Dhal Lentil Curry

This is a perfectly simple recipe that produces a tasty, satisfying vegetarian bowl. I don't think it needs anything served with it but I often chop up some raw crunchy vegetables like peppers, celery, radishes etc and throw them on top of a big bowl of the curry!

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500g red lentils

2 red onions, chopped

3 cloves of garlic crushed

Hunk of ginger grated

2 tins of tomatoes

2 tsp salt

2 tsp ground cumin

pinch cayenne pepper

1 tsp ground turmeric

3 tsp medium curry powder

1 tsp freshly ground pepper

2 tsp tamari/Bragg liquid or soy sauce

1.5 l water


Serves 4-6 people



Soak lentils. Sauté onion, garlic and ginger in a little butter for 5 mins. Stir regularly. Add tomatoes and spices, cover and cook for 5 mins on a gentle heat. Rinse and rain the lentils and add to the pain with 1.5 litres of water Stir and cover. Simmer for 25 mins stirring occasionally as they can stick. Finely chop the coriander and sprinkle on top.

RecipesAlva O'Sullivan