Red Lentil Dal

Preparation: 10 mins
Cooking: 25 mins
For 2 servings


    • 175 g red lentils
    • 1/2 onion
    • 1 garlic clove
    • 1 piece of ginger
    • 1 chili pepper
    • 500 ml vegetable stock
    • 1/2 tbsp olive oil
    • 1/2 tsp cumin (whole)
    • 2 cloves (whole)
    • 1 tbsp vegan butter
    • 1/2 tsp turmeric
    • 1/2 tsp chilli powder
    • pinch of cinnamon
    • 1/2 tin of tomatoes (peeled)
    • 3 papadam (optional)
    • 1 tsp lemon juice
    • parsley (fresh)


    Wash red lentils thoroughly. Chop onion, garlic and ginger finely. Cut the chilli into rings.

    Put the lentils, vegetable stock and salt in a large pot and mix. Then put aside.

    Pour olive oil into a small pan over medium to high heat. Add cumin and cloves and roast for a few seconds. Then reduce the heat. Add onion, garlic, chilli and ginger. Saute for about 5 minutes until the onion is glassy.

    Then stir in vegan butter, turmeric, chilli powder and cinnamon while stirring constantly until the butter is liquid. Add tomatoes and let cook for 5 - 10 minutes. Then remove the pan from the heat.

    Add the contents of the pan to the lentils and stir well. (Optionally crush the papadum and put it into the pot.) Bring everything to the boil. Then let it simmer with closed lid at low heat for 20 minutes until the lentils have the desired consistency. Stir occasionally.

    Add lemon juice and some olive oil and season with salt. Serve with fresh parsley.

About this recipe

The Red Lentil Dal (or Masoor-Dal) is an Indian one-pot wonder. With a few traditional spices and little effort the lentils become a hearty vegan stew.

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