Lentil dahl

Lentil dahl
  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • * Freezer friendly
  • Syns per serving:

This traditional Indian recipe is made with yellow split lentils. It’s Free on Extra Easy and perfect for vegetarians.


  • 250g yellow split lentils, washed and drained
  • 200g baby spinach leaves, roughly chopped
  • Low calorie cooking spray
  • 4 shallots, peeled and very finely chopped
  • 1 tsp peeled and finely chopped ginger
  • 2 fresh chillies, deseeded and finely chopped
  • 8-10 fresh curry leaves
  • ½ tsp turmeric
  • 4 plum tomatoes, roughly chopped
  • Salt


  1. Place the lentils in a saucepan with 700ml of hot water and bring to the boil, skimming off any scum that comes to the surface. Reduce the heat to medium low and cook for 20-25 minutes, stirring often to ensure that the thickened lentils do not stick to the bottom of the pan.
  2. Add the spinach, stir, cover and cook gently for 5-6 minutes.
  3. Meanwhile, spray a non-stick pan with cooking spray and place over a medium heat. Add the shallots and stir fry for 4-5 minutes and then add the ginger, chilli and curry leaves.
  4. Stir fry for 2-3 minutes, add the turmeric and stir. Scrape the contents of the pan into the lentils, add the tomatoes and cook on a medium heat for 4-5 minutes. Season well and serve immediately.

Tip: Yellow slit peas (chana dal) are used in this, but you could substitute for red lentils.

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