Lentil Dahl - Serve with Basmati Rice or Toasted Flat Bread

Preparation: 20 minutes / Cooking: 40 minutes / Serves 4-5 / Vegetarian / Vegan / Dairy Free


  • Half green chilli, deseeded and finely sliced
  • 1tsp olive oil
  • 1 shallot, finely diced
  • Half tsp ground ginger
  • 1 clove of garlic, crushed
  • 2 whole cloves
  • 1 tsp ground turmeric
  • 1tbs mild curry powder
  • Pinch sea salt
  • Half tsp granulated sugar
  • Quarter tsp ground black pepper
  • Coconut milk
  • 1 tbs TruffleHunter minced black truffle
  • Half tbs lime juice
  • 1 tsp dark soy sauce
  • Red lentils, rinsed well, picked over for brown, off, or shrivelled ones and drained
  • 2tbs coriander leaf, washed and chopped


  1. Fry chilli, shallot, garlic and whole cloves in the olive oil, on a low heat, with the lid on, until all soft and translucent and just starting to colour. About 5 to 8 mins.
  2. Now add the ground ginger, ground turmeric, mild curry powder, sea salt, granulated sugar and black pepper, replace lid and cook for a further 2 mins, still on a low heat, ensuring the mix DOES NOT brown any further.
  3. Add the lentils and mix well
  4. Now add the coconut milk, increase the temperature to a low/medium heat until the pan comes to the simmer.
  5. Turn the heat back down and continue simmering with the lid on for 25 to 30 mins until the lentils still have a little bite left in them.
  6. Remove the pan from the heat. Add the lime juice, dark soy sauce and TruffleHunter Minced Black Truffle, stir through thoroughly.
  7. Serve immediately, scattered with the chopped coriander leaf, with either toasted flat breads or boiled basmati rice.