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  • Jenny

Lentil Daal with Spicy Veg - Recipe

Makes: 4 Servings     |      Prep time: 10 minutes     |      Cook time: 30 minutes


1 Large red onion, chopped

2 Tsp cumin seeds

2 Cups red split lentils

1 Cube vegetable stock

4 Cloves garlic

1 Tsp dried coriander leaves

2 Tsp chilli flakes

1/2 Tsp turmeric

1/2 Tsp ground black pepper

1 Tsp garam masala

2 Large potatoes, chopped thinly

2 Small courgettes, cut into disks

2 Large portobello mushrooms, chopped

Salad leaves for side salad (optional)

2 Saucepans

2 Baking tray


1) Preheat oven to 200 degrees Celsius.

2) In a saucepan, cook the onion with 1 tsp cumin seeds in a little water for 5 minutes or until onion is soft, stirring regularly and adding water as needed.

3) Whilst onions cooking, in separate saucepan start par boiling the potatoes for 5 minutes.

4) Add lentils to the onions and cook in 4 cups of water. Add vegetable stock and stir well.

5) Add garlic, dried coriander, chilli 1 tsp chilli flakes, turmeric, black pepper and garam masala to lentils. Stir and cook on a low heat for half an hour.  

6) Take potatoes off of boil and drain.

7) Coat potatoes, courgettes and mushrooms in remaining cumin seeds and chilli. Put into a baking tray and cook for 25 minutes.

8) Serve.