• Gergo Jonas


Serving: 2

Preparation time: 40 minutes

Calories: 634kcal Protein: 37g Carbs: 86g Fat: 8g

This delicious Lentil Dahl is somewhere between an exotic dish and 'that grandma's stew'. It feels like comfort food... only without the usual extra calories ;)


- 1⁄2 Red onion (finely chopped)

- 2 tbsp water

- 2 cloves of garlic (finely chopped)

- 1 1⁄2 tbsp ginger (peeled and grated)

- 3 tsp curry powder

- 1⁄2 tsp cumin powder

- 1⁄4 tsp salt

- 1⁄4 chilli powder

- 3⁄4 cup red lentils

- 1 1⁄2cups vegetable stock

- 1⁄2 cup coconut milk

- 1⁄2 lime

- 2 tbsp coriander (chopped)


1 - Heat a pan over medium heat, add the chopped onion, garlic and ginger with a

pinch of salt, and cook for 2 minutes.

2 - Then add the 2 tablespoons of water and cook the onion mix until it softens and the water evaporates.

3 - After 5 minutes add the curry powder, cumin and chilli powder and cook for another minute until very fragrant.

4 - Add the lentils, vegetable stock and coconut milk to the pot. Stir to combine.

5 - Bring the lentils to a gentle boil and then reduce the heat to medium heat. Let it

simmer for 25 minutes or until the lentils are tender.

6 - Remove from the heat.

To serve

Serve it in a bowl with some coriander and a couple of lime wedges. Add more salt if needed. Enjoy!


Any leftovers can be refrigerated in an airtight container for up to 3 days.

If you're a toppings person: serve with extra coriander, chilli flakes and lime wedges or

seeds crackers.

If you find the lentils are too thick just add more vegetable stock until you reach your desired


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