“When I first posted this recipe, I hadn't made it, I had posted it for a tag game, but encouraged by the positive reviews it has received, I made it this weekend, and took it as a gift for my friend, who loves hot curries and dahls. Its a little hot for my personal taste, but she loved it! Easy and quick to make, it comes from the Very Easy Vegetarian Cookbook, by Simon & Alison Holst”

Ingredients Nutrition


  1. Heat the oil in a large pan.
  2. Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
  3. Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
  4. Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
  5. Cook until the lentils are tender, about 25 - 30 minutes.
  6. Stir in the coriander and serve.
  7. Suggested accompaniments, steamed rice, naan bread, poppadoms.

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