This vegan lentil dal is hearty, delicious, and nutritious. One of the go-to recipes on rotation in my own home, I've spent years making a big batch of it once or twice a month to then reheat with rice for lunches or dinners throughout the week.
Recipe originally written in 2019 and updated with minor tweaks in 2023.
Here in the UK, we often rely on restaurants and takeaways to provide us with our curry fix. This recipe gives you a way to make a much cheaper and healthier version right in your very own kitchen.
If you love curry, but are never quite sure about making it yourself, give this a go (and also check out this delicious lime and sweet potato dal). If you're feeling adventurous in the kitchen, try pairing it with some homemade pilau rice.
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- Curry at home 🌱
- Lentils 🌿
- Spices 🌶️
- Ingredients 📋
- Step by step 📷
- To serve 🍽️
- FAQ ❓
- Variations 🔀
- Recipe 👨🍳
Is homemade curry healthy?
While curry from restaurants or takeaways is undoubtedly delicious, it's often very high in fat since it's cooked in copious amounts of oil or ghee (clarified butter).
I love a takeaway as much as the next vegan food blogger, but it's nice to have some control sometimes. It's also a lot cheaper to make your own – see these recipes for chana masala, tofu jalfrezi, chickpea and lentil curry, and aloo palak.
Note: the coconut milk in this recipe is fairly high in saturated fat, but you could easily replace it with a light version or extra water/stock if you're trying to cut down.
Are red lentils healthy?
Lentils are nutritional powerhouses packed full of protein, carbohydrates, and fibre. Cheap and widely available, they make up an important part of the cuisine for many people on the planet.
They're great in dishes such as this one, as well as recipes ranging from vegan mushroom pâté and lentil soup to vegan stovies and vegan Scotch broth.
If you're interested in learning more about lentils and other legumes, check out my Beginner’s Guide to Pulses.
How to make lentil dal vegan
To create a plant-based version of dal, you simply need to use oil instead of ghee (clarified butter) and avoid sides such as dairy yoghurt.
If you want your takeaway or restaurant meal to be dairy-free then you'll need to check that dishes can be cooked in some form of vegetable oil. I can only speak for the UK (and Sheffield in particular), but I've found that most establishments are more than happy to cater for this.
Which spices to use?
In addition to the aromatics of onion, garlic, ginger, and chilli, this recipe uses ground cumin, turmeric, fenugreek, and garam masala (a spice blend often used to finish off curry dishes).
I also include smoked paprika for its delicious flavour and cardamom pods for their intense aroma, but these are both optional. If you like, you could replace them with a little more of the other spices.
Finally, I like to include fresh coriander towards the end of cooking and for serving. If you don't have this, you can replace it with a teaspoon of ground coriander (or simply leave it out).
I look at a spice collection as something to invest in, and I'd recommend buying in bulk from an Asian/international supermarket if possible. (See The Vegan Kitchen - My Top 10 Tips for more info).
What you'll need
In addition to the spices and aromatics mentioned above, you'll need:
- Red split lentils for the bulk of the dish
- Tinned tomatoes for volume and flavour
- Coconut milk to add creaminess
- Spinach (fresh or frozen – see recipe notes)
How to make vegan lentil dal with spinach
Heat the oil in a large pan and add the chopped onion. Sprinkle with salt and cook on a medium heat for 6-8 minutes or until soft.
Add in the chopped garlic, ginger, and chilli, and cook for a further few minutes.
After a few minutes, bash the cardamom pods gently with the side of a knife and add to the pan along with the cumin, turmeric, fenugreek, and smoked paprika.
Mix well and allow to cook for a minute or so, adding a little more oil if necessary.
Next, stir in the chopped tomatoes and cook for a few minutes. Swirl a little water around the empty tin and add this to the pan.
After a few minutes, add the lentils and the water/stock. Bring to a simmer, then turn down the heat and cook for 15 minutes, stirring regularly.
Add more water if the dal seems too thick, bearing in mind there's a little more liquid to come from the coconut milk.
After 15 minutes, stir in the coconut milk. Sometimes the solids separate from the liquid in the tin, so you may need to scrape it out with a knife. Cook for another 5-10 minutes on low heat.
Meanwhile, start adding handfuls of the spinach to the pan and stir it in to help it wilt down into the curry. After 5-10 minutes, the lentils should be soft and the spinach mixed through evenly, but continue cooking if the lentils need longer.
Stir in the garam masala and fresh coriander and cook for another couple of minutes.
Adjust the seasoning to taste and serve.
