Delicious Indian Dhal


Time to feeding 30 minutes

Feeds 4 or 1 hungry wildelings (plus three leftover portions)

I have this poured over steamed vegetables after my evening gym sessions for an awesome vegan protein punch.




  • Heat EVOO in large pan
  • Add onion and cook for 3-4 minutes until translucent
  • Add garlic and ginger and cook for further 2-3 minutes
  • Add the spices and cook for 1 minute, stirring
  • Add the lentils, chopped tomatoes, coconut milk and vegetable stock, and heat until gently simmering
  • Simmer for 25 minutes
  • Add spinach at end and stir until it is wilted and combined with the dhal
  • 1 tablespoon EVOO
  • 225g cooked red lentils
  • 1 white onion diced
  • 3 cloves garlic crushed
  • 1 inch piece of fresh ginger peeled and grated
  • 1 tin chopped tomatoes
  • 1 tin coconut milk
  • 500ml vegetable stock
  • 2 handfuls spinach
  • Spices
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon sea salt
    • Freshly ground black pepper

Wilde tips

  • Add teaspoon of garam masala, ground chilli, ground mustard seeds, squeeze of lemon juice
  • Serve with rice, vegetables, poppadoms or naan bread
  • Freeze and defrost for a quick meal.
  • I like to lightly coat carrots, broccoli and cauliflower florets with EVOO and roast for 20 minutes, and pour dhal over when they are ready