Great to warm the soul. Ideal for a weekend breakfast, lunch or dinner. Serve with a crispy green side salad or sauted greens. Yummmmm.


  • 2 Tbsp Olive/Coconut Oil
  • 1 Onion, finely chopped
  • 3 Garlic cloves, finely chopped
  • 1 knob Ginger, grated
  • 1 Long Red Chill, Finely chopped (deseeded for milder heat)
  • 1 1/2 Tbsp Tomato Paste
  • 1 Tbsp Turmeric powder
  • 1 Tbsp Paprika
  • 2 tsp Chili Powder
  • 1 Tbsp Coriander, ground
  • 1 Cup Red Dahl (lentils)
  • 2 Cups Chicken Stock
  • 1 Can Whole Peeled Tomatoes, poured in a bowl and squished with your hands
  • 1 Cup Coconut milk
  • Juice of half a Lemon
  • 2 fresh Sprigs Coriander, finely chopped
  • Pinch of Salt
  • Pinch of Pepper
  • 4 eggs
  • 1/2 Cup Tahini
  • 2 tsp Turmeric Powder



  1. Add oil to a medium saucepan on medium-high heat and caramelize onion for 3-5 minutes or until brown.
  2. Add garlic, ginger and chill and stir for 2 minutes more or until aromatic. Stir in the tomato paste and allow to cook until it resembles a dark rusty colour.
  3. Mix in the spices then the Dhal for a further minute. Once fully combined add in the chicken stock, can of tomatoes, cover and bring to a boil.
  4. Turn heat to low and allow to cook, with the lid not completely covering, for 45 minutes or until liquid has reduced by a third.
  5. Stir in coconut milk and season with lemon juice, salt and pepper. You are looking for a rich consistency so if it still very runny, turn heat to medium and keep the lid off. Once achieved take off the heat.
  6. In a bowl combine the tahini and turmeric powder, set aside.
  7. To serve evenly portion Dahl between 4 bowls, and serve with a fried egg and a spoonful of the Turmeric Tahini.