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Rebecca Rose


Easy Red Lentil Dhal

One pot delicious Indian dhal. Rich, creamy and full of flavour that's ready in just 25 minutes.

I adapted this recipe, as I had some carrots to use up, and I was wanting a comforting dish (yes in August). It turned out to be one of my best ones yet.

This delicious dhal is high in protein, fibre, and antioxidants.

Vegan | Easy | Prep time 10 minutes | cooking time 25 minutes | serves 2 for a main meal, 4 for sides


150g dried red lentils (I soaked them previously for a few hours)

1 tin of light coconut milk

1 tsp of coconut oil

200ml veggie stock and filtered water

5 carrots chopped

1 large white onion

3-4 garlic cloves (I love garlic so I put in more)

1 tsp mustard seeds

1.5 tsp ground turmeric

1 tsp ground coriander

1 tsp ground ginger

1 small red chilli chopped (you may want to add more if you like more of a kick)

To garnish

Fresh coriander

Black onion seeds


  1. Start to lightly fry the mustard seeds in a large saucepan, add the garlic and onion and gentle fry them until soft.

  2. Add the turmeric, ground ginger, ground coriander, and chopped chilli and fry for a few more minutes

  3. Add the chopped carrots and fry lightly until they have started to soften

  4. Add the coconut milk, and stock. Put the lid on the pan and simmer for around 25 minutes until the lentils are nice and mushy.

  5. Add to a bowl and serve with fresh coriander and sprinkle with black onion seeds

  6. I sometimes stir in some spinach or add a dollop of coconut yoghurt at the end.

Enjoy :)

Let me know if you use this recipe. Like and share your comments. I would love to know how you found it


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