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Every Day Dahl

Updated: Oct 14, 2021

by Caroline Marson

This week I was lucky enough to do my self Isolating cooking from home with the help of my three boys! it was a lively session and great to make contact with Simon Mayo over the air waves! This recipe is from Caroline Marson from her online Cookery Course at 'I make this every week. It’s great on its own or added to other meals. It’s nourishing and the best comfort food! This is a marvellous store cupboard version'.

Serves 4


1 tsp garam masala

2 tsp turmeric

1 tsp chili powder

1 carrot grated

2 tsp ground cumin seeds

2 tsp ground mustard powder

3 garlic cloves, crushed (or from a jar, or frozen)

2 tsp chopped ginger, from a jar, or frozen, or 2cm piece of fresh ginger, peeled & chopped

1 onion, chopped (fresh, or frozen)

30g olive oil

400g water

400g can coconut milk

130g dried red lentils, sieved, rinsed and drained

400g tin of chopped tomatoes (or the same amount of fresh tomatoes)

80ml lime juice

1 tbsp fresh or frozen coriander, or 1 tsp of dried

Salt & pepper to taste


Dry fry the spice mix

Add the onion, garlic & crushed ginger. Cook until translucent

Add the red lentils, chopped tomatoes, coconut milk, carrot & water.

Simmer for 20-25 minutes. Add lime juice, coriander. S&P to taste.

Abracadabra moment Puree and add extra tomatoes to make into a soup consistency. Add Avocado Hummus, fresh herbs, Super seeds and Coconut yoghurt.

Caroline suggests:

For Flavour

• Mango Cashew and Lime Mayonnaise – counteracts the spice

• Fresh herbs, thyme, coriander or oregano

For Carbs

• Crusty Bread

• Brown Cooked Rice – makes it go further

• Roasted pumpkin

For Texture

• Add extra seeds

• Crunchy Bean Salad

• Spring Greens

For Cooling down

• Coconut Yoghurt

• A dollop of Avocado Hummus works well too

Serve this with grilled chicken, fish or lamb cutlets. Puree it to make a lovely soup. Drizzle with virgin olive oil and serve with buckwheat.

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