This simple red lentil dahl is easy to make, incredibly delicious and it totally satisfies my perpetual ‘simple-weeknight-fare’ quest. When served with some brown rice, lentils make a perfect protein meal to nourish and energise you. All the whole and ground spices make it scrumptious and the sultanas create a sweet explosion in the mouth!
All JasonShonBennett.com recipes are made from 100% plant-based wholefoods. All are animal-free, dairy-free, vegetarian and vegan. They are also gluten-free (except for the occasional recipes containing jumbo rolled oats).
1 heaped tsp cumin seeds
1 heaped tsp black mustard seeds
1 large onion, diced or in half rounds
3 cloves garlic, crushed
1 knob of fresh ginger, diced fine
long thin strips of ginger (for ginger lovers)
1 cup red split lentils (soaked a few hours or overnight)
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 – 1 tsp chilli paste or flakes (optional)
1 Tbsp Rapunzel vegetable stock
1 cup tomato passata, tinned tomatoes or similar
1 cup water
1 carrot cut in thin long strips with a potato peeler and then halved
½ cup water and more to add if needed (or grated) (
1 cup or ½ tin coconut cream
½ – 1 cup chopped fresh coriander
¼ cup sultanas (optional)
1. Place few good jiggles of olive oil into a large saucepan and heat on a medium element.
2. Add the cumin seeds and allow to brown and then add the mustard seeds and stir until they start to pop to release the flavours.
3. Then add the onions, garlic, ginger and stir a few minutes until onions clear and soft.
4. Add the drained rinsed lentils and coat with the onion mixture.
5. Add the coriander, cumin and turmeric and optional chilli plus the stock dissolved in a cup of boiling water.
6. Stir through and add the tomato passata plus a cup of water.
7. Add the carrot strips, sultanas and coconut cream.
8. Bring to boil and turn right down and allow to simmer for 30 minutes until lentils are of a mushy consistency and a dahl texture is created. During this process, add some more water if required and stir regularly to avoid it sticking on the bottom.
Once ready, stir in lashing of fresh coriander and serve on brown or yellow rice with a lovely salad on the side!