British-Style Curried Lentils

General Fast With Oil Published April 10, 2026

The British have been eating curried lentils since the days of the Raj, and for good reason — it is one of the most comforting things you can put in a bowl. This is not an authentic Indian dal (though it borrows heavily). It is the sort of thing you find in a proper British kitchen: warming, slightly sweet from the onions, gently spiced, and enormously filling.

The curry powder here does real work. Unlike many vegan dishes that rely on subtlety, this leans into bold, warm spice — the kind of food that makes you forget you are fasting at all.

FASTING LEVEL: Fast With Oil
SERVINGS: 4-6
TIME: 45 minutes

INGREDIENTS

- 1.5 cups red lentils, rinsed
- 2 tablespoons olive oil or vegetable oil
- 2 onions, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder (Madras-style if you can find it)
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 can (400g) chopped tomatoes
- 4 cups water
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Fresh coriander (cilantro) for garnish
- Mango chutney for serving (check label — most are vegan)

METHOD

1. Heat oil in a heavy-bottomed pot over medium heat. Add the onions and cook slowly for 8-10 minutes, stirring occasionally, until they are soft and starting to turn golden. Do not rush this step — the sweetness of well-cooked onions is the backbone of the dish.

2. Add the garlic and ginger, cook for 1 minute. Add the curry powder, cumin, turmeric, and cayenne. Stir constantly for 30 seconds — you want the spices to bloom in the oil and become intensely fragrant.

3. Add the tomatoes and cook for 2-3 minutes until they start to break down.

4. Add the red lentils and water. Bring to a boil, then reduce to a gentle simmer. Cook for 20-25 minutes, stirring occasionally to prevent sticking, until the lentils have completely broken down into a thick, porridge-like consistency.

5. Season generously with salt, pepper, and lemon juice. The consistency should be like a thick soup — add more water if needed.

6. Serve over rice or with warm naan (check that your naan is egg- and dairy-free during fasting, or use pita). Garnish with fresh coriander and a spoonful of mango chutney on the side.

NOTES

- For a richer version on fish days, stir in a tin of sardines at the end. Unorthodox, but surprisingly good and adds significant protein.
- Leftovers improve overnight as the spices meld. This makes excellent lunch the next day.
- If you cannot find Madras curry powder, use any good curry powder and add an extra pinch of cayenne.