Ellis’ Lentil Dhal (curry)

Thermos Taste for Adventure

I’m Ellis, I live in West Yorkshire and work in the Aerospace industry. I enjoy baking, drawing, gaming and tending to my allotment in my free time. I do love anything outdoorsy, in particular, walking and mountain biking with my boyfriend Sam. So it always nice to come home to big pan of warming dhal!

See method...
Serves 5 - 6
10 minutes to prepare and 50 minutes to cook


  1. Heat the oil in a pan over a medium heat, then add the onion and cook until softened.
  2. Add the garlic, ginger and red chili, then cook for 1 minute.
  3. Add all of the spices to the pan and cook for 1 minute.
  4. Add the lentils, tomatoes (with their liquid), coconut milk , vegetable stock, salt and pepper, then stir to combine.
  5. Cook on a medium/ low heat, stirring occasionally, for around 30-45 minutes, or until reduced and thickened.
  6. Add the spinach and lemon juice, and cook until wilted
  7. Serve with rice and naan, chapati or roti


  • 1 tbsp oil
  • 2 onions diced
  • 3 garlic cloves (finely chopped)
  • 1 tbsp fresh ginger (grated and peeled)
  • 1 red chili or 1 tsp chili flakes (finely chopped)
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 3 tsp ground turmeric
  • 2 tsp garam masala
  • 200g dried red lentils (rinsed and drained)
  • 400ml chopped tomatoes
  • 400ml coconut milk
  • 500ml vegetable stock
  • 0.5 bag fresh spinach
  • salt, pepper
  • lemon juice to taste


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