How are the carrots prepared for this dhal?

The recipe specifies peeling and slicing the carrots using a peeler before frying them for 3 minutes with the onions and garlic.

How can I adjust the spiciness of this Lentil Dhal?

For a very mild dhal, omit the chillies. For a bit of heat, remove seeds, chop finely, and add a few. For a very spicy dhal, keep the seeds and add as many as you can handle.

Why is adding lime juice at the end so important for this dhal?

The recipe emphasizes that the lime juice, stirred in after removing from heat, is a crucial final step to brighten the flavors of the dhal, stating 'never skip the Lime stage trust me'.

What are the recommended serving suggestions for this Lentil Dhal?

This dhal is suggested to be served with rice and naan or chapati, and is also noted to be 'yummy with sweet jacket potatoes'.

Can I use an alternative to coconut milk in this dhal?

Yes, the recipe notes that tinned tomatoes can be used as another variation instead of coconut milk.

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Lentil Dhal
[Vegan]

EB By: Emma Blake

Author Bio

Emma is a writer and cook who created the blog House of Herbivores. Emma shares... Read More

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A vibrant bowl of vegan lentil dhal, garnished with fresh coriander, served alongside fluffy white rice and warm naan bread.

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Discover more recipes with these ingredients

Lentil Dhal [Vegan]

Dairy Free

This Dhal recipe as it is so versatile, you can keep it really child friendly and leave the chillies out all together, or just add a few. You can add sweet or white cubed potatoes or a handful of spinach, it really is up to you.

Ingredients You Need for Lentil Dhal [Vegan]

3 carrots – peeled and sliced using the peeler
1 large onion – diced
2 cups of red lentils
1/2 thumb sized piece of fresh ginger – grated
3 cloves of garlic – crushed
Small bunch of coriander
A handful of chopped green chillies (optional)
1 heaped tablespoon of curry powder
3 1/4 cup vegetable stock (plus extra water as needed whilst cooking)
1 tin of coconut milk (or tinned tomatoes as another variation)
Salt and pepper to taste
Juice of 1 lime
1 tablespoon Tomato Puree
1 tablespoon of coconut oil

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How to Prepare Lentil Dhal [Vegan]

Heat the coconut oil in a saucepan
Add the onions and garlic, fry till golden brown
Add the shredded carrots, fry for 3 minutes
Add the curry powder and fry for 1 minute
Add the tomato puree, ginger, chopped coriander stalks (retain the chopped leaves) and lentils and stir well
Add the stock and chillies (if you want a very mild dhal leave the chillies out, if you want a bit of heat remove seeds, chop finely and just add a few, for a smack you in the face dhal keep the seeds and throw as many in as you think you can handle)
Stir well and simmer for approximately 15 minutes, stirring often and ensuring you don’t let the lentils dry out. Add a touch more water whenever you feel its drying out.
Once the lentils have softened and most of the water has soaked in, add the coconut milk, stir well, season with salt and pepper and allow to cook for a further 5 minutes, stirring often.
Taste the dhal, add further seasoning if needed.
Remove from the heat and stir in the lime juice (never skip the Lime stage trust me) and the remaining chopped coriander.
Serve with rice and naan or chapati, also yummy with sweet jacket potatoes.