• No cheese, please

Vegan Red Lentil Dal

The weather is getting colder but this comforting vegan red lentil dal will warm you up from the inside, like a big hug in a bowl. One of my favourite things about this recipe is all the ingredients are probably already hiding in your cupboards. It also doesn't take long to cook, freezes well so is perfect for quick evening dinners or batch cooking on the weekend.

Serves 6


  • 1 cup dried lentils, soaked for ten minutes

  • 1 tbsp oil (I used chili-infused oil)

  • 2 onions, diced

  • 4 cloves garlic, minced

  • 1 thumb ginger, grated

  • 1 chili, diced

  • 1/2 tsp ground cumin

  • 1/2 tsp ground coriander

  • 1/2 tsp ground cumin

  • 1 tsp garam masala

  • 2 tsp turmeric

  • handful fresh coriander, chopped

  • juice of 1/2 lemon

  • 1 tin chopped tomatoes

  • 1 tin (400ml) coconut milk

  • 500ml veg stock

  • 2 big handfuls of spinach


  • Put oil in a large saucepan and cook the chopped onions for five minutes.

  • Add the chili, ginger, garlic and cook for another couple of minutes until fragrant.

  • Add the ground spices and cook for another couple of minutes, mixing it well so the onion is coated in lots of flavour.

  • Then, add the tomatoes, coconut milk and vegetable broth.

  • Drain the lentils and add these, too.

  • Mix and bring it to the boil.

  • Reduce the heat and simmer for twenty minutes, stirring regularly so the lentils don't stick to the bottom.

  • Once the sauce has noticeably reduced, and you're happy with the consistency, add the lemon juice and the spinach and stir until wilted.

  • Serve immediately with rice or naan, or both!


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