Prep 10 Mins
Cooking 30 Mins
Serves 4 - 6

Discover the rich and comforting flavors of a classic Red Lentil Dal, a staple of Indian cuisine that promises a burst of warmth and nourishment in every spoonful. This recipe transforms humble red lentils into a velvety, aromatic stew infused with spices that evoke the essence of traditional Indian cooking. Perfect for a hearty meal, this dal is not only delicious but also packed with protein, making it a nutritious option for vegetarians and vegans alike. Serve it with steamed basmati rice or warm naan for a complete and satisfying meal.


  • 4 Tbsp olive oil
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 50g tomato paste
  • 2 Tbsp Cape Herb & Spice BUTTER CHICKEN
  • 600ml low sodium vegetable stock
  • 400ml coconut milk
  • 200g dried split red lentils, rinsed well
  • 2 large tomatoes, diced
  • ½ red onion, diced
  • 1 large bunch coriander, roughly chopped
  • 2 Tbsp fresh lime juice
  • Lime wedges, for serving
  • Plain yoghurt, for serving
  • Naan bread, for serving


Heat olive oil in a medium sized pot.

Add the onion and cook until tender.

Add the garlic and ginger and cook until fragrant.

Add the tomato paste and Cape Herb & Spice Butter Chicken Seasoning.

Cook briefly to bloom the spices and the tomato paste turns a deep red brick colour.

Pour in the vegetable stock and coconut milk.

Stir to mix well.

Scatter in the lentils, mix, and bring to a simmer.

Simmer and stir occasionally for 15-20 minutes until lentils are tender and creamy.

While the lentils are cooking, combine the tomatoes, red onion, coriander and lime juice in a bowl. Mix.

Spoon the hot dal into bowls.

Garnish with a generous dollop of yoghurt and a few spoonfuls of the fresh tomato and onion salsa.

Serve with warm naan and enjoy!


Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram |