Camp Cooking 101 - Red Lentil Dahl
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Red Lentil Dahl

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4


  • 2 tbsp oil
  • 1 pc onion sm. dice
  • 4 cl garlic minced
  • 1 1" pc ginger minced
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric powder
  • 2 lrg tomatoes diced
  • 1 cup red lentils
  • 3 cups water
  • 1 pc chicken bouillon cube (optional)


  • Finely mince as best as you can, the onion, garlic, ginger
  • Saute onion, garlic and ginger in oil until lightly brown
  • Add cumin, coriander, garam masala, chili powder and turmeric – toast spices slightly
  • Add .5 cup water and tomatoes, simmer until almost all evaporated
  • Add red lentils and water or stock, bring to a low simmer
  • Cook for about 15 minutes until lentils are cooked, season to taste and adjust with water to desired consistency if necessary


The base of this dahl is a great base for a curry as well. Add an extra tomato and crush them up to help them break down into the sauce. Alternatively use a small packet/jar of plain tomato sauce. Instead of reducing at this point, omit the lentils and replace with meat or vegetables (potato/cauliflower - aloo gobi) simmering on low, covered until tender and cooked. Add a splash of water as needed. If you happen to have yogurt stir in a 1/4 - 1/2 cup. Serve over rice (basmati).