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Easy 10 minute Indian lentil dahl

Amazing the flavours that can be developed in 10 mins - we spent quite a while tweaking this recipe and reckon we’ve got it spot on - smooth, creamy, spicy and very nourishing - it works great served with toasted wholemeal pitta bread chopped into soldiers or else wholemeal couscous.


Serves 2 hungry people to stretch to serve 4 with wholemeal couscous and pitta breads

Takes 10 mins


3 cloves of garlic

a thumb-size piece of ginger

½ a bunch of scallions (approx. 4)

1 x 400g tin of chickpeas

1 x 400g tin of cooked lentils (we usually use green ones)

3 wholemeal pitta breads

1 tablespoon oil

1 handful of baby spinach

1 x 400g tin of coconut milk

juice of ½ a lime

10-15 cherry tomatoes

2 tablespoons curry powder

2 teaspoon ground cumin

1 teaspoon salt

1 tablespoon tamari/ soy sauce

½ a teaspoon black pepper


To garnish:

chilli flakes

a small bunch of fresh coriander or other fresh herb of choice


Peel and finely chop the garlic and ginger. Finely chop the scallions removing any limp outer leaves. Drain the tinned chickpeas and lentils and rinse thoroughly, keeping them separate. Chop the cherry tomatoes in half.

Put pittas in the toaster on max heat.

Heat 1 tablespoon of oil for 1 minute in a large saucepan on a high heat. Add the garlic, ginger and the scallions and cook for 1 minute. Add the cherry tomatoes and cook for further 2 minutes.

Then add all the remaining ingredients in, bring to the boil, stirring occasionally to make sure it does not stick to the bottom. Leave to simmer for a further 3-5 mins,

taste and adjsut the seasoning to your pallet - if it tastes a little flat add some more salt, if it tastes a little too creamy add some more lime juice, or if it tastes a little too earthy add 1 tsp of maple syrup, lastly if you like it spicier add a little more ground chilli powder. 

Garnish with some chilli flakes and fresh coriander (or other fresh herb of your choice), and serve with your pittas chopped into soldiers and some rice.


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