Potato & Lentil Dahl
Prep: 5 mins
Cook: 35 mins
Serves: 4
A mild Indian-style dish suitable for the whole family.


  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 4 potatoes , cut into chunks
  • 2 tsp ground cumin
  • 1 cup water
  • 440 no-added-salt diced tomatoes
  • 440 g can no-added-salt brown lentils, drained and rinsed


  1. Heat the oil in a saucepan over medium heat.
  2. Add the onion and potato. Cook, stirring, for 5 minutes until the onion is soft.
  3. Add spices and cook, stirring, for 1 minute or until you can small the flavours.
  4. Add the water and tomatoes.
  5. Turn up the heat and bring to the boil.
  6. Reduce heat to medium and simmer, stirring occasionally, for 20 minutes or until liquid reduces by half.
  7. Add the lentils to the potato mixture.
  8. Cook for 5 minutes or until heated through.


  • Substitute ground cumin for 1 tablespoon of curry powder.
  • Garnish with fresh coriander.

Healthy tip!

Use the left-over water from cooking vegetables to make stock or soup. It's full of vitamins!

More tips

Nutrition Information

per serving per 100g
Energy 957 kJ 244 kJ
Protein 9.4 g 2.4 g
Fat, total 5.5 g 1.4 g
— saturated 0.7 g 0.2 g
Carbohydrate 31.3 g 8 g
— sugars 6.9 g 1.8 g
Sodium 385 mg 98 mg
Fibre 6.7 g 1.7 g

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Comments (1)

  • Avatar

    1 teaspoon each of cumin & coriander. A tasty vegetarian meal, I also sometimes add cauliflower or spinach. A very nice meat free meal.
    Peta Nutt
    Posted on: 16 Jun 16

Rating (0 ratings)


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