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KEVIN'S KITCHEN Try out this easy-to-make red lentil dahl from Kevin Dundon's recipe book


Delicious red lentil dahl

Delicious red lentil dahl

Delicious red lentil dahl


  • 1 tbsp coconut oil or ghee
  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • 1cm fresh ginger, chopped
  • 1 tsp turmeric
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • 2 tsp curry powder
  • 300g red lentils
  • 780ml vegetable stock
  • 240ml coconut milk
  • 2 tbsp tomato puree
  • Juice of 1 lime
  • Salt and pepper


  1. In a saucepan, warm the coconut oil and add the onion, garlic, ginger and cook for 2 minutes or so until just coloured. Add the turmeric, coriander, cumin, paprika, curry powder and stir to combine.
  2. Next, add the lentils, the stock, coconut milk and tomato puree. Stir to combine and bring to the boil. Reduce the heat, cover with a lid and simmer for 15-20 minutes until the lentils are tender but not turned to mush. Remove from the heat, add some lime juice and check the seasoning.
  3. Serve immediately with a dollop of yogurt and some chapatis or rice.

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