Like creamy mashed potato with gravy, red lentil dahl is one of my favourite comfort foods. And the great thing is, it’s easy to make and is a very forgiving recipe that can be adjusted according to what you have in the fridge or pantry.
Time: 40 minutes
- 1 tbs olive oil
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garam masala
- 1 tbsp turmeric
- 1/4 tsp chilli powder (omit if you don’t like spicy food)
- 1 onion finely chopped
- 1 clove garlic crushed
- 375 g dry red lentils, rinsed
- 2 x 400g cans chopped tomatoes
- pinch sea salt
- 2 cans (empty tomato cans) water
Heat oil in saucepan over medium heat then add cumin, coriander, garam masala, turmeric and chilli powder. Stir spices for 1 – 2 minutes, or until aromatic, then add onion and garlic continuing to stir until onion has softened.
Add lentils to mixture and give a good stir so that the onion/spice mix coats the lentils. Once coated add the tomatoes, sea salt and water. Bring to the boil, then reduce to a simmer and cook covered for 20 minutes, stirring occasionally.
The lentils should be tender now. Remove lid and cook for a further 5 minutes to reduce the excess liquid.
Serve hot with your favourite accompaniments – yoghurt, rice, papadums or naan bread.