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Photo: Lily Carden

Harissa and Turmeric Dal

Serves 2-3

Takes 25 minutes to make

I’ve been making this a lot recently as it’s quick and tasty (and importantly, cheap). It tastes great on its own but if you want to jazz it up then either top it with diced roast sweet potatoes, serve with rice or naan (the best tip is to buy a naan from your local takeaway and add it to your own meal). Don’t like spice? Just use less harissa (though some is needed for flavour). You can buy it easily from the international aisle of many supermarkets — if you can get it, I particularly recommend rose harissa.


1tbsp olive oil

1 small onion, diced

3tsp turmeric powder

1-3 tsp harissa paste

250g red lentils

400ml coconut milk

400ml water

1 lime, juiced


Heat the oil in a large pan and fry the onions until soft. Add the harissa and turmeric and cook for one minute. Pour in the lentils, coconut milk and water, stir everything together. Cook for 15 minutes, stirring occasionally, until the lentils are soft but retain their shape and no longer taste bitter. Ladle into bowls and drizzle a generous amount of lime juice over it. Hey presto, it’s done. Serve with your chosen accompaniments.

Tags: coconut milk, cooking, dal, harissa, indian, lentils, lime, Recipe, red lentils, turmeric, vegan, vegetarian

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