Lentil Dhal

A nourishing and warming lentil dhal. Full of flavour and aroma, this dish will be sure to heat you up and give you the nourishment you need. I love this dish as it is really quick to make. I often make this about 3 times a week. It can be eaten for lunch or dinner and sometimes I even have it for breakfast.



  • 1 cup red lentils (or 1/2 red and 1/2 yellow mung dhal)
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 veg stock cube (I use Kallo)
  • Salt to taste
  • 1/4 tsp chilli powder (or to taste)
  • 1/4 turmeric powder
  • Fresh coriander
  • Spinach leaves
  • Dried Fenugreek (optional)


  • 1/2 chopped onion
  • 2-3 chopped garlic cloves
  • 1/2 inch grated ginger
  • 1/2 tsp cumin seeds


  1. Soak the lentils in water for at least 30mins
  2. Rinse and drain
  3. Place in a pot with water about an inch above the lentils
  4. Add all the dry spices, salt and stock cube
  5. Cook on a simmer for about 20-25 mins – with the lid on
  6. You may need to add a little more water so it doesn’t dry out
  7. Once it is almost cooked get a separate pan and sauté the onion in some oil to make the Tarka
  8. Once browned, add in the garlic and ginger on a medium to high heat (make sure not to burn the garlic)
  9. Add in the cumin seeds and cook for a minute (again make sure you don’t burn them)
  10. Add this to the hot pan of dhal. You should hear a hot sizzle!
  11. Mix together and then add in the spinach and fenugreek.
  12. Top with fresh chopped coriander
  13. Serve with brown rice or flatbread, or just eat it on it’s own like soup

You could also add some more vegetables to this dish e.g. grated courgette or some spring greens

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