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Sam's vegan red lentil dhal recipe

This is a great meal to make in bulk and keep in your freezer for busy days

Written by Sam Pearson and posted in opinion

This is an opinion of a young person and does not necessarily reflect the opinion of It is one person's experience and may be different for you. If you'd like to write something for please contact

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Sam runs vegan food blog greeneggs. Through his recipes and reviews, he is on a mission to show that going vegan doesn't mean you have to miss out on delicious comfort food.

This recipe has become integral in both my life and in what I dedicate my freezer space to. There’s nothing quite as satisfying as making enough food for a large family and knowing you will get to do the yes I made my own lunch look over the work lunch table. Make in bulk and life your best life.

My vegan lentil dhal is the sister recipe of my vegan curry powder because one really doesn’t work without the other. I know it may seem ridiculous to make your own curry powder but trust me – it is worth it. You’ll see pandan is in this recipe - it’s a really great addition and you can get this in most Asian supermarkets. If you’re in Dublin, I recommend the Oriental Emporium by Jervis as not only are they super friendly and cheap but there’s also a 10% student discount.

  • Preparation time: 20 minutes
  • Cooking time: 30 minutes
  • Serves: 4 people 

Ingredients - For the Dhal

  • 200 grams red split lentils
  • 1/4 red onion finely chopped
  • 2 cloves garlic finely chopped
  • 6 curry leaves
  • 2 pieces pandan 1 cm x 4 cm (optional)
  • 1 tsp salt
  • 1 1/2 tsp curry powder You can find the recipe here.
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 200 ml cold water
  • 1 tin coconut milk

Ingredients - To fry and add

  • 1/4 red onion
  • 2 cloves garlic
  • 2 pieces pandan 1 cm x 4 cm (optional)
  • 6 curry leaves
  • 1/2 tsp mustard seeds
  • 1/2 tsp chilli flakes


  1. Add the lentils, onion, garlic, curry leaves, pandan, salt, curry powder, turmeric, chilli powder and water to a saucepan.
  2. Turn on a high heat and stir intermittently for 10 minutes
  3. Add the coconut milk and reduce to a medium heat.
  4. Cook for a further 20 minutes until the lentils are soft, stirring every five minutes or so.
  5. In the mean time, in a frying pan, add 1tbsp of oil and heat to a high temperature
  6. Add the other ingredients to the frying pan: the other red onion, garlic, pandan, curry leaves, mustard leaves and chilli flakes.
  7. Fry for 3-4 minutes and then add to the dhal and stir until incorporated.
  8. Serve with rice.


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Published Sep­tem­ber 17th2018
Tags opinion wellbeing vegan recipes food
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