Easy yellow indian dal

This is a recipe I have been introduced to by my mother in law, Marilyn. She said it was something she kept on coming back to because it was so tasty and easy and quick to swing together for lunch or after work. I tried it last night and she was definitely right, it's extremely easy to make! It is also very nutritious with all the fiber and protein rich lentils and potent spices, and never the less very filling and yummy. It is also very budget friendly and so it ticks lots of boxes for a everyday recipe-keeper. You can eat the soup just as it is, or serve it with a nice piece of bread, or even make it thicker like a curry and have with rice and veggies (use less veg. broth then), so the options are many! It is just as good if not even better after a day or two, so perfect for batch cooking. It also works to well to freeze. The recipe comes from Alice's Cook Book by Alice Hart.

Ingredients (4 portions):

  • 300g red lentils, rinsed

  • 400 ml (1 can) diced tomatoes

  • 400 ml (1 can) coconut milk

  • 1 onion, finely chopped

  • 2 garlic cloves, chopped

  • 2 tsp cumin seeds, toasted (it works just as well with the same amount of ground cumin)

  • 1/2 tsp ground turmeric

  • 1/2 tsp dried chili flakes

  • 750ml vegetable stock

  • lemon juice, to taste

  • 1 tsp olive or canola oil

  • 2 tsp mustard seeds (optional)


  1. Tip the split peas (or red lentils), tomatoes, coconut milk, onion, garlic, cumin, turmeric, chili and vegetable stock into a large saucepan and bring to boil.

  2. Simmer, half covered with a lid, for 40 minutes, giving it a stir now and then until the peas or lentils have broken down.

  3. Season to taste with lemon juice, salt and pepper.

  4. Adjust the consistency with a little bit of water if you would like it thinner.

  5. While the soup is cooking, fry the mustard seeds in a little bit of oil until the seeds pop. Spoon over the hot soup and eat. Enjoy! Serve with a whole grain bread if you like.

RecipesAubrey Moller