Spicy Tomato and Lentil Dahl

Split Red Lentils
Split Red Lentils

This hearty winter dish features split red lentils, a great source of vegetarian protein. A "dahl" is the name given to any dish that is predominantly made from lentils.

  • 100 g Red Lentils
  • 400 g Potatoes
  • 1 small onion
  • 3 cloves garlic
  • 2 t Cumin Seed
  • 1 t Corriander Seeds
  • Bay Leaf
  • 750 ml Boiling Water (and more for soaking)
  • 250 g Ripe Tomatoes (or 1 tin crushed tomatoes)
  • 2 t salt
  • 1 t freshly ground black pepper
  • coconut oil

Soak the lentils in boiling water for about ½ hour, then rinse in a fine sieve.

Wash the potatoes and dice into 1-2cm cubes

Finely dice the onion, garlic and ginger, and fry gently in coconut oil.

While the onions saute, carefully dry toast the cumin and coriander, crush in a mortar and pestle, then add to the onion.

Add the lentils, tomatoes, potatoes, bay leaf and water. Bring to the boil, then turn heat down to a gentle simmer. Simmer for 30 minutes, stirring occasionally.

Serve on rice with generous amounts of chopped herbs, toasted seeds and a wedge of lemon. It tastes even better the day after it’s made!


Thanks to Sun Hyland for the recipe.

Prep Time
1 hours


This dish is great to serve with extra condiments, such as pickles or chutney, poppadoms or as part of an Indian style banquet, with other curries. This dahl was a great hit when Sun cooked it at our "Legumes" cooking class.