Jess Cooks Recipes

Red Lentil Dahl

All, Mains

You won’t believe how a meal this tasty can be so quick and easy. This is one of my favourite plant-based, family recipes. I love to serve it with roasted sweet potatoes, toasted pitta bread strips and a big dollop of mango chutney!

Ingredients (serves 4)

2 tbsp oil (any oil except extra virgin olive will do) 
1 onion (finely chopped) 
2 cloves garlic (crushed)
3cm cubed piece of ginger (finely chopped) 
1 heaped tbsp mild curry powder
200g red lentils (rinsed) 
1 tin of full fat coconut milk 
250ml water
½ vegetable stock cube


Heat the oil in a large saucepan and sauté the onion gently for a few minutes 

Add the garlic, ginger and curry powder and cook for another couple of minutes

Add the remaining ingredients and simmer for 20 minutes, stirring regularly, until thick and gooey!