There’s a lot to love about lentils! As an economical dietary source of plant-based protein, legumes are also abundant in fibre, including fermentable fibres, such as resistant starch that pass through the digestive tract undigested feeding the beneficial bacteria in the gut.

Team with garlic naan or basmati rice, this fragrant red lentil dhal is the perfect mid-week winter warmer and a perfect addition to your Meatless Monday repertoire.

Serves 4

What you need:

  • 1 cup red lentils, rinsed
  • 1 tbs extra virgin olive oil
  • 1 onion, finely diced
  • 1 carrot, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp, ginger, minced
  • 1 medium tomato, diced
  • 1/2 tsp of each spice: cumin, turmeric, cardamom, paprika
    salt and pepper to taste.


Place lentils in a medium saucepan with 3 cups water and cook the lentils on medium heat for 20 minutes, or until lentils are tender.

Meanwhile, heat a medium-sized saucepan over low-medium heat, add the oil and spice mix and stir gently for 1 minute until fragrant.

Add the onion, garlic, ginger and carrot and cook for 4 to 5 minutes, until the onions are covered in spices.

Once the onions are translucent add the tomatoes and cook, stirring gently for 2 minutes.

Once the lentils are cooked, stir the spiced onion mixture into the pot of lentils and stir well and simmer on low heat for a further 3 minutes. Add salt and pepper to taste. Serve with garlic naan bread or basmati rice.

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