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Indian Dahl

This wholesome dahl recipe uses a variety of vegetables, split red lentils and warm Indian spices to create a delicious vegetarian meal the whole family will love!

Fare Thee Well Indian Dahl with rice and naan

This dalh recipe is a great make ahead meal for lunches and dinner. I love serving it along side basmati rice and/or naan bread with a dollop of plain yogurt.

Dahl is a traditional Indian dish that doesn't typically many ingredients. I always love amping up the veggies in my meals so this dahl is no different! If you don't have some of the vegetables listed you can totally leave them out.

If you're an Indian food lover check out my Vegan Chickpea & Spinach Curry for meal idea for another day!

Vegetable Dahl

Serves 2-3

What you'll need:

1 tbsp olive oil or ghee

1 large onion, finely chopped

3 medium carrots, small dice

3 medium celery ribs, small dice

1 tbsp grated fresh ginger

4 garlic cloves, grated

1 jalapeno, minced

2 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric powder

2 medium tomatoes, finely chopped

1 1/2 cups red split lentils, rinsed well

3 cups water or stock

Salt, to taste

1 tsp garam masala

1 tsp sugar

1 cup 10% cream or canned coconut milk

1/2 lemon, juiced

Cilantro, to finish

Plain yogurt, optional but recommended


Add 1 tbsp olive oil to a large pot over medium heat. Once the oil is hot add in 1 large finely chopped onion and saute until golden. Next, add 3 medium, small diced carrots and 3 medium, small diced celery stalks to the pot and cook until slightly softened. Then add in 1 mined jalapeno, 4 cloves of minced garlic, 1 tbsp grated ginger, 2 tsp ground cumin, 1 tsp ground coriander and 1 tsp of turmeric powder, cook for 1 minute stirring constantly (don't burn the spices!). Stir in 2 medium finely chopped tomatoes and cook until the raw smell of the tomatoes is gone, about 5 minutes. Stir in 1 1/2 cups of red lentils and 3 cups of water or stock. Bring to a simmer. Once simmering turn the heat down to low and cook until the lentils are tender, about 10-15 minutes. Once the lentils are tender season with salt to taste (don't season with salt before this, as it will toughen the lentils. Stir in 1 tsp garam masala, 1 tsp of sugar and 1 cup of 10% cream or coconut milk.

The lentils will absorb more of the liquid as it cools so if you're not eating right away you may want to add a bit more water or stock before serving.

Just before serving add the juice of 1/2 lemon. Finish with fresh cilantro leaves and a dollop of plain yogurt, if using.

Serve over rice and/or with naan bread.

Enjoy, my friends!

Chef Jill's Signature



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