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Brown lentil dahl in a bowl with yoghurt and coriander on top

Vegan Brown Lentil Dahl

Chloe from Forkful of Plants
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 4
Deliciously spiced lentils and cauliflower come together to make this hearty brown lentil dahl, with a thick and creamy gravy. Filled with fiber and protein, it’s an ideal vegan freezer filler which is super simple to make.


  • 1 head cauliflower chopped into small florets
  • tbsp canola (rapeseed) oil
  • 1 brown onion diced
  • 6 cloves garlic minced
  • 1 inch ginger minced
  • 1 green chilli minced
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp cayenne (optional)
  • 200 g brown lentils rinsed
  • 400 g can chopped toms
  • 2 dried bay leaves
  • 500 ml water
  • 100 g coconut cream or yoghurt


  • Preheat the oven to 200°c/390°f.
  • Add the cauliflower florets to a baking tray and toss with 1 tablespoon of oil. Season with salt and pepper and place them in the preheated oven for 20-25 minutes until cooked through and beginning to brown.
  • Heat the remaining oil in a wide pan over medium heat, then tip in the chopped onion and a pinch of salt. Fry the onion for 2-3 minutes until it starts to soften, then add the garlic, ginger and chilli. Fry these for 2 minutes.
  • Now, add the ground spices to the pan. Fry these, stirring, for a minute or so until fragrant.
  • Add the rinsed lentils, chopped tomatoes, bay leaves and water. Stir so that everything is mixed together, then bring it to a simmer. Cover the pan tightly, and leave to cook until the lentils are cooked through, around 30 minutes.
  • You can check and stir the dahl every once in a while to make sure that there is enough liquid. If it’s looking like it’s sticking or a little dry, just add a splash of water as needed.
  • Once the lentils are cooked, stir through the coconut cream and cauliflower until it's all combined. Season to taste with salt and pepper. Remove bay leaves before serving.


STORAGE: This recipe can be made in advance and stored in an airtight container in the fridge for up to 4 days. To reheat on the stove, place in a saucepan and warm over a medium heat until hot through. In the microwave, it should only need a couple of minutes per portion, just make sure that it is hot before eating. It may be a little thick after refrigerating, so add a little extra water as needed.
You can also freeze it in portion-sized containers ready to eat. Make sure that it has cooled completely before freezing, and keep it sealed in the freezer for up to 3 months. From frozen, defrost in the fridge overnight or on the counter for a few hours. Reheat as above.


Calories: 400kcalCarbohydrates: 52gProtein: 20gFat: 16gSaturated Fat: 8gFiber: 22gSugar: 9g
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