Dahl that's not Dull


  • 1 1/2 cups red lentils
  • 2 tbsp sunflower oil
  • 1 onion- finely chopped
  • 5 cloves garlic-minced
  • 1 large piece of ginger- peeled and minced
  • 1 tbsp cumin seeds- toasted and ground
  • 2 tbsp coriander seeds- toasted and ground
  • 2 tbsp ground cumin
  • 1 tbsp turmeric
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • sea salt
  • freshly ground pepper
  • 1/2 cup coconut milk
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Dahl that's not Dull

Time: 25 minutes prep, 20 minutes cook
Servings: 8 bowls


  1. In a large pot rinse and drain the lentils several times, until the water runs clear.
  2. Cover with water and bring to a boil, cook until lentils fall apart. You will have to skim off the foam several times, I find using a ladle works the best.
  3. Heat a saute pan and add oil.
  4. Add onion, garlic and ginger, saute on low heat for at least 10 minutes.
  5. On medium/high heat, in a small frying pan add the cumin seeds and coriander seeds, toast until they change to a darker colour or you can smell them. Grind in a coffee grinder if you have one, I don't so I use a mortar and pestle. Add to the onion along with the rest of the spices, cook for 2-3 minutes.
  6. Add the onion and spice mixture to the skimmed off pot of lentils.
  7. Season with vinegar,syrup,salt and pepper. Finish with coconut milk.
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1 vote | 5842 views

A blend of spices stirred into a steaming pot of red lentils finished with coconut milk, to make the most amazing soup


  • judee
    May 27, 2012
    What a fabulous dish! I love the combo of spices, coconut milk, and honey. Sounds so good.