RECIPE: Red lentil dahl

If your fast day falls on a Friday night, indulge in this delicious curry recipe.


by Closer staff |
Published on

Simmer the lentils in water for 5 minutes, then drain and put to one side

Melt the coconut oil in a heavy based pan. Add the dry spices and cook over a medium heat till the mustard seeds start to pop.

Add the onion, garlic and ginger and cook gently for 3-5 minutes till the onion starts to soften.

Add the tomato puree, stock, fresh tomato and drained lentils and simmer for 15 minutes stirring occasionally and adding more water if necessary

When the lentils are soft and slightly mushy, stir through the spinach and cook for a further 2-3 minutes

Serve garnished with chopped coriander and a dollop of low fat yoghurt.

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