Simple Dahl from Culinary Medicine UK By Chef Vince Kelly

Vegetarian, Vegan, Dairy-free and Gluten-free.

This quick and easy dahl doesn’t require any soaking and can be prepared in around 15 minutes. High in protein and fibre this delicious vegan dish packs in the veg too. Adjust chilli to taste.

We have used this and many other pulse and bean recipes in our Culinary medicine lessons to over 3000 medical students and rising!  We love using pulses due to them being such an affordable sustainable nutritious ingredient this recipe is really easy and adaptable i hope you enjoy it!


  • 125g red lentil
  • ½ tsp turmeric
  • ½ tsp cumin
  • 80g Sweet potato
  • ½ red onion
  • (optional) chilli
  • 1 small clove garlic
  • 1 small piece of ginger (same size as above)
  • 1 tbsp sunflower oil
  • Pinch of salt and pepper
  • 200ml vegetable stock
  • 2 spring onions (optional)
  • Handful of baby spinach (optional)
  • Some coriander to finish (optional)


  1. Finely chop the sweet potato, red onion, chilli, garlic and ginger.

  2. Gently fry the above in a little oil, and season with a pinch of salt and pepper, add the turmeric and cumin and gently fry for a further 2 minutes.

  3. Add red lentils and stock and gently bring to the boil. Allow it to simmer until all the liquid is absorbed (10 minutes).

  4. Taste and ensure sweet potato is cooked and lentils are soft or have a slight bite whichever you prefer.

  5. Finally chop the spring onion and fresh coriander and stir through to finish with a handful of baby spinach.

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