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Beluga Lentil Dhal with Cumin, Chilli & Fried Onions

Beluga Lentil Dhal with Cumin, Chilli & Fried Onions

“Dhal is a staple in India and is a wonderful high protein vegetarian dish, and you can take out butter for a vegan version.”

By Sophie Michell, our Well-being Chef

  • Serves 2

  • 1 hour

  • 2 pans

  • Proficient

Suitable for gluten-free and vegetarians

Beluga® Lentils



1.Firstly prep the garlic, ginger, onions and tomatoes

2.Melt the butter in a medium saucepan and add the chopped onion, garlic, ginger, cumin and cardamom pod. Cook slowly for about 8 minutes until golden brown

3.Add the tomatoes, lentils and stock to the same pan and bring to the boil, before reducing the heat and simmering for 30/40 minutes, stirring occasionally so it doesn’t stick. By this time it should be a lovely thick, aromatic stew. Remember that the Beluga Lentils are pre-cooked, so you’re only simmering the Dhal until you reach your desired consistency

4.In the final ten minutes of cooking, fry the sliced onions until they reach a deep golden brown colour

5.Finally, check your dhal for seasoning before serving with a garnish of fried onions, fresh coriander leaves and chilli

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