Red lentil dahl

A delicious vegetarian Indian dish made with red lentils.

Many of you have sent me messages asking me for vegetarian recipes in the batch cooking menus 🙂 As we are reducing more and more our meat consumption at home, it is with pleasure that from this week I would offer you at least 1 fully veggie meal per week for the batch cooking assignment!

The menu will be online tomorrow as usual and you’ll find this red lentil dahl there. I love Indian cuisine and especially the vegetarian dishes full of flavors it offers. This lentil dahl is great for a good full meal (served with basmati rice) that holds and is tasty. I decorated it with spinach leaves but of course as always you can replace it with another vegetable according to the season and your desires;)


  • 300 g coral lentils
  • 2 yellow onion
  • 2 garlic cloves
  • 2 cm fresh ginger
  • 400 g crushed tomatoes
  • 50 cl coconut milk
  • 50 cl vegetable broth
  • 200 g baby spinach
  • 1 tbsp ghee or olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon mustard seeds
  • 2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 lemon


  • Rinse and drain the red lentils. Peel the onions and finely chop them. Peel and degerm the garlic then press it with the ginger.
  • Melt a little ghee (or olive oil) in a large sauté pan and sauté the onions. Add the garlic cloves, squeezed ginger and spices. Let cook for a few moments.
  • Add the lentils, crushed tomatoes, coconut milk and broth, mix well and simmer for 20 minutes while stirring.
  • At the end of cooking, add the lemon juice and the spinach leaves. Mix well and serve with basmati rice.