Tom Kerridge's Quick & Easy: Black Lentil Dhal Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

black lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green lentils are often less expensive and still nutritious.

Chop 1 onion and add it to a pan over low heat with some vegetable oil.

Add a pinch of salt to the onions to prevent them from coloring as they sweat down.

Grate 4 cloves of garlic and add them to the pan with the onions.

Grate about half of a fresh ginger and add it to the pan as well, stirring to combine.

Increase the heat slightly and stir until the onions soften and the garlic dissolves.

Add heaped tablespoons of dried cumin and dried coriander to the pan and cook for a bit to absorb the juices from the onions and garlic.

Add 1-2 tablespoons of dried chili to the pan for extra spice, if desired.

Add 2 tablespoons of tomato puree to the pan and cook it out until it changes color to a roasted orange.

Pour in 500 ml of vegetable stock and bring it to a boil; let it cook for about 3-4 minutes.

After about 5 minutes of cooking, add the 2 packets of pre-cooked puy lentils to the pan and stir them in to heat through for 3-4 minutes.

Drizzle in some double cream for richness and bring the mixture back to a boil, then reduce it down for another 3-4 minutes, adding a pinch of salt and pepper to taste.

Add baby spinach leaves to the pan and stir them in; they will cook down quickly.

Roughly chop some coriander and mix it into the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary