Turmeric Lentil Dahl

A deeply nourishing, very delicious easy weeknight supper.



34 tablespoons best quality vegetable stock

1 large white or yellow onion, peeled and diced

3 cloves garlic, peeled and finely sliced

1 tablespoon fresh ginger root (peeled and minced) OR 1 teaspoon ground

1 tablespoon fresh turmeric root (peeled and finely chopped) OR 1 teaspoon ground

2 teaspoons ground cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cardamon

1/2 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1 cup dried red lentils (washed and picked over for any debris) OR 1, 15oz can of cooked lentils, drained and rinsed

4 cups good quality vegetable stock – or up to 6 if you prefer a very soupy dahl

1 bay leaf

2 tablespoon tomato paste

Fresh mint, and sliced fresh tomatoes for garnish


  1. Heat the vegetable stock, add the onion and cook on a medium heat until translucent – about 10  minutes. If the pan becomes dry add more stock.

2. Add the garlic, cook for a further 1-2 minutes – don’t let the garlic burn

3. Add the ginger, turmeric, cumin, black pepper, cardamon, coriander and cinnamon. Stir well, inhale the aroma – stir again and add the dried red lentils or the drained canned lentils. Stir well to combine.

4. Add the vegetable stock, bay leaf and tomato paste. Bring to a boil, turn down to a simmer, partially cover the pot and allow to simmer until the lentils are tender. If using canned simmer for about 10 minutes.

5. Once the lentils are tender, remove from the heat and remove the bay leaf. Serve with rice, naan bread and garnish with mint and chopped tomatoes.

6. The dahl will keep in the fridge for up to 4 days.

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