Tomato & Chilli Lentil Daal


  • 150g Red Split Lentils
  • 1 Small Red Chilli (Only use half if you like it mild)
  • 1 Small Red Onion
  • 2 Cloves Finely Chopped Garlic 
  • 150g Tomatoes Chopped
  • 300ml Vegetable Stock (Kallø)
  • 2 tbsp Tomato Puree (Plus 1/2 cup Hot Water)
  • Handful of Spinach 
  • 1 tbsp Olive Oil 

Generous pinch of: For Seasoning I add just less then 1/8 tsp of each, however add a little less and build up by regularly tasting.

  • (Very small sprinkle) Chilli flakes
  • Smoked Paprika (Because I Use This With Everything!)
  • Ground Black Pepper
  • Tumeric
  • Coriander Seeds
  • (A very small pinch of) Ground Cumin Seeds
  • Curry Powder
  • Dried Ginger
  • 2 Dried Bay Leaves


  • In a large pan on a medium heat dry fry all the dried spices and bay leaves listed in the ingredients
  • Finely chop the chilli, onion and tomatoes and add to the pan with the spices with a drizzle of olive oil and cook for around 4 minutes
  • Once the onions are browning, add the chopped garlic and cook for around 60 seconds
  • Stir in the tomato puree with the 300ml of vegetable stock, add to the pan and give everything a good mix
  • Add the red split lentils and sprinkle a little salt and cook for around 20 minutes, stirring when need to
  • Once the lentils have cooked give the mix a taste, and add any additional flavours if needed (I always add more tumeric)
  • Five minutes before serving add the spinach and allow to wilt
  • Serve up the daal, and garnish with fresh coriander, greek yogurt and peppery rocket (If you are vegan leave out the yogurt or there are plenty of vegan options to chose from such as the The Coconut Collaborative)
  • Enjoy!