Serving suggestions
Enjoy this dal on its own as a lighter meal, or pair with sides such as:
- Rice: homemade pilau rice, boiled basmati, boiled wholegrain
- Bread: naan, puri, chapati
- Potato: wedges, baked potato, crispy roast potatoes
- Other: poppadoms, roasted cauliflower, roasted squash
To add a finishing touch your curry, try toppings such as fresh coriander, sliced spring onions, sliced chilli, lime wedges, cucumber raita, plant-based yoghurt, or cashew cream.
Recipe FAQ
There are many different lentils out there, but red split lentils tend to cook very quickly and break down into more of a creamy mush – perfect for a dal. If using other lentils, note that you'll probably need to pre-cook these before replacing the red lentils in this recipe.
Absolutely – you'll just want to add it earlier in the cooking process when the lentils are cooking.
Yes, lentils on their own are a naturally gluten-free ingredient.
To ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such (or just use water). You'll also want to serve with gluten-free sides such as rice.
Refrigerate for up to four days and simply reheat in the microwave or in a pan with a splash of water to loosen it up. Like many curries, this dal gets even better after a day or two in the fridge.
You can freeze lentil dal in sealed containers or resealable bags for up to six months, making this a great meal to prepare in advance.
Variations and tips
- Quantity: You can easily make this dal stretch further with more lentils (+ more water) and an extra tin of tomatoes.
- Veg/mushrooms: Feel free to throw in other veg to this to mix it up. I like sliced mushrooms, kale, cauliflower, and mixed peppers.
- Make it healthier: If you're looking to minimise the fat in your diet, you can swap the coconut milk for a light version or extra water/stock.
- Cardamom: This is optional – you could simply omit or replace with a little extra cumin and/or garam masala.
Keep in touch
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Sweet Potato Dal
- Red Pepper and Lentil Soup
- Easy Vegan Chana Masala
- Aubergine Curry
- Vegan Rajma Masala
- Creamy Jackfruit Curry
- Quinoa Stew with Sweet Potato, Broccoli & Lime
- Lemony Butter Bean Stew
You can also check out my full list of vegan curry recipes.
Full recipe
Vegan Lentil Dal with Spinach
Ingredients
- 1 tablespoon coconut oil (or other cooking oil)
- 1 large onion, finely chopped
- ½ tsp salt
- 6 cloves garlic, finely chopped
- 2 inch piece of ginger, finely chopped (approx. 2 tablespoons)
- 2-3 rocket chillies, thinly sliced (more or less depending on how you like your heat)
- 6 cardamom pods (optional)
- 3 tsp ground cumin
- 2 tsp ground turmeric
- 2 tsp ground fenugreek
- 1 tsp smoked paprika (optional)
- 1x 14 oz (400 g) tin chopped tomatoes
- 2 cups (400 g) dried red split lentils, rinsed (see notes)
- 5 cups (1.2 litres) water or vegan stock (plus more if needed)
- 7 oz (200 ml) coconut milk
- 5 oz (150 g) fresh spinach (see notes)
- 2 tsp garam masala
- Small handful fresh coriander, chopped (optional)
Instructions
- Heat the oil in a large pan and add the chopped onion. Sprinkle with salt and cook on a medium heat for 6-8 minutes or until soft.
- Add in the chopped garlic, ginger, and chilli, and cook for a further few minutes.
- After a few minutes, bash the cardamom pods gently with the side of a knife and add to the pan along with the cumin, turmeric, fenugreek, and smoked paprika. Mix well and allow to cook for a minute or so, adding a little more oil if necessary.
- Next, stir in the chopped tomatoes and cook for a few minutes. Swirl a little water around the empty tin and add this to the pan.
- After a few minutes, add the lentils and the water/stock. Bring to a simmer, then turn down the heat and cook for 15 minutes, stirring regularly. Add more water if the dal seems too thick, bearing in mind there's a little more liquid to come from the coconut milk.
- After 15 minutes, stir in the coconut milk. Sometimes the solids separate from the liquid in the tin, so you may need to scrape it out with a knife. Cook for another 5-10 minutes on low heat.
- Meanwhile, start adding handfuls of the spinach to the pan and stir it in to help it wilt down into the curry. After 5-10 minutes, the lentils should be soft and the spinach mixed through evenly, but continue cooking if the lentils need longer.
- Stir in the garam masala and fresh coriander and cook for another couple of minutes.
