minTotal 45 min

Ingredients

  • 300 g red lentils, rinsed
  • 2 tbsp vegetable or coconut oil
  • 1 tsp cumin seeds
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp chilli flakes
  • 400 g tin chopped tomatoes
  • 800 ml vegetable stock
  • 400 g tin coconut milk
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 1 tsp garam masala
  • Handful fresh coriander, chopped

Method

  1. Heat the oil in a large saucepan over medium heat. Add the cumin seeds and fry for 30 seconds until they pop.
  2. Add the onion and cook for 6 to 8 minutes until soft and lightly golden.
  3. Stir in the garlic and ginger for 1 minute, then add the ground cumin, turmeric and chilli flakes and stir for 30 seconds.
  4. Add the lentils, tomatoes, stock and salt. Bring to the boil, then simmer for 20 minutes, stirring often, until the lentils are soft and the dahl is thick.
  5. Pour in the coconut milk and simmer for 5 more minutes.
  6. Stir in the lemon juice and garam masala. Taste and adjust salt.
  7. Rest for 5 minutes off the heat; it thickens as it stands.
  8. Scatter with coriander and serve with rice or warm flatbreads.

Spiced Red Lentil Dahl

A bowl of spiced red lentil dahl topped with fresh coriander

Spiced red lentil dahl is a weeknight one-pot that tastes far slower than its 35 minutes. Red lentils break down into a thick, comforting stew, while cumin, turmeric and a final sizzle of garam masala build the warmth. Finish with lemon and fresh coriander.

This version uses tomatoes and coconut milk for a rich, gently tangy base. The lentils need no soaking, but rinsing them first helps remove loose starch. Stir regularly as they simmer: red lentils soften quickly and the mixture thickens as it cooks.

Serve the dahl on its own or with rice or warm flatbreads. It can be made ahead, too; the texture becomes thicker after resting, so add a little water when reheating if needed.

Recipe

JUMP TO RECIPE

Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Tips

  • Rinse the lentils well. Put them in a sieve and run them under cold water, stirring them gently, until the water runs clear. This helps reduce the foam that can form as they cook.
  • Stir often as the dahl thickens. Scrape across the bottom of the saucepan so the lentils do not catch. If the mixture becomes too thick before the lentils are soft, add a splash of water or stock.
  • Check the texture before serving. The lentils should be soft and the dahl thick, but it will continue to firm up during the five-minute rest. Add a little liquid if you prefer a looser consistency.
  • Adjust the seasoning at the end. Lemon juice and garam masala go in after simmering. Taste after adding them, then adjust the salt to suit.
  • Loosen leftovers when reheating. Dahl tightens overnight. Reheat gently with water, stirring until it reaches a spoonable consistency. Add the liquid gradually so it does not become too thin.
  • Prepare the ingredients before heating the pan. The cumin seeds toast quickly, and the garlic, ginger and ground spices follow in short stages. Having them ready helps prevent the aromatics from overcooking.

Variations

  • Add greens: Stir a handful of baby spinach into the dahl during the last 3 minutes of cooking. Let it wilt before serving.
  • Use single cream: Replace the coconut milk with 100 ml single cream. Stir it in and simmer gently for 5 minutes as directed.
  • Build a sweeter onion base: Cook the diced onion slowly for up to 15 minutes, until softer and sweeter, before adding the garlic and ginger.
  • Change the heat level: The recipe is mildly warm as written. For a hotter bowl, increase the chilli flakes to 1 tsp.
  • Choose a different accompaniment: Serve with rice or warm flatbreads. Keep the dahl as the main dish and use the accompaniment to scoop up the thick sauce.

FAQ

Can I use green or brown lentils?
Yes. They need about 40 minutes to cook and hold their shape rather than breaking down into the thick texture of red lentils. Check that they are tender before serving.

Is this dahl freezer-friendly?
Yes. Freeze portions for up to 3 months. Cool the dahl before portioning and freezing. Thaw it before reheating, then warm it gently and add water as needed to loosen the texture.

How spicy is it?
It is mildly warm with 1/2 tsp chilli flakes. Increase the quantity to 1 tsp for a hotter bowl, or reduce it if you prefer less heat.

Can I make it in a slow cooker?
Yes. Cook on LOW for 6 hours, adding the coconut milk for the final hour. Stir in the lemon juice and garam masala before serving, then finish with fresh coriander.