Lentil dal, or dhal or dahl, needs no introduction. This wonderful, flavoursome mash-like dish is most know in its Indian version, packing loads of spices: turmeric, cardemom, cumin, etc. It’s easy to make, it’s healthy and it’s simply really delicious. This version is based on a Persian recipe, with less spices and more sour flavours. The addition of the tomato puree and lemon juice gives it a nice twist and balances out the kick from the turmeric, garlic and chilis. It’s still a very simple, straight forward recipe, ideal for a quick weekday meal.


  • 120 gr red lentils
  • 120 gr potatoes, peeled and cubed
  • 1 onion
  • 4 garlic cloves
  • 1 teaspoon turmeric
  • 1/2 teaspoon dried chilis
  • 1 tablespoon tomato puree
  • 600 ml vegetable stock
  • Juice from 1 lemon


  1. Peel and chop the onion. Heat some oil in a pan and fry the onion on medium heat until translucent.
  2. Crush the garlic in a mortar and add to the pan.
  3. Add the turmeric and chilis and fry a couple of minutes until fragrant.
  4. Add the lentils and potato and stir in the tomato puree.
  5. Pour in the vegetable stock, bring to a boil, reduce the heat, cover and leave to cook about 25-30 minutes, until de lentils and potatoes are cooked.
  6. Serve it with a fresh salad, some flat bread and a squeeze of lemon.