Brown Lentil Garlic Dal

My love for lentils is not unknown and brown lentils are one of my favourite types, this nice simple dal is notable for not using any oil at all, not even a bit of the frylight spray that I often use these days. It’s very quick to make and goes well served with rice, chapatti or just eaten straight from a bowl on its own. Yum.

Makes 2 portions


For the sauce:

1 small red onion
230g tin of chopped tomatoes
5 cloves of garlic
1/2 in ginger
1 hot green chilli
1 tsp coriander powder
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
1/4 tsp nigella seeds
1/2 tsp garam masala

For the lentils:

150g brown lentils, washed
500ml water
1/2 tsp salt
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp cayenne


  1. Blend the onion, tomato and all the ingredients for the sauce until smooth. Add to a saucepan over medium heat and cook for 10 to 12 minutes or until it thickens a bit.
  2. Add the lentils to the sauce along with water, salt, turmeric, paprika and cayenne. Partially cover and cook for 25 to 30 minutes or until the lentils are cooked to your preference.

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