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Red Lentil Dal


A gently spiced lentil dal that makes for a simple dish suitable for both vegetarian and vegan diets. Using our bestselling Yorkshire Rapeseed Oil with Garlic, along with ginger and turmeric it makes for such a lovely blend of flavours. Just add naans!


2 tbsp Yorkshire Rapeseed Oil

A dash of Yorkshire Rapeseed Oil with Garlic

200g red lentils, rinsed in cold water

1.2 litres water

2 slices fresh ginger

1 garlic clove, peeled and sliced

1 tsp turmeric

Salt to taste

2 chilli peppers, fresh or dried

1tsp whole cumin seeds



Put lentils and water in heavy based pan. Bring to the boil and remove any surface scum. Add ginger, garlic and turmeric.

Partially cover, cook over very low heat for approx 2 hours, stirring regularly to avoid sticking/burning.

Add salt to taste. Transfer to serving dish.

Heat oils in a small pan and add cumin & chillis. Cook for a few seconds only, then pour over hot dal before serving.

Suitable for vegans and vegetarians.