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I love dhal. It’s one of my comfort foods just as much as roast beef and Yorkshire pudding is. Sometimes I serve it along with a main dish, salad and rice and sometimes just with rice. I made this one last night. It took less than 30 minutes from start to finish. While it does a have little midl chilli added it is not spicy, more piquant and really tasty.

Tasty red lentil dhal


1 cup red lentils

1 can of chickpeas, drained

1 medium sweet potato cut into chunks

1 medium onion finely chopped

handful of green beans, topped and tailed

bunch of coriander

10 cherry tomatoes

2 heaped tsps of Massell Chicken-style stock

1 squirt of Gourmet Garden mild chilli

1/2 squirt (you know what I mean) of Gourmet Garden garlic

1 tbsp olive oil

25-30g of butter


salt to taste


Put the red lentils in a bowl and cover with cold water. Swish them around so the water becomes cloudy and then decant the water off into the sink. Repeat this two more times. If you don’t wash the lentils like this you will get an unsightly scum on your dhal.

Place the oil and butter in a heavy saucepan and heat on medium heat until the butter is melted and foamy. Add the onions and cook until they start to turn opaque then add the lentils and stir well. They should become opaque and buttery coloured. As they begin to change colour add the garlic and mild chilli. Stir constantly so they don’t stick to the bottom of the pan. Then add the chickpeas, stir through and add enough water to cover. Add the sweet potato chunks and the chicken-style stock and give it a good stir. When the stock boils turn it down to a simmer and add the green beans. Cook with the lid on until the sweet potato is cooked.

While the dhal is cooking cut the cherry tomatoes in half and roughly chop half of the bunch of coriander. When the dhal is cooked pour into a large bowl and stir in the raw tomatoes and coriander. Add salt to taste. Serve with steamed or boiled rice for a simple meal. Or add a salad and/or a main such as chicken curry for a more flash meal.