Red Lentil Dal


Vegetarian, interesting flavours and textures, simple, quick and nutritious.

Dal is basically Indian vegetable curry in lentils. Quantities are for three / four portions.


250 g
split red lentils
500 ml
2 medium
clove garlic
5 ml
FAIRTRADE turmeric
5 ml
ground cumin
5 ml
ground coriander
5 ml
FAIRTRADE ground ginger
2 ml
chilli powder
to taste
salt and FAIRTRADE black pepper
2 medium
2 medium
2 medium
green pepper


Cook the lentils

(If you are serving with rice, put it on to cook now for brown rice, a bit later for white rice).

Rinse the lentils and put them in a pan with the water and the bayleaf. Cook gently until the water is absorbed and the lentils are cooked.

Prepare the vegetables

Top, tail, skin and chop the onions, and skin and chop or crush the garlic.

Chop the tomatoes (skin them if you prefer).

Peel the carrots and slice them smallish.

De-seed and de-pith the pepper and chop smallish.

Cook the vegetables

Heat a little oil and fry the carrots with the onion and garlic until the onion is translucent.

Add the ground spices and fry for about 3 minutes.

Add the peppers, leeks and tomatoes and mix well.

Put a lid on the pan and cook gently for about 15 minutes until all the veg are tender.

Assemble the dal

Stir the cooked vegetables into the lentils.

Season with a generous quantity of salt and ground black pepper.

To serve

Serve hot with FAIRTRADE rice and relishes.

A tomato salsa goes well as the dal tends to be fairly dry.


The vegetables can be varied according to what is to hand.

Vary the chilli powder quantity according to taste as well.