Red lentil and vegetable dhal

Red lentil and vegetable dhal


11 people made this

About this recipe: Add extra vegetables to a traditional dhal, and it becomes a light and easy vegetarian meal that's low in fat. Serve with Indian-style breads and natural yoghurt or raita.

Maggie Pannell

Serves: 4 

  • 1 onion, chopped
  • 2 large garlic cloves, crushed
  • 1 green chilli, deseeded and chopped
  • 1 carrot, grated
  • 1 aubergine, chopped
  • 1 tbsp vegetable oil
  • 1 tsp ground cumin
  • 1 tsp mild curry powder
  • 2 tsp black mustard seeds
  • 150g red lentils (masoor dhal)
  • 800ml vegetable stock, hot
  • 1 courgette, halved and sliced
  • 1 large tomato, chopped
  • To garnish
  • good handful chopped fresh coriander

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Put the onion, garlic, chilli, carrot and aubergine into a flameproof casserole or large saucepan and stir in the oil plus 2 tbsp of water. Heat until it starts to sizzle, then cover and cook gently for about 5 minutes until softened.
  2. Uncover and stir in the spices. Cook for 1 minute, then stir in the lentils and stock. Bring to the boil, then add the courgette and tomato.
  3. Cover and simmer gently for 15 minutes, then uncover for a further 5 minutes, by which time the lentils should have burst open and thickened the liquid. Serve garnished with roughly chopped fresh coriander.


Instead of a courgette, add 225g baby leaf spinach at the end of step 3 and cook for 1–2 minutes, until just wilted, before seasoning.

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Reviews (4)


Used different ingredients. I didn't have courgette so I tried the spinach variation, and I used ground coriander, chilli and turmeric instead of curry powder. Very good! - 06 Dec 2010


great and easy, worked well. didn't have aubergine or courgette so i used sweet potato. it is so yummy. will so do this again. thanks - 31 Aug 2013


- 06 Dec 2010

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