Dahl With Roasted Tomatoes | sheerluxe.com
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Prep Time: 20 Minutes (Plus Overnight Soaking) | Cooking Time: 80 Minutes

Serves 4-6

A warming vegetarian supper, this traditional dahl recipe might not be quick to rustle up but you can leave it simmering whilst you do other jobs around the house, and the comforting flavours are well worth it.


  • 375g (12oz) of red lentils
  • 1½ tbsps of olive oil or ghee, plus extra for oiling the tomatoes
  • 300g (10oz) of cherry tomatoes
  • 2 brown onions, chopped
  • 1 garlic clove, crushed
  • 2-cm (¾-inch) piece of fresh ginger root, peeled and chopped
  • 1 tsp of garam masala
  • 1 tsp of ground turmeric
  • 1 tsp of cumin seeds
  • 1 tsp of coriander seeds
  • ½ tsp of ground nutmeg
  • 1 tsp of mustard seeds
  • ½ tsp of chopped dried chilli (optional)
  • 1.2 litres (2 pints) of chicken broth or vegetable broth
  • 200ml (7 fl oz) of passata
  • Sea salt and freshly ground black pepper


  • Natural yoghurt or kefir, to serve
  • 1 handful of fresh coriander leaves, chopped
  • 6 mint leaves, shredded


  1. Rinse the lentils under cold running water, then put them into a bowl, cover with cold water and let soak overnight.
  2. The next day, preheat the oven to 150˚C/300˚F/Gas Mark 2. Rinse the lentils under cold running water and drain well.
  3. Rub a little oil over the cherry tomatoes, then place them a roasting tin and season with salt and pepper. Bake in the oven for 45 minutes. Remove from the oven, cover with foil and set aside.
  4. Meanwhile, heat the olive oil or ghee in a large, heavy-based pan. Add the onion and garlic and cook over low heat for 15 minutes until soft and translucent. Add the ginger and spices and cook for a couple of minutes, stirring continuously. Add the lentils and stir well to coat in the spiced oil and onions. Add the broth and passata and bring to the boil, then cover with a lid and cook over low heat for 1 hour, checking from time to time to make sure the dahl isn’t drying out and adding a little more stock or water if necessary.
  5. Ladle the dahl into bowls, place some roasted tomatoes on top, then add a dollop of yoghurt or kefir and sprinkle with the coriander and mint.

Recipe courtesy of Fertile by Emma Cannon, photography by William Shaw (Vermilion, £20)


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