Green Lentils Dhal

The inspiration for this dhal came from my favourite Indian restaurant in London. Tamarind takes indian food to a different level and I couldn’t recommend it more. It’s quite pricey so you may want to save it for a very special ocasion, but I promise you it won’t disappoint. I make this dish quite a lot of times specially during winter since it’s so comforting, warm and delicious. Perfect to store in the freezer for a few months and also keeps very well in the fridge for a few days specially because somehow it’s even more delicious next day. It’s also a great source of protein from both the lentils and the beans so yet another great reason to make it. It can be either a main dish served with brown rice (short grain is my favourite) but it’s also great as a side when you’re having a curry dish as a main. Works well as a starter too, when served with warm chapatis. Is there anything better than warm carbs with something creamy and hot? Yum!


  • 1 White onion
  • 3 table spoons Olive Oil
  • 1 Tin chopped tomatoes
  • 1 Tin red kidney beans
  • 2 garlic cloves
  • 1 Red chilly or dried chillies to taste (optional)
  • 1 Kallo Organic vegetable Stock Cube
  • 2 table spoons Turmeric
  • 1 table spoon Cumin
  • 2 Tins green lentils
  • 1/2 Tin coconut milk (optional)
  • Salt to taste

Top Tip: serve with either fresh coriander or parsley.

  1. Start by chopping the onion and add it to a large pan with the olive oil and let it cook with lid, at high temperature, for 1-2 minutes only
  2. Add to the pan the chopped tomatoes, red kidney beans, crushed garlic, finely chopped chilly, stock cube and the spices, turmeric & cumin. Mix well and bring to a boil for a few minutes
  3. Rinse the lentils and add to the pan, reduce to a medium heat and let it cook for 25 min with lid on. Stir every now and then
  4.  After the 25 min if it’s too liquid cook it without the lid for a bit longer so you can obtain a more creamy and dense texture for your dhal. It’s also a good time to test if it needs another pinch of salt or if you would like it super chilly add some chilly flakes
  5. Once it’s ready you can add the content of half a tin of coconut milk and mix well.

Top Tip: Your Dhal should be ready when the sauce is quite dense and creamy and it’s starting to slightly stick to the bottom of the pan.

Leave a lovely comment below if you like this dish!

Previous Post Next Post

You Might Also Like

No Comments

Leave a Reply