Red Lentil Dhal

This is a very simple, hearty dhal recipe that is incredibly versatile. We sometimes add carrots or other veg and serve it up thick and delicious with rice, or thin it down and blend it up to make a warming, nutritious soup.

Red Lentil Dhal
Serves 4


250g Red Lentils
800 ml Water
2 Teaspoon Ground Turmeric
1 Teaspoon Fine Sea Salt
2 Tablespoons Olive oil
2 Teaspoon Cumin Seeds
1 Large White Onion, halved and thinly sliced
1 Inch Fresh Ginger, peeled and finely chopped
2 Garlic Cloves, peeled and finely chopped


  1. Rinse the lentils well with cold water until all the starchy powder has been washed off and the water runs clear. This will save you having to skim the scum from the soup later on.
  2. Add the water to the lentils in a large pan and bring to a boil, reducing the heat to a simmer when it reaches boiling point and adding the turmeric and salt. Simmer for around 15 minutes until the lentils break down and begin to make a thick broth. You can add more water if you prefer it soupier.
  3. Meanwhile, heat the olive oil in a frying pan and throw in the cumin seeds for 30 seconds til they begin to pop, then throw in the onions and cook down on a medium/low heat for 10 minutes until soft.
  4. Add the ginger and garlic and cook for another 5 minutes.
  5. Next add the onion mix into the cooked lentils and cook altogether for a further 20 minutes to allow the flavours to infuse, adding more water if it becomes too dry.
  6. Serve hot with rice and chutney.