This smooth red lentil Dahl melts in your mouth and will leave you coming back for more. An easy homemade vegetarian curry recipe that is super simple, quick and comforting, quite like a hug on a mid-week night!


  • 500g red lentils
  • 2 red onions
  • 3 cloves of garlic
  • 1/2 a thumb-size piece of ginger
  • 1 courgette
  • 4 medium ripe tomatoes
  • 3 tsp sea salt
  • 2 tsp ground cumin
  • pinch of cayenne pepper
  • 1 tsp ground turmeric
  • 3 tsp medium curry powder
  • 1 tsp freshly ground black pepper
  • 3 tbsp tamari
  • juice of 1 lime
  • small bunch of fresh coriander


  • Peel and finely slice the onions, garlic and ginger. Cut the courgette into bite-size pieces and roughly chop the tomatoes
  • Saute the onions, garlic and ginger in 4 tbsp of water in a large pan on a high heat for 5 minutes. Stir regularly, adding more water if they start to stick to the bottom of the pan. When the onions are soft, add the courgette, tomatoes and 1 tsp salt. Cover the pan and cook gently over a low heat for 5-10 minutes, stirring occasionally.
  • Add the lentils, spices, tamari, lime juice, the remaining salt and 2 litres of water, and bring to the boil. Reduce to a low heat and simmer for 25 minutes, or until you are happy with the texture of the dahl. Stir regularly, as lentils have a tendency to stick
  • Finely chop the coriander and sprinkle over the dahl. Serve with brown rice or toasted wholemeal pitta breads, cut into soldiers. Mango chutney is also a nice accompaniment

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