• 1 tablespoon of olive oil
  • 1 large onion, peeled and diced
  • 2 garlic cloves, peeled and diced
  • 400g dried red lentils
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon chilli flakes
  • 2 tins Gold lighter coconut milk
  • 3 round tomatoes, finely chopped
  • 1 lemon
  • 4 Pitta bread
  • 1 handful of chopped coriander - to serve


  1. 1

    Add 1 tablespoon olive oil to a large saucepan and place on the heat. Add the diced onions and garlic and cook on a medium heat for 2-3 minutes stirring regularly.

  2. 2

    Next add the red lentils and coat them in the oil and onions

  3. 3

    Stir in the turmeric, cumin and chilli flakes and then pour in the 2 cans of coconut milk and the chopped tomatoes

  4. 4

    Bring to the boil and then reduce the heat to a simmer and leave to cook for around 15-20 minutes until the lentils are nice and soft and the dahl is thick

  5. 5

    Remove from the heat and add in the juice of the lemon, season to taste and then leave to cool

  6. 6

    Once cooled, portion out into 4 tupperware tubs and top with chopped coriander and additional chilli flakes

  7. 7

    To reheat, simply place in the microwave in the Tupperware for around 2 minutes until piping hot. Serve with a pitta bread

Nutritional Details

Each serving provides
  • Energy 3006kj 718kcal 36%
  • Fat 18.6g 27%
  • Saturates 13.8g 69%
  • Sugars 14.9g 17%
  • Salt 0.48g 8%

% of the Reference Intakes

Typical values per 100g: Energy 377kj/90kcal

Each serving provides

93.0g carbohydrate 8.4g fibre 32.0g protein

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