Spiced red lentils with cucumber yogurt from Plenty (page 221) by Yotam Ottolenghi

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

christineakiyoshi on November 28, 2025

Fantastic and full of flavor. May want to double the recipe because it is a small batch. We used vegan yogurt with this. 5 stars.
chezlarios on November 23, 2025

Delicious, nutritious, and minimal dishes. I skipped on the butter as it didn't feel necessary and didn't seem to fit the rest of the flavour profile.
lholtzman on September 05, 2024

This has a lot of flavor. I added 1.25 tsps. Morton’s kosher salt to bring out the flavor. I like the spice level.
Acarroll on October 31, 2021

This was so good! I enjoyed smelling every step of the cooking process. I used cashew yogurt and vegan butter to make it dairy-free. Didn't have curry leaves or fenugreek, otherwise made as-written. This is definitely going in my favorites.
michalow on January 21, 2021

This is delicious. I skipped the curry leaves, sugar, and most of the butter.
JLDuck on October 09, 2020

Absolutely delicious. A fabulous dahl. A long list of ingredients but not difficult to make. I cut down the amount of butter.
wcassity on January 04, 2019

This was amazing - we all loved it. I didn’t have the curry leaves and used tomato paste in lieu of chopped tomatoes. We ate with tzaziki sauce and naan.
Bloominanglophile on January 26, 2016

This was delicious even without the curry leaves (hope to locate some eventually). I also didn't have fenugreek and couldn't bring myself to use 1/3 cup of butter in a dish serving 2-4 people. I'm sure it would be luscious with that amount instead of the 2 TBPS I used! I served this with Indian-spiced Cauliflower and Potatoes and naan.