Spicy Red Lentil Dhal

Spicy Red Lentil Dhal

Indian flavors are some of my favorites. Turmeric, ginger, garam marsala, garlic – what’s not to love!! With autumn here and the weather becoming a slightly cooler, I have been starting to crave warmer meals. This spicy red lentil dhal is really quick and simple to make. It’s kid friendly too if they are not a fan of spicy food then leave out the red chili flakes.

Red lentils are split, they have a distinctive earthy flavor and are very quick to cook.  They are full of goodness, they are high in protein, fiber as well as iron and magnesium. If your digestion is a little sensitive to lentils than soaking them in water for up to 8 hours before cooking improves their digestive qualities as well as making them gentler on the digestive tract. Any leftovers can be frozen or taken for lunch the next day and reheated. Enjoy!!

Spicy Red Lentil Dhal
Prep time
Cook time
Total time
Serves: 4
  • 1 cup of dried red lentils rinsed, drained
  • 1 cup of pumpkin diced into 3cm cubes
  • 1 cinnamon quill
  • 2 tbsp ghee or coconut oil
  • 2 garlic cloves, finely chopped
  • ½ teaspoon of freshly grated ginger
  • 3 shallots
  • ¼ teaspoon of turmeric powder
  • ¼ teaspoon of garam masala
  • ½ cup of coconut cream, plus extra to serve
  • Red chili flakes
  • 6 kale leaves, stems removed and leaves roughly torn
  • A handful of fresh Coriander leaves to serve
  1. Place lentils and pumpkin, cinnamon and 3 cups of water in a large saucepan over medium heat
  2. Bring to boil, reduce heat and to low and simmer for 10 minutes or until lentils are soft.
  3. Stir in the kale leaves
  4. Remove from heat and discard cinnamon
  5. Heat the ghee in a frying pan over low heat. Add garlic and shallots, cook stirring for 5 minutes or until softened, stirring frequently so the garlic doesn't burn
  6. Add the spices, ginger and cook for 20 seconds or until fragrant.
  7. Add the spice mixture and coconut cream to the lentil mixture and stir to combine
  8. To serve
  9. Place dhal into separate bowls.
  10. Top with extra coconut cream, chili flakes, kale and coriander leaves


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