A delicious and healthy vegetarian option.


  • ½ red (or white) onion (diced)
  • 2 cloves of garlic (finely chopped)
  • 1 inch of ginger (grated or finely chopped)
  • 1 tin of chopped tomatoes
  • 200 g red lentils (uncooked)
  • 300 ml water
  • 1 vegetable stock cube
  • 50 ml low fat coconut milk
  • ¼ of an apple
  • 1.5 tblsp ground cumin
  • pinch cayenne pepper
  • 1 tsp salt
  • pinch black pepper
  • fresh corriander for garnish
  • 1 tsp. tumeric (optional, for colour)
  • 1 tsp. olive oil or low calorie spray oil for cooking


  • Heat the oil in a pan on a high heat. Add the onions and stir briskly. Add the garlic and finely chopped ginger. Lower the heat and sauté for 5 mins.
  • Then add your spices one by one. The heat will help to activate their flavour. Next add the tinned tomatoes and turn up the heat.
  • Once the tomatoes have heated through, add the raw lentils and the water (the lentils will absorb lots of moisture) and the crumbled stock cube.
  • Once the mixture starts to bubble and boil, turn it from a high to low heat. Be sure to stir the dish regularly as lentils are prone to sticking to the pan.
  • It will take about 10-15 mins. from this point for the dish to be fully cooked.
  • Immediately before serving add the chopped apple (this will add sweetness and crunch to the dahl).
  • Finally add some corriander (or parsley), stir through and serve.

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