Red Lentil and Butter Bean Dhal

A one pot wonder dish- Once the garlic and onion are sautéed you add all the ingredients and pop the lid on the pan and thats it! Quick, cheap and easy- perfect for students. Its vegan and high in protein too!
Serves 3
50 mins
Super Easy
Jae Witts
Jae Witts
University of Leeds
Red Lentil and Butter Bean Dhal


1 white onion

2 cloves of garlic

a splash of olive oil

1 tsp paprika 

1 tsp curry powder 

a pinch of salt 

juice of 1 lemon 

1 can of butter beans 

1 cup of dried red lentils

1 vegan/vegetable stock cube

600 ml of water


Let's cook

Dice the onion and garlic, simmer on a low heat until soft. Dash in the paprika, curry powder and salt. (Feel free to free style a bit here and experiment with other spices such as cumin, garam masala or ginger.) 

Boil the water and in a separate container dissolve the stock cube in it. Add the stock, lemon juice, lentils and butter beans to the onions. Place a lid on the sauce pan and leave to simmer on a low heat for 45 minutes. 

Occasionally give the dhal a stir to ensure all the flavours are mixing. The lentils will absorb the water and thicken the dhal- add more water if needs be. Once cooked, garnish the dhal with some coriander. I have served my dhal with brown rice and green beans

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Red Lentil and Butter Bean Dhal