Mains
Smoky Red Lentil Dal with Preserved Lemon & Fresh Coriander
A deeply spiced, protein-rich dal slow-simmered with smoked paprika, cumin, and finished with preserved lemon brightness.
A deeply spiced, protein-rich dal slow-simmered with smoked paprika, cumin, and finished with preserved lemon brightness.
Red lentils are one of the most nutritionally valuable foods in any pantry — extraordinarily high in plant protein, fibre, and iron, with a cooking time that requires no pre-soaking. This dal uses smoked paprika alongside the traditional cumin and turmeric to add a gentle, warming depth that makes the dish taste like it's been simmering for hours, even on a weeknight.
Heat olive oil in a large heavy pot over medium heat. Add cumin seeds and sizzle for 30 seconds. Add onion and cook for 8 minutes until soft and golden.
Add garlic and ginger, cook for 2 minutes. Add smoked paprika, turmeric, and ground coriander. Stir for 1 minute until fragrant.
Add crushed tomatoes, rinsed lentils, and vegetable stock. Stir to combine. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until lentils are completely tender.
Stir in preserved lemon rind. Adjust seasoning generously — lentils need salt. Simmer 5 more minutes.
Ladle into bowls. Top with fresh coriander, a swirl of yoghurt, and serve with warm flatbread.
Nutritional values are estimates. Reviewed by Dr. Priya Nair, RD.
