tomato dhal

A warming tomato and red lentil dhal; gently spiced with chilli, cumin and garam masala.  Serve it piled high on top of a mound of steamed rice for the perfect winter comfort food, or as a side on curry night.


Dhal is an excellent dish for making in bulk and storing in the fridge or freezer for a quick lunch, dinner or a side dish.  It's incredibly easy to make and is a nutritious meal, with a whopping 45% of your daily iron, 35% of your daily vitamin C but a mere 200 calories per serving!



500g red lentils

1 tbsp coconut oil

1 onion, finely chopped

3 garlic cloves, minced

3 tbsp tomato puree

3 tsp cumin, ground

2 tsp turmeric

2 tsp garam masala

2 tsp chilli, finely chopped

1 tin of tomatoes (400g)



Prep:  5 minutes

Cook:  30 minutes

Serves:  4


1.  Cook the lentils as per the pack instructions, usually 20 minutes in simmering water.  Make sure your pan is big enough to give the lentils room to expand.


2.  Whilst the lentils are cooking, fry your onion and garlic in the coconut oil until the onion starts to go soft, approx. 5 minutes. 


3.  When the onion is cooked, add all of the spices, the tomato puree and the chilli, stir thoroughly and set aside off of the heat.


4.  When the lentils are cooked, drain them using a big sieve and return them to the pan.  Add the spiced onion mix and the tomatoes and stir through.  Heat through for around 5 – 10 minutes and then serve. 


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