Weeknight Red Lentil Dal

Twenty-five minutes, mostly pantry, better the next day.

• Serves 4
• Prep 10m
• Cook 25m
• Total 35m

Ingredients

• 250 g red lentils, rinsed until the water runs clear
• 2 tbsp ghee or neutral oil
• 1 onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp garam masala
• 1 400 g tin chopped tomatoes
• 750 ml water or vegetable stock
• 1 tsp salt, plus more to taste
• Juice of half a lemon
• Coriander leaves, to serve

Steps

1. Warm the ghee in a heavy pot over medium heat. Cook the onion with a pinch of salt for 7 minutes, until soft and just golden.
2. Add the garlic, ginger, turmeric, cumin and garam masala. Stir for 1 minute, until fragrant.
3. Tip in the tomatoes and cook for 3 minutes, scraping the bottom of the pot.
4. Add the lentils, water and salt. Bring to a boil, then lower to a steady simmer.
5. Simmer uncovered for 20 minutes, stirring now and then, until the lentils collapse into a loose puree. Add water if it tightens too much.
6. Stir in the lemon juice, taste for salt, and scatter with coriander.

Notes