Easy Red Lentil Dahl

Red lentil dahl recipe Red lentil dahl recipe

A delicious, smooth, lentil-based curry that melts in your mouth. A perfect comfort food on a cold day.

4 people 30 minutes 20 minutes


  • 1 pinch Cayenne Pepper
  • 400 g Coconut Milk
  • 1 - Courgettes
  • 3 cloves Garlic
  • 1 tsp Ground Black Pepper
  • 2 tsp Ground Cumin
  • 1 tsp Ground Turmeric
  • 1 - Lime juiced
  • 1 tbsp Medium Curry Powder
  • 1 tbsp Olive Oil
  • 1 - Red Onion
  • 1 tsp Salt
  • 2 tbsp Soy Sauce
  • 500 g Split Red Lentils
  • 1 - SuperValu Easy Cook Long Grain Rice to serve
  • 10 g SuperValu Fresh Coriander
  • 0.5 - SuperValu Fresh Ginger
  • 4 medium Tomatoes ripened, OR 1 tin of chopped tomatoes
  • 1.8 L Vegetable Stock


  1. Peel and finely slice the onions, garlic and ginger. Cut the courgette into bite-size pieces and roughly chop the tomatoes.
  2. Heat a large pot (approx. 5ltr in size) on a high heat. Once hot, add the oil and the chopped onions and ginger and fry for five minutes. When the onions are starting to brown around the edges, add the courgette, chopped tomatoes, garlic and one teaspoon of the salt. Cover the pan with the lid and cook gently over a medium heat for 5 – 10 minutes, stirring occasionally. 
  3. Add the lentils, spices, soy sauce, lime juice, veg stock and coconut milk, and bring to the boil. Reduce to a low heat and simmer for 20 minutes, or until you are happy with the texture of the dahl. The red lentils will have started to break down and go almost creamy in appearance. The longer you leave it simmer for the thicker the sauce will become. Stir regularly, as lentils tend to stick. Season with salt and pepper to taste or add more lime juice to add acidity to cut through the lentils.
  4. Finely chop the coriander and sprinkle over the dahl. Serve with long grain rice. Mango chutney is also a nice accompaniment.
Secure payments with: Mastercard Visa