Red lentil and vegetable dhal

    35 min

    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.

    32 people made this

    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 in English (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