Red Lentil Dahl with Kumara

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Super tasty and economical this dahl  ticks many boxes, including being vegan.


Prep time 10 minutes





  • Cook time: 30 minutes
Yield: 4


  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 2 teaspoons finely grated fresh ginger
  • 1 ½ tablespoons mild curry powder
  • 2 tablespoons tomato paste
  • 1 ½ cups dried red lentils, rinsed
  • 1 litre (4 cups) Campbell’s Vegetable Real Stock
  • 400g kumara, peeled and chopped into 2 cm chunks
  • large handful baby spinach leaves
  • 2 tablespoons chopped fresh coriander
  • warmed roti bread to serve


Heat the oil in a large saucepan.  Add the onion, garlic and ginger.  Cook, stirring occasionally for 3-4 minutes or until sofened.  Add curry powder.  Cook, stirring for a further 1 minute.
Stir in the tomato paste, lentils, stock and kumara.  Bring to the boil. Simmer, uncovered, stirring occasionally for about 12-15 minutes or until the kumara and lentils are tender.
Remove from the heat, stir in spinach and coriander.

Serve with yoghurt and roti bread.

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