Slowcooked red lentil dahl (VG, GF)

Dahl, dahl, glorious dahl. A common staple for our dinners during these cooler months. I usually use organic split red lentils for this recipe although I also love it with split mung beans. High in iron, folate, complex carbohydrates, protein and fibre. Better yet, when traditionally combined with rice (I use a combination of organic brown and white basmati rice), the meal becomes an excellent source of complementary protein which is essential in a plant based lifestyle.


1.5 cups split red lentils, soaked and rinsed thoroughly

1 TBSP coconut oil

3 cups vegetable stock (or water)

250mls coconut milk

2 TBSP curry powder- see NOTES

1/2 red onion, sliced finely

1 thumb of ginger, grated or chopped finely

1 clove garlic, crushed

2 small organic sweet potatoes- or sub with other root vegetables

3 stalks of curry leaves- optional

1 stalk of lemongrass, chopped finely- optional

  1. Fry off the spices, onion, ginger, garlic, lemongrass and curry leaves in the coconut oil until fragrant. Add a little water if the pan becomes too dry.
  2. Add the lentils and sweet potato and coat with the spices and herbs before adding the vegetable stock and coconut milk.
  3. Bring to the boil before covering the pot with a lid and letting the dahl simmer on moderate heat. Stir occassionally. The dahl is ready when the liquid has been absorbed.

Enjoy with rice, cashews and fresh coriander.


❃ The split red lentils could be substituted with split mung beans or chana dahl.

❃ Leftovers can be frozen and defrosted as needed.

Enjoy this hearty, wholesome meal!

With love,

Di ♡

“The best and most beautiful things in the world cannot be seen or even touched- they must be felt with the heart.” – Helen Keller.

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