Red split lentils - dhal

This recipe is one I started cooking after I went vegan. It's quick to make, yet so tasty. It lasts up to 5 days in the fridge and you can also freeze it.

Vegan, nut free, soy free | Serves 2 | MAIN


  • 1 tablespoon of coconut oil
  • 1 onion, finely diced
  • 2 cloves of garlic, finely diced
  • 1 teaspoon of each turmeric, curry powder, chilli flakes, oregano
  • 1 vegetable bouillon cube
  • 250g dried red split lentils, thoroughly washed and drained
  • 1 bay leaf
  • Salt and pepper to taste


  1. In a medium size pot, on a medium heat, add the oil, onion and garlic and sauté for a couple of minutes until translucent.

  2. Add all the spices and sauté of a minutes or so (deglaze the pot with splashes of water if needed).

  3. Add the lentils, bay leaf, veggie cube and 600ml of boiling water.

  4. Bring to boil, cover and simmer for 18-20 minutes.

  5. Check and adjust the seasoning to your liking.

Serve with rice or naan.

Happy cooking everyone!