From group online classes to bespoke individual classes to reorganizing your kitchen and advising you on food choices everything Clara does is about bring the passion of food into the homes of her clients.

Phone:      0862396975
Address:   Cork, ireland

Clara Cooks

Red Lentil Dahl with Potato, Mangetout and Spinach

Red Lentil Dahl with Potato, Mangetout and Spinach served with Cucumber Riata

I Love, Love, Love a good Dahl recipe and this one is up there with the best!

Serves 6

  • 225g (8ozs) orange/red lentils
  • 400ml (14fl oz) can of coconut milk plus 200ml (10fl oz) water
  • 1 teaspoon turmeric
  • ½ tsp salt
  • 1 tablespoon lemon juice
  • 1 teaspoon garam masala (or curry powder if you don’t have garam masala)
  • 3 tablespoons oil 
  • 1 teaspoon cumin seeds
  • 1/2 – 1 teaspoon cayenne pepper
  • 1 teaspoon coriander powder
  • 1 Tin/400g Chopped tomatoes
  • Large bunch Spinach
  • 2 large potatoes chopped to small bite sizes
  • Mangetout or green beans
  • Large bunch spinach


  • 2 small onions, sliced and  sautéed until golden
  • Chopped fresh coriander
  • Red Chilli
  • Fresh Lime

Cucumber Riata

  • 1/4 medium-sized cucumber
  • a pinch of salt
  • 1 tablespoon chopped coriander leaves, or 1/2 
  • 150ml (5fl oz/generous 1/2 cup) plain yoghurt 
  • 1/2 teaspoon ground cumin


  1. Wash the lentils well drain and put in a heavy saucepan with the coconut milk and water, add the turmeric, bring to the boil and simmer for about 20 minutes by which time the lentils will be soft.
  2. Put the potatoes in a pan in cold water with some salt bring to boil and simmer for about 10 min, drain and put aside.
  3. Sautee onion and put aside.
  4. Heat the rest of oil, add cumin seeds, fry for 10 seconds and turn off the heat. Add the cayenne and ground coriander, mix in the tomatoes and cook for 5 min on low. 
  5. Blanche the mangetout/green beans
  6. Add salt, lemon juice and garam masala to the lentils and mix through. 
  7. Pour tomato mix over the cooked lentils. Mix well
  8. Mix through mangetout/green beans and potato.
  9. Mix in the spinach in a few batches until wilted through.

For the cucumber and Yoghurt Raita

  1. Slice the cucumber in half lengthways and remove seeds with a spoon.
  2. Grate remainder into a bowl,
  3. mix with yoghurt and cumin

Serve up in a bowl, top with sauteed onions, coriander and red chilli. Add a spoon of raita and a ¼ lime.

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