- Adjust the seasoning to taste and serve with boiled rice or pilau rice (see serving suggestions for more ideas). The cardamom pods can be quite strong, so you may want to remove these or remind people not to eat them.📸 See recipe steps >📖 Table of contents >
Notes
- Spicy Tofu Jalfrezi
- Easy Vegan Chana Masala
- Creamy Black Bean Curry
- Vegan Rajma Masala
- Creamy Jackfruit Curry
- Sweet Potato & Black Bean Chilli
- Vegan Chickpea Biryani
- Aloo Palak
Nutrition
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Nicol
Love this recipe, tastes delicious
The Pesky Vegan
Great to hear, cheers!
Chris Thomas
This is the tastiest recipe ever! I also add any leftover cooked veg and a squirt of maple syrup to add a little sweetness.
The Pesky Vegan
Cheers, glad you enjoyed!
Karen M.
Dellicious! Absolutely delicious! This is now a favourite go-to recipe for me after one meal. I was in a hurry to try this recipe because I suddenly realised I had a portion of dried red lentils that were hitting their sell-by date this week. Pesky Vegan to the rescue! I didn't have any fenugreek on hand. I love spinach, but dropped it because I made a double-batch for dinner later this week, and was unsure about the safety of reheating the spinach. I threw in frozen peas instead because I didn't have any other suitable fresh veggies. The spice combo is what really made it perfect. I served it with ordinary rice and medium-strong mango chutney. Mmmmmmm!!
The Pesky Vegan
Glad you enjoyed this one, peas are always a welcome addition if you ask me!
Chris Thomas
This is the tastiest dal I’ve ever tried! 😋I used 1/2 teaspoon of cardamom powder instead of whole ones, and a tablespoon of maple syrup for a little sweetness. I also add whatever cooked veg I’ve got in the fridge such as carrots, cauliflower etc.
This recipe really is restaurant quality.
My 10 year old grandson adores it!
The Pesky Vegan
Thanks for the review, and more importantly great to hear you all you enjoyed it!
Karen
Another hit!! I didn't have ground fenugreek but I have a stash of seeds for sprouting so I used whole seeds (too lazy to get my act together to grind a few of them!) The taste balance in this recipe works beautifully - I love the combination. Many thanks.
The Pesky Vegan
Sounds great, glad you enjoyed!
Maria
I made this dahl when you first published it in your Pesky Vegan. It is wonderful!! I made a lot of it, bottled it, and froze it. I was SO grateful many times to come home to pre-made delicious dahl!! I will make it again and again.
The Pesky Vegan
Thanks for your interest in the blog, glad you've been enjoying this recipe over the years!
Jan
This is another Pesky Vegan favourite at our house! Perfect spice blend! Live it with naan.
The Pesky Vegan
Music to my ears, cheers!
chools
It's now 50 years plus since I started my vegan journey and I'm still finding new dals (lentils) to try. They're just such a great ingredient although often derided and linked for some reason with sandals
I'm amazed when I browse the plant based offerings in supermarkets but in most cases would still prefer the humble lentil
A bowl of dal with some rice or bread is both a simple yet satisfying meal, thanks for your recipe
PS I always buy whole tinned tomatoes as they tend to be better quality and don't usually contain any chemicals to stop them going soft
The Pesky Vegan
I'm with you – some of the plant-based products these days are amazing but you can't beat a good bowl of legumes and rice!
Helen
Delicious! Made it this afternoon, and added mushrooms and Kalletes (A sort of open purple Brussels sprout, that is quite like baby kale, only better)
As per your recommendation, I accompanied the dal with roast cauliflower with cumin. Also delicious!
Thank you for two great recipes.
The Pesky Vegan
Great to hear you enjoyed both of these recipes, thanks very much for the review!
Amber
Omgosh! This recipe is amazing, it's replaced our old dhal recipe and we make this so so often! It's our new favourite staple!!!! 😀
The Pesky Vegan
Thanks for the rave review, great to hear it's taken top spot in your kitchen!
Vicky
So easy and tasty - great to make a big batch for the week!
The Pesky Vegan
Agreed!
Dave
This was great and even better the next day!
The Pesky Vegan
Cheers Dave, definitely agree about curry being better the next day!
Chris
This is by far my favourite recipe on here to date. Made it twice now. So tasty!
The Pesky Vegan
That right there is a man who loves his dal!
Cathy
This is something I would definitely make, as I love curry so much! Lentils are one of my favorite go-to’s as well! Thank you for sharing this recipe! I think I am making this in the next few days! 🤩🤩
The Pesky Vegan
Great to hear - let me know how it goes and if you add in anything else!