This recipe is SUPER tasty and packed full of the good stuff. High protein, and high delicious-ness. Yes, thats a thing. 

This recipe makes 4-6 servings. 
1 bunch coriander
1 tsp. Olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tbsp. ginger, grated
3 tbsp. Madras curry paste 
1.5 cups dry red lentils, rinsed
1 x 400g canned chickpeas, drained & rinsed
400ml coconut milk (can used light coconut milk)
120g baby spinach leaves 
2/3 tbsp. lemon juice 
Steamed rice or naan bread to serve! 

Pick coriander leaves off stems but don't discard the stems - you'll need these! Wash leaves and set them aside. 
Wash stems and roots and finely chop. 
In a small deep pot, splash olive oil and heat over medium to high heat. 
Add onion, garlic, ginger and coriander stems and cook for 2-3 minutes or until onion is soft and translucent. 
Add curry paste and for around 1 minute. 
Add chick peas and lentils and stir to combine thoroughly. 
Add coconut milk and 2 cups of water to the pot and stir.
Bring to boil and then reduce heat. Leave to simmer for 20-30 minutes until lentils and chickpeas are tender. 
Stir in the baby spinach, coriander leaves and lemon juice. 
Once these have wilted, it's ready to serve! 
Serve with basmati rice or some delicious naan bread! 

Love, Leah xx


  • are you able to make your own curry paste for this? if so any recommendations?

  • 2 Tamarind Avenue
    NSW 2488

    Carolyn Griffith
  • This recipe was delicious!!! I’m not the best cook but the steps were simple enough and the ingredients were fairly easy to find at the grocery store which is always a plus! I can’t wait to buy your book for more tasty recipes!!

  • As a vegan, Dahl is my go to meal to order when eating Indian. Unfortunately, I’m always left disappointed. The spice level is either way too mild or OTT. This recipe hands down is the best Dahl I’ve ever had. Trust me! I’ve tried plenty of Indian restaurants around Brisbane & Melbourne. This recipe has the perfect balance of spices & is super delicious. I love making this. I used the ‘Lush Delights – authentic madras paste (medium).’

  • Do you think you could fry it off, and put it all in a slow cooker? (minus the spinach leaves) Just trying to do a slow cooked dahl!

    Courtney Luton

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