Obviously this dish has been inspired by an Indian dish ‘Dhal’. I always use Japanese S&B Curry Powder, so this dish tastes similar to Japanese curry. Of course you can use your favourite Curry Powder. This dish is very simple, easy to cook, and it won’t cost you much, yet it is delicious and nutritious.


4 Servings


1 to 2 tablespoons Olive Oil
1 clove Garlic *finely chopped
1 large Onion *finely chopped
1 small piece Ginger *grated
1 tablespoon Curry Powder
1 can (400g) Diced Tomatoes
4 cups Vegetable Stock *OR Stock of your choice
1 cup Dry Lentils *I used Green Lentils
1 Bay Leaf
Salt & Pepper
1 teaspoon Garam Masala
Finely chopped Parsley OR Coriander
Rice to serve *I served with Turmeric Basmati Rice

  1. Heat Oil in a pot, cook Garlic and Onion. When softened, add grated Ginger and Curry Powder, and stir for a minute. Add Tomatoes, Vegetable Stock, Dry Lentils and Bay Leaf, and bring to the boil.
  2. Cover with a lid, and simmer for 20 to 40 minutes, occasionally stirring. *Note: Cooking time depends on the type of Lentils. Today I used Green Lentils and cooked for 40 minutes.
  3. Season with Salt & Pepper. Then add Garam Masala and stir to combine. Sprinkle with some finely chopped Parsley (OR Coriander) and serve with Rice. *Note: Today I served with Turmeric Basmati Rice.