Spiced Lentil Dhal

A Stokes recipe by our Resident Chef

  • 1 and a half hours
  • Dairy Free
  • Gluten Free
  • Vegan
  • Vegetarian
Taste without compromise

What you'll need

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Jar 250g
Case 6x 250g
Jar 270g
Case 6x 270g
Add Selected Products
From your local shop
  • 500g Red Lentils.
  • 1 White Onion, peeled and diced
  • 1 tablespoon Stokes Chilli Jam
  • 1 Beef Tomato, diced
  • 1 teaspoon ground Cumin
  • 1 teaspoon Cumin seeds
  • ½ teaspoon Turmeric
  • 1 teaspoon ground Coriander
  • 3 teaspoons Garam Masala
  • 1 bunch fresh Coriander, chopped
  • 3 Veg stock Cubes
  • 1.5 Litres cold water
  • Sea Salt
  • Olive Oil

Lentils don’t need pre soaking as other pulses, however I find an overnight soak and a wash reduces any scum you tend to get when cooking lentils.


  1. Heat a splash of Olive Oil
  2. Add the Onion and cook until soft.
  3. Add the spices, Stokes Chilli Jam and Tomato, and cook for a few minutes
  4. Drain the lentils and add to the pan
  5. Add the Veg stock and Water
  6. Season with a couple of pinches of Sea Salt
  7. Bring to the boil and simmer for One to One and a half hours until the lentils are soft. (Remove any scum from the top of the soup if necessary)
  8. Stir in the fresh Coriander
  9. Serve with warm Flatbreads ands Stokes Mango Chutney.