Fruity Tomato & Lentil Dal

Fruity Tomato & Lentil Dal

Warming foods season? Finally! This fruity tomato and lentil dal is what your belly needs when the temperatures are dropping, the jumpers are being pulled out of the closet and we are starting to feel comfy-womfy at home. Lit candles, a crackling fireplace (at least an imaginary one, because I do not live in the French countryside yet) and a warming dal – seems like an autumny winter’s dream. This dish can be prepared in one pot and all ingredients are simply thrown together – easy peasy. 


good news about those lentils

Lentils are a type of legume (such as beans, lupins, peanuts and peas) and are cultivated for their seeds, which is what we ultimately consume. They contain fiber which has cholesterol-reducing effects and helps to manage blood sugar levels by providing us with slow-burning complex carbohydrates. While lentils barely have any fat, they are a good source of protein (~ 9g/100g), which may be interesting to know for vegetarians and vegans. Also, if you are feeling a little low in energy, try to incorporate some more lentil dishes in your diet, as they help to replenish your iron stores. Iron is essential for metabolism and energy production because it transports oxygen throughout your body. Rather than consuming energy drinks and granola bars, iron may be what we’re lacking! In addition to this, lentils are rich in folate (also referred to as vitamin B9, which allows your body to create plenty of new cells) and manganese (which plays a role in development and metabolism). The bottom line is this: lentils are delicious and nutritious and if you don’t already cook with them regularly, you should start eating them today! 


Prep Time: 5 min

Cooking Time: 30 min

Total Time: 35 min

Servings: 3-4


For this recipe you will need:

1 tbsp coconut oil

2 onions, chopped

3 cloves of garlic, minced

3 cups vegetable stock

1 cup dried red lentils

½ tsp ground cumin

1 tsp ground turmeric

¾ tsp ground ginger

½ tsp chili flakes

2 plum tomatoes, chopped

a handful of fresh parsley

topping: coconut milk



  1. In a pot, heat the coconut oil and fry the onions and ginger together with the cumin, turmeric, ginger and chili
  2. Add the tomatoes and allow them to soften before you add the lentils as well as the vegetable stock. Cover the pot with a lid and allow the dal to simmer for another 25 minutes while occasionally stirring. 
  3. Serve in bowls and top with fresh parsley and a dash of coconut milk. Devour and warm your heart! ♥ 


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