The BEST Easy Vegan Daal

Easy vegan dahl

You might think I am exaggerating but I don’t think I am. I have always tried to find ways to cut budget-meals in an even more budget-friendly way and this recipe for Dahl is just that.

Lentil Dahl has been one of the first plant-based meals I ever tried (big thanks to my friend Christina who gave me the very first recipe). It is full of flavor, filling, fairly healthy and the lentils provide you with a good amount of protein. It is also one of the simplest things to ever cook, it is often a one pot meal and is therefore perfect for busy days or for those who do not have much experience cooking plant-based meals.


As you might have guessed, the lentil daal originates from the Indian subcontinent and the word dāl derives from the Sanskrit verbal root dal- “to split”. It is often consumed with rice or various forms of flatbread such as naan. Nutritionally daals will often provide you with quite a lot of vitamin B, folate, manganese, iron and phosphorus.

Daal recipes are usually quite easy to prepare. Normally, you begin by boiling a variety of daal in water with some spices such as cumin, turmeric and salt (among others). At the end you add something fresh to the cooking process.

The BEST Easy Vegan Daal

My recipe might be a bit more standardized and I would not call it Indian food to be safe. I have only tasted authentic Indian food once in my life and it was back when I was not even vegan so I really don’t know if this is how this daal should taste. All I know is – it is super, super tasty, plant-based and easy to make.


  • 260 g red lentils
  • 140 g green lentils
  • 80g tomato puree
  • 1 red onion (or white)
  • 4 cloves garlic
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp turmeric
  • 3 tsp salt
  • 1 tsp sugar (optional, to tone down the tomato)
  • 1 liter water
  • 1 tsp ginger powder (optional)

How to make this simple plant-based daal recipe:

  1. Put a bit of water in a big pot to “fry” the onion, garlic and all spices together (Except salt).
  2. Stir around for a few minutes and then add the lentils together with the tomato puree, sugar, water and salt.
  3. Let the lentils cook for 20-25 minutes in the sauce (add more water if it feels too thick or starts sticking too much to the bottom)* under a lid on low heat.
  4. Check the taste when it looks done and add more salt if needed.
  5. Enjoy with rice or flatbread (or just as it is!)


*Remember to stir well around often otherwise it might stick to the bottom and burn.
*This meal is super tasty the next day (I actually prefer it the next day)! Keep in the fridge for 3-4 days.

More easy vegan recipes here:


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