Red Lentil Dahl

Laura Sharrad & Prep Chef Gabby


  • 2 sliced Brown Onions
  • 3 finely mince Garlic Cloves
  • 1 tsp Garam Masala 
  • 1 tsp Chilli Powder
  • 2 tsp Tumeric
  • 1 tsp Coriander seeds
  • 1 tsp Cumin Seeds
  • 300g Red Lentils 
  • 3L Vegetable Stock
  • 2 handfuls of Spinach


  1. Wash and rinse 300g of red lentils twice, then cover them with water until it is 2cm above. Allow the lentils to soak overnight or for at least 3 hours. 
  2.  Slice 2 full onions and sauté them until translucent.  Once soft without too much colour add the finely minced garlic and sauté until fragrant. 
  3.  Add in all the spices, toast the spices off for a minute on a low temp as not to burn them. If they have stuck to the bottom use some of our veg stock to deglaze. 
  4.  Then add all the red lentils and incorporate them in with the onions and spices so they can start to soak up all the flavours. Now cover your lentils with the remaining veg stock and leave to simmer. 
  5.  Once the lentils have soaked up the stock and have become soft, and can easily be squished between your fingers they are ready. 
  6.  Roughly chop spinach and mix it through until wilted, and then season to taste. 
  7.  Serve with rice and garnish with parsley, then enjoy!
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