LUXE / HEALTH Lentil Dahl…

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With evidence suggesting that vegetarians live longer than their meat-eating counterparts, it goes without saying that we could all benefit from eating a few more plant based meals.  The worldwide movement #meatlessmondays has taken off and although I’m often met with rolled eyes and a sigh, I try to include one vegetarian meal in our dinner repertoire each week.

A firm favourite of mine is this super simple lentil dahl with brown rice.  Like most of my cooking, it tends to be a one-pot wonder which is adapted depending on what we have in the cupboard, but here are the basics…

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LUXE / HEALTH Lentil Dahl
(Serves 6)


375g bag of dried red lentils, rinsed and drained
1 red onion, finely diced
2-3 cloves garlic, crushed
2 stalks celery, diced finely
2 sheets of sushi nori (seaweed), torn roughly
2 tsp. dried turmeric
2 tsp. ground coriander
1-2 tsp. dried chilli flakes
2 tbsp. apple cider vinegar
750ml water
Sea salt and black pepper
Handful fresh coriander, roughly chopped
Brown rice
Coconut oil


  • In a large saucepan, heat a little coconut oil, then saute the onion and garlic for a couple of minutes until it becomes translucent.
  • Add the spices and stir for another minute or two until fragrant.
  • Add the apple cider vinegar to deglaze the pan, then add the rinsed lentils, celery, nori and water to the saucepan and stir well.
  • Bring to the boil, then reduce the heat and simmer for 25-30 minutes, stirring occasionally, until all the liquid has absorbed.
  • Add extra water as necessary, but the key to a good dahl is not to let it become too runny.  Overcook it and it will become mushy and stick to the bottom of the pan but undercook it and the lentils will be too firm.  My advice is to cook the dahl for 20-25 minutes before adding any extra liquid as usually it comes together perfectly in the last few minutes.
  • Once it’s ready, season to taste, then spoon over brown rice and serve with a sprinkling of fresh coriander.  A dollop of Greek yoghurt wouldn’t hurt either!






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