Vegetarian friendly and overflowing with flavour, this Dahl recipe is one to try for the curry lovers. It requires a little more effort, but it is definitely worth it. The lentils and spices will last a long time, allowing you to make more appetising meals.

8 oz (225 g) red lentils

 2 level teaspoons ground ginger

 1 level teaspoon ground cumin

 1 level teaspoon turmeric

 2 potatoes, peeled and diced

 2 tablespoons butter

 1 large onion, peeled and sliced

 1 small green pepper, de-seeded and chopped

 1 level teaspoon Madras curry powder

 1 clove garlic, crushed

 4 tomatoes, peeled and chopped


Half a cup of rice

Yogurt (optional)


1.     Boil 1 ½ pints/850ml of water in a pan with one teaspoon of the ginger, cumin, turmeric and salt.

2.     Stir in the lentils, then simmer and cook for five minutes.

3.     Then, add the potato and continue cooking until the lentils have turned mushy, stirring occasionally so the mixture does not stick to the bottom.

4.     In another pan, heat the butter and fry the onion and pepper, until the onion has browned. After lowering the heat, you can stir in the Madras curry powder, garlic, the remaining ginger and the chopped tomatoes.

5.     Put the rice in a pan with four cups of boiling water, for 15-20 minutes.

6.     Add the lentil mixture to the vegetable mixture. Have a taste and season before cooking for a further five to ten minutes, stirring occasionally.

Dish up with rice and serve with yogurt.

Emma Spencer


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