Coconut Tomato and Lentil Dhal

This is a very moreish richly flavoured lentil dish making a filling meal served with warm naan bread. Serves 4

2 tbsp oil
1 large onion, peeled and finely chopped
3 cloves garlic, chopped
1 carrot, diced
2 tsps cumin seeds
2 tsps mustard seeds
2.5 cm/1 inch piece fresh root ginger, grated
2 tsps ground turmeric
1 tsp mild chilli powder
 1 tsp garam masala
225g/8oz split red lentils
400ml/14 fl oz boiling vegetable stock 
14fl oz can coconut milk
 5 tomatoes, peeled seeded and chopped
Juice 2 limes
4 tbsp chopped fresh coriander
25g/1oz flaked almonds


1.    Heat the oil in a large pan, add the onion and cook for 5 minutes or until softened.

2.    Add the garlic, carrot, cumin, mustard seed and ginger cook for a further 3-4 minutes until the seeds begin to pop, the aromas will be released.

3.    Now add the ground turmeric, chilli powder and garam masala to the pan cook for a further minute.

4.    Tip the mixture into a slow cooker; add the lentils, stock, coconut milk and tomatoes.  Stir well and cover the pot with the lid.  Cook for 2 hours or until the lentils are soft, stir occasionally to prevent sticking.  Stir in the lime juice and 3 tablespoons fresh coriander.  Check the seasoning and cook for a further 30 minutes.

5.    Serve with naan bread and plain yoghurt.


Note:  This can be made in a saucepan and cooked on a low heat if you do not have a slow cooker.  


Nutritional information provided by: -


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