Tomato & Chilli Lentil Daal

When you have little in the fridge, this delicious tomato and chilli dal will be the perfect back up recipe! It's a one-pot-wonder (even better, less washing up) and uses only a few ingredients you have in your cupboards.

Brilliant for a chilly evening or for batch cooking ready for the week ahead. 


  • 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 
  • 2tbsp Dairy Free Yogurt 

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
  • Turmeric
  • 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, dairy-free yogurt and peppery rocket 
  • Enjoy!