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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. It will take about 10-15 mins. from this point for the dish to be fully cooked.
  6. Immediately before serving add the chopped apple (this will add sweetness and crunch to the dahl).
  7. Finally add some corriander (or parsley), stir through and serve.