Lentil dahl

Lentil dahl

15 mins
Cooking time
25 mins
Ian Hofstetter

This dahl is delicious as a meal or try it with curried mussels.


Quantity Ingredient
3 1/2 cups water
400g canned diced tomatoes
1 cup red lentils
2 potatoes, peeled and cubed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1 tablespoon canola oil
1 onion, finely chopped
4 garlic cloves, crushed
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon garam masala


  1. Combine the water, tomatoes, lentils, potatoes, cumin, coriander, turmeric and chilli in a large saucepan.
  2. Bring to the boil over a high heat, stirring. Reduce the heat and simmer for 15–20 minutes until the potatoes are tender.
  3. Meanwhile, heat oil in a frying pan on high. Sauté the onion, garlic and seeds for 3–4 minutes until the onion is tender and golden. Stir in the garam masala.
  4. Blend the onion mixture into the lentils and cook, stirring, for 1 minute.

Super ingredient: Garlic

  • Often called ‘nature’s penicillin’, fresh garlic can slow the growth of bacteria and fungi and has a long medicinal history. It was used by the ancient Egyptians, Vikings and Chinese to ward off illness. Use with abundance in your cooking! Fresh garlic is always the best choice for anti-bacterial or anti-viral qualities. Both fresh and dried garlic have been shown to lower LDL-cholesterol, lower high blood pressure and help dissolve blood clots, although not all studies agree. The dose required is quite large for most of us – 10 to 20 grams of fresh garlic (2 to 4 cloves) a day or 600–900 milligrams of powder garlic. Garlic’s pungent odour comes from its active agents, allicin and other sulphur compounds. Odourless garlic tablets are not as effective.
fat. low-fat. low
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