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.