5-Ingredient Dhal (vegan)


There’s nothing quite like a hug to get you through the cold and rainy dismal days, but if you don’t have any of those, grab a bowl of soup- it does virtually the same job, especially a spicy lentil one!


What I love about dhal is it makes lentils taste so good, so even for those not keen on pulses, a curry never goes a miss. What’s so special about this dhal is that no hard graft is required. Yes that’s right, no onions, no garlic, only two spices and that’s it. That’s always the painful part of a curry (not just the spice!), but now we’ve taken away the labour, there’s no excuse to not make it so you can enjoy a home-made curry of your own without the onion-induced crying and hassle of spice rummaging.


So satisfy your cravings for winter snuggles and make this hearty soup- it’s referred to as hearty for a reason.

Serving size:

Serves 4


  • 500g red split lentils
  • 4 tbsp rapeseed oil
  • 2 tbsp mustard seeds
  • 1 tsp asafoetida root
  • 3 tbsp tomato puree
  • salt and pepper to taste
  • red chilli (optional)


  1. Rinse the lentils until the water runs clear then boil until mushy (around 30 minutes).
  2. In a saucepan, heat the oil then toss in the mustard seeds and heat until they start popping.
  3. Stir in the asafoetida root and toast a further 2 minutes.
  4. Add the tomato puree, chilli and 1 litre water and leave to simmer for 10 minutes.
  5. Stir in the lentils and simmer for another 5 minutes.

Serve with freshly cooked rice and savour the hug that comes with each mouthful.

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