Reset vegetable dahl

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Serves 2


  • 85g Puy lentils
  • 85g red split lentils
  • 1 clove garlic, peeled
  • 1 teaspoon vegetable bouillon
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 100g cherry tomatoes
  • 1 carrot, peeled and grated on the large grate
  • 1 large handful cavelo nero, washed and thinly sliced
  • 1 large handful fresh coriander, chopped
  • Juice 1/2 lemon
  • Salt and pepper
  • Greek yoghurt to serve


You will need a pestle and mortar or spice grinder


Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes

Reset vegetable dahl

This is such a simple yet nutritious meal. I love it as a main with a large dollop of Greek yoghurt or alongside something less healthful such as sausages. It’s the perfect antidote to a big weekend, and you’ll often find me lapping this up in bowlfuls on a Monday night to fully reset my body. It’s quick to make and any leftovers are delicious as lunch the next day. Definitely worth making extra!


Place the cumin, coriander and fennel seeds in a small frying pan and dry roast them over a high heat. Once the seeds start to pop, take them off the heat and grind them to a powder in a pestle and mortar. Put them in a saucepan with the Puy lentils, red split lentils, cherry tomatoes, garlic and vegetable bouillon, and cover with water. Bring to the boil and simmer for 20-25 minutes, until the Puy lentils and the red split lentils are both soft.

While still hot, add the grated carrot, sliced cavelo nero and chopped coriander. Season well with salt and pepper and leave to stand for 3 minutes for the vegetables to wilt. Add the lemon juice. Taste and adjust the seasoning to your liking.



The Puy lentils will take longer to cook than the split lentils and it’s this contrast in texture, and the aromas of the fresh coriander, spices and lemon juice, which make the meal interesting.”

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