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Red lentil dal

One-pot, easy and comforting

cooking time: 30mins difficulty: easy serves: 2


300 g of red lentils

2 red chilies, minced

2 red onion, diced

4 cloves of garlic, minced

1 can of  tinned tomatoes

1 l of vegetable stock

4 tbsp of tomato puree

1 cup of fresh spinach

Salt and pepper to taste

1/2 tsp chilli flakes

2 tbsp smoked paprika

2 tsp tumeric

1/2 tsp ground cumin

½ dried ginger

4 dried bay leaves

Optional toppings:

Coconut yougurt


Coriander or parsley


1. In a large pan on a medium heat dry fry all the dried spices and bay leaves.

2. Finely chop the chilies, onion and garlic and add to the pan with the spices with a drizzle of olive oil (or splash of water) and cook for around 4 minutes.

3. Stir in the tomato puree, tinned tomatoes and  the vegetable stock and give everything a good mix.

4. Add the red split lentils and sprinkle a little salt and cook for around 20 minutes.

5. Once the lentils have cooked, add the spinach.


Add the toppings you prefer.

Really good with rice.

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