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

You may also like

Peach & pistachio cake

This is an end of summer take on a Victoria sandwich, using peaches and mascarpone instead of jam and cream. Rose and lemon drizzle keeps the cake moist and rich, while pistachios add colour and a luxurious crunch.

Beetroot & feta salad

Beetroots are very easy to grow, and the great thing about home grown is that they can be picked when the roots are nice and small, which will make them sweeter when cooked (I roast them unpeeled in a low...

Grilled mackerel with roasted vegetables

It is the height of the mackerel season around our shores and this is such a tasty and very healthy fish, really easy to prepare and served on a simple dish of colourful Mediterranean vegetables.