Vegetable Daal

Vegetable Daal

Vegetable Daal

Prep Time
20 Minutes
Cook Time
6 Hour
Easy Lentil and Vegetable Vegan Daal
  • 2 tablespoons olive oil

  • 2 onions, diced

  • 2 teaspoons Garlic Granules

  • 2 teaspoons Turmeric Powder

  • 2 teaspoons Ground Cumin

  • 2 teaspoons Garam Masala Powder

  • 400 grams (14 ounces) dried red lentils

  • 800 grams (2 Tin) cherry tomatoes

  • 400 millilitres coconut milk, well mixed

  • 1 litre vegetable stock, preferably homemade or very low salt

  • 1 tablespoon wholegrain mustard

  • 1 small butternut squash, peeled and cubed

  • 100 grams (4 ounces) spinach

  • Small bunch coriander, roughly chopped

  • Naan or chapati, to serve


  • 1 Place oil, chopped onions, garlic granules and spices in a slow cooker, cover and cook on high for around 20 mins, stirring occasionally until the onions are soft, translucent and fragrant.
  • 2 Add in the remaining ingredients apart from the spinach and coriander, mix well and cook on low for 4-5 hrs, until the lentils are tender. Season well with salt and freshly cracked black pepper. 
  • 3 Stir through the spinach and mix until wilted. Garnish with fresh coriander and serve with warm naan or chapati.

Nutritional Information

Typical Values Amount
Energy 211g
TotalFat 6g
Carbohydrates 24g
Protein 9g
Sugar 9g