Red Lentil Dahl
Ingredients (serves 2)
  • 120 g of red lentils
  • 1 onion
  • 1 small tomato
  • 1 garlic clove
  • 1 inch fresh ginger
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 bay leaf
  • 2 tbsp extra virgin olive oil
  • Salt (skip in case of hypertension or fluid retention)
  • 1. Put the lentils in a strainer and wash under cold water until the water comes out clean.
  • 2. Peel and chop the garlic and onion.
  • 3. Grate the tomato and ginger.
  • 4. In a pan with some oil, sweat the onion, garlic, and ginger for fifteen to twenty minutes at low heat.
  • 5. Add the tomato and the bay leaf to the pan. Stir and cook at very low heat until the tomato is cooked.
  • 6. Add the turmeric and cumin. Stir and let it cook for some seconds. Remove from the heat and re-serve.
  • 7. Cook the lentils in 350-400 g of boiling water for fifteen to twenty minutes. Once they are cooked, add the reserved vegetables.
  • 8. Cook for some more minutes until it thickens and remove from the heat.
  • 9. Serve.


The recipe can be blended and pureed. Lentils can boil with more or less water, depending on the desired thickness. You can also add lemon juice.