Prep time:

Cooking time: 30 minutes

Total time:

Serves: 2

200g Red Lentils

1 Can of Chopped Tomatoes

1tsp Cumin Seeds

½ Red Chilli

1 Clove of Garlic

½ Red Onion

1tbsp Chopped Coriander Leaves

1tsp Coconut Oil

Julie Simpson creates a Red Lentil Dhal, perfect to have with a Curry

  1. Rinse red lentils, cover with generous amounts of cold water, bring to the boil and cook until tender, about 15-20 minutes.
  2. Heat coconut oil in a large frying pan and sauté finely chopped onion, garlic and chilli till soft. Grind cumin seeds and add – with salt and pepper – to the pan for 2 minutes before adding tinned tomatoes and cook and reduce for a further 10-15minutes.
  3. Stir cooked lentils into the spicy tomato mixture,
    mix through and serve, topped with chopped coriander leaves.

  • words:
  • pictures: David Merewether

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