Spicy Red Lentil Dahl with Organic Red Wine Vinegar

Spicy Red Lentil Dahl with Organic Red Wine Vinegar

Preparation time: 10 mins

Cooking time: 30 mins

Serves: 4


  • 2 Tbsp olive oil
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 2 Tbsp tomato paste
  • 1 tsp cumin seeds
  • 1 Tbsp curry powder, mild, medium or hot
  • 600ml vegetable stock
  • 400ml (1 tin) coconut milk
  • 190g / 1 cup dried split red lentils, rinsed well
  • 2 Tbsp Safari Organic Red Wine Vinegar
  • Salt and pepper, to taste
  • Yoghurt or coconut yoghurt, for serving
  • Fresh coriander, for serving


  • Heat olive oil in a deep saucepan or medium sized pot.
  • Add the onion, season lightly, and cook until very tender but not brown. Add the garlic and ginger and cook until
    fragrant. Add the tomato paste, cumin seeds and curry powder and cook for one minute.
  • Pour in the vegetable stock and coconut milk. Stir to mix well.
  • Add the rinsed and drained lentils and bring to a simmer. Simmer and stir occasionally for 20 minutes until lentils are
    very tender and creamy.
  • Add the Safari Organic Red Wine Vinegar and stir through. Season to taste.
  • Spoon into bowls and garnish with a swish of yoghurt and fresh coriander. Serve with naan and enjoy!

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