This lentil dahl recipe is a one-pot wonder so there’s minimal washing up!

Per serving

  • 281 kcal
  • 6.7g fat
  • 41.8g carbs (of which sugars 7.3g)
  • 16.3g protein
  • 4g fibre

Lentil DahlServes 4

Prep time 5 mins
Cooking time 40 mins


  • 1 tbsp olive oil
  • ½ green chilli, deseeded and finely chopped
  • 3 garlic cloves, peeled and finely diced
  • 1 red pepper, cored, deseeded and chopped
  • 1 large red onion, peeled and finely diced
  • 2cm piece fresh ginger, grated
  • 2 tbsp garam masala
  • 2 tsp ground turmeric
  • 2 tbsp tomato puree
  • 200g tin chopped tomatoes
  • 200g dried red lentils, rinsed
  • 400ml vegetable stock
  • 1 tbsp chopped fresh coriander to serve


1 Heat a large, heavy-based non-stick pan and add the olive oil. When the pan is hot, add the chilli, garlic, red pepper, onion and ginger and fry until softened.

2 Add the garam masala, turmeric, tomato puree, chopped tomatoes, lentils and vegetable stock.

3 Bring to a simmer and cook until the sauce has thickened and the lentils have cooked through.

4 Just before serving, stir in the fresh coriander.