Delectable Dahl

Spice up your Supper

This tasty dish was a real winner with my children. It’s totally vegan, relatively inexpensive and easy to make.

Ginger and turmeric have anti-inflammatory properties making this a fantastic choice for those with inflammatory conditions such as osteoarthritis. It’s also great for fighting colds and flu. Split peas are cheap source of plant protein and can also be used to bulk out soups.

Sweet potato is a good source of betacarotene- an antioxidant which may help to boost your immune system.


Serves 4
200g yellow split peas
1tbsp olive oil
1 onion, finely chopped
1/2 tsp chilli flakes
1 tsp garam masala
1 tsp ground turmeric
1 tsp ground cumin
3cm piece of fresh ginger, peeled and chopped
400ml coconut milk
300g sweet potatoes, peeled and chopped into small cubes
1 x 400g tin chopped tomatoes
150ml vegetable stock
3 tbsp chopped fresh coriander leaves
Sea salt and freshly ground black pepper
  1. Cover the split peas with cold water and soak overnight. The following morning, drain, rinse and set aside.
  2. Heat the olive oil in a deep casserole. Add the onion and cook over medium heat for a few minutes until it begins to soften (don’t let it burn). Add the chilli flakes, garam masala, turmeric, cumin and chopped ginger to the pot and cook for another minute to soften the ginger.
  3. Add the coconut milk, split peas, diced sweet potatoes, chopped tomatoes and vegetable stock. Season, cover and simmer for 1 hour until the dhal is lovely and thick and the lentils are falling apart. Top up with more hot stock if you think the dahl is becoming dry. Serve with the chopped coriander, my Cheeky Chickpea Pancakes and Pickled Ginger.  A dollop of plain Greek(non-vegan) or coconut yoghurt would also make a tasty accompaniment.

About Michelle Lake

Hi, I run Mission Nutrition, and I'm a nutritional therapist/ nutritionist helping people all over St Albans & Hertfordshire feel happier & healthier. If your diet needs an overhaul, come and see me for a nutrition consultation! Tel: 01727 893 042 / 01727 869 929 or email