Green Lentil Dahl with Mint


A delicous low-cal version of this vegetarian dish


  • 250g green lentils, rinsed
  • 800ml cold water
  • 1 tsp ground turmeric
  • 1 tbsp butter
  • 1 tsp cumin seeds
  • 1 white onion, thinly sliced
  • Salt and pepper
  • Mint and parsley to serve


  • Put lentils in a pan with cold water and bring to the boil.
  • Skim off froth, then stir in the turmeric.
  • Reduce heat and simmer, uncovered, for 15-20 minutes, stirring occasionally until you have a puree.
  • Add a little boiling water if too thick.
  • Heat butter in a small frying pan and fry cumin seeds for a minute, then add onion and saute for 5 minutes until softened.
  • Add onion mix to cooked lentils. Season and serve topped with plenty of mint and parsley.

Serves 4

224 calories per serve

Adapted from The Fast Diet Recipe Book by Mimi Spencer and Sarah Schenker

Dahl is full of protein-packed lentils that are also high in satiating fibre.  Turmeric contains curcumin, a powerful anti-inflammatory thought to help prevent dementia and cancer.  It is more bio-available if cooked with oil and black pepper.  Parsley is a good source of vitamin C and has detoxification properties.