DAHL (Vegan) Recipe at MyDish

DAHL (Vegan)

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  • 1. Measure and check LENTILS for small stones. Rinse well in sieve. cover with WATER, add BAY LEAVES, a drop of OIL and crumbled STOCK CUBE. Bring to boil and simmer gently, stirring occasionally. Add more liquid if required.
  • 2. Peel ONION and GARLIC cloves. Chop into small pieces.
  • 3. Heat OLIVE OIL in a separate small pan, stir in ONION, GARLIC and CURRY PASTE (can be RED, GREEN or a MIX, or INDIAN - and as pep as you like!). Saute together for a couple of minutes then add to simmering lentils
  • 4. Stir in TURMERIC and simmer gently until cooked (10-15 minutes). Check seasoning.
  • 5. Serve with RICE (Thai fragrant brown or white rice is good!) or BAKED POTATOES and a seasonal vegetable like SPINACH, SEA BEET, CAULIFLOWER, BROCOLLI or CABBAGE.
  • Tips

    • * Goes well with ROAST VEGETABLES.
      * Mix left-over DAHL and RICE, leave overnight then roll into balls and bake on oiled baking sheet - makes tasty, spicy balls that can be eaten hot or cold with salad.
      *Read ingredients of Curry Pastes to ensure Vegan - Thai Pastes often have 'shrimp paste' and Indian 'whey' or 'milk powder'.
      * DAHL freezes well.


    • 8 OZ Organic Red Lentils
    • 1 STOCK CUBE Vegetable (or Tomato)
    • 6-8 CLOVES Garlic
    • 4 TBSP Olive Oil
    • 2 Bay Leaves
    • 1 SMALL Onion (optional)
    • 1-2 DSP Curry Paste (Thai Red or Green Curry Paste by LOTUS is Vegan)
    • 1 TSP Turmeric
    •  Fresh Coriander to garnish

    By Views 1534  Added Fri Aug 13 2010

    So nutritious, economical and easy to make! Use any vegan curry flavouring - goes well with vegetables of the season and rice.