red lentil 1

I’ve been experimenting in the kitchen A LOT during lockdown (i mean, what else is there to do other than work), and have now gone full vegan.

This is one of my fave new recipes: Red Lentil Dal.


  • 3 x cups dry red lentils
  • 1 x onion roughly chopped
  • 1 x cup of canned chopped tomatoes
  • 1/2 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tbsp salt
  • 2 tbsp oil (your choice)
  • 2 tsp cumin seeds
  • 1 tsp black or yellow mustard seeds
  • 1/2 onion finely chopped
  • 1 x can coconut milk


  • Combine the roughly shopped onion, lentils, tomatoes, cayenne pepper, coriander, ground cumin, turmeric and salt in a pan on a medium heat so that all the flavours mix together
  • Add 7 cups of water and bring up to simmer
  • Cook uncovered for 30 minutes, or until the lentils are nicely cooked
  • In a separate frying pan, add the oil and warm over a medium heat
  • Add the cumin and mustard seeds
  • Cover the pan and wait for the mustard seeds to start popping. Usually only takes about 30 seconds
  • Once they start popping, add the finely chopped onion until lightly browned
  • Once the lentil mixture is cooked, add the seed mixture to it along with the can of coconut milk
  • Simmer for a further 10 minutes
  • Serve on it’s own, or with rice or quinoa.

This made 4 decent sized portions that I served with quinoa, and an extra large portion for the freezer.