Lentil Dhal with Brown Rice & Fresh Coriander

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This warming and satisfying lentil dahl is a delicious vegetarian meal which can be either prepared on the night or made in advance to let the flavours really intensify. Dahl is a traditional Indian dish based on lentils. Red lentils are used in this recipe as they cook more quickly than green but have a similar nutritional profile. When served with brown rice, this lentil dahl is a complete vegetarian meal. This recipe is also full of spices such as turmeric, cumin and ginger which help to reduce inflammation in the body and provide valuable levels of antioxidants which can help to combat the signs of ageing. To bump up the fresh vegetable component, try serving your dahl on a big bed of baby spinach or rocket which will soften under the warm dahl and really boost the vitamin levels in this already healthy meal.


Serves 4

Prep Time: 20 minutes

Cooking Time: 35 minutes


  • 1.5 cups brown rice

  • 2 cups water

  • 200 grams red lentils, washed thoroughly until water runs clear

  • 1 thumb of fresh turmeric, grated (or 2 tsp of powdered turmeric)

  • 1 teaspoon cinnamon

  • 700 ml cold water

  • 1 tin coconut milk

  • 1 teaspoon sea salt

  • olive oil

  • 1 onion, finely chopped

  • 3 thumbs ginger, finely chopped

  • 1 teaspoon chilli flakes (can add more if like spice)

  • 3 garlic cloves, minced

  • 1 teaspoon cumin

  • 1 teaspoon garam masala

  • 1 tin tomatoes

  • 1 vegetable stock cube

  • Bunch of coriander leaves to serve

  • 1 lime, cut into wedges


  1. In one large saucepan add water for rice, bring water to the boil, then add rice and pinch of salt, place lid on turn down heat to a simmer for 22-25 minutes.
    Tip*do not peek at the rice, this is the absorption method to cook it. Once time is up rest for 5 minutes off the heat, still with lid on.

  2. While rice is cooking. Grab another large saucepan, add the washed lentils, add 700ml cold water, turmeric and cinnamon. Let it boil for about 20-25 minutes until lentils are soft and mushy. If there is too much water, pour away before the next stage.

  3. When lentils are cooked, add coconut milk and pinch of sea salt, be sure not to boil, but let it simmer until it has thickened

  4.  In a frying pan add oil, followed by onions and chilli, let it fry on a medium heat until soft, before adding ginger and garlic. Let it sizzle for a couple more minutes before adding the spices of cumin and garam masala. Toss and let the flavours all blend for 3-5 minutes.

  5. Add tinned tomatoes, stock cube and 1/2 cup water. Bring it to the boil then let is simmer for 5-7 minutes before adding it back to the coconut-y dhal. Stir in well, season with a little more salt if needed. Serve with cooked brown rice, finely chopped coriander and wedge of lime.

Khara Williams