Super healthy, super delicious and super easy to make. What could possibly go wrong with a classic lentil dhal? I served mine with roasted potato pieces but it goes just as well with rice.

Serves 2-4 people
Prep time – 20 minutes
Cooking time – 40 minutes


Dash of olive oil
1 red onion
8 cloves of garlic
1 small piece of fresh ginger
1 teaspoon ground turmeric
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon crushed chilli flakes
2 tomatoes
400g lentils
2 x 400g coconut milk
150g baby sweetcorn
300g potatoes
Salt and pepper to taste


  1. Heat olive oil in a pan and add chopped onion and 4 of the garlic cloves. Fry for 5 minutes then add the spices.
  2. Next, add the chopped tomatoes and cook for a further 3 minutes.
  3. Mix in the lentils and pour in the coconut milk. Bring the pan to the boil then reduce and leave to simmer for 40 minutes, stirring every 10. Add a dash of water if needed.
  4. Meanwhile peel, chop and roast the potatoes with the other 4 garlic cloves, seasoning and herbs. (Alternatively serve with rice).

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