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Red Lentil Daal

An easy, comforting lentil curry dish. Bursting with flavour and warmth.

Course Dinner, Lunch
Keyword curry, daal, lentils
Prep Time 10 minutes
Cook Time 35 minutes

Ingredients

  • 2 Tbsp rapeseed oil
  • 1 onion
  • 3 garlic cloves
  • 1 thumb ginger
  • 1 red chilli or pinch of chilli flakes
  • 1 tsp mustard seeds
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 Tbsp tomato puree
  • 300 g dried red lentils
  • 300 ml veg stock
  • 1 tin coconut milk
  • 1 lemon
  • salt and pepper to taste

Instructions

  1. Peel and dice the onion, garlic and ginger. Rinse the lentils through a sieve and set to one side. Then heat the oil in a pan on a medium heat, add the mustard seeds and cover with a lid until they have mostly stopped popping (about 30 seconds). Then add in the onions, ginger and chilli along with a pinch of salt and cook for about 5 minutes, stirring frequently, until the onion has softened.

  2. Next, add the garlic and stir for two more minutes whilst you prepare the veg stock. Then add all the spices to the pan, followed by the tomato puree and mix it all together and cook through for a minute or so.

  3. Add the lentils to the pan and stir though until incorporated. Then add the stock, coconut milk and a good pinch of salt and pepper. Give it a good stir and then cook uncovered on a simmer for about 25 minutes, or until the lentils have lost their bite, occasionally giving it a stir.

  4. When the lentils are soft, squeeze over the juice of half a lemon and then give it a taste. Season with salt and pepper to your liking. Serve as it is with a slice of lemon on the side, or with rice and/or bread, or as a side dish to a big curry experience! Enjoy.