Quick Vegetable Dal

Quick Vegetable Dal

This plant-based quick vegetable dal is my go-to dinner on very busy days when I’m too tired to cook or frankly too tired to think about what to cook and don’t want to order pizza. It is packed with protein and vegetables.

Many of the ingredients are always in my fridge and pantry. I use canned tomatoes, lentils, low fat coconut milk, and chickpeas with bottle minced garlic and ginger. I always have baby spinach, cilantro, green onions, and limes on hand as they are versatile in plant-based cooking.

You can serve with cooked rice or toasted naan/pitas.

I found this recipe originally on The Happy Pear, but modified to use pantry staples adding my own touch. If you like this quick vegetable dal recipe and are looking for more plant-based dishes, visit here.


Quick Vegetable Dal


  • Olive Oil
  • 1 Tablespoon Minced Garlic
  • 1 Tablespoon Minced Ginger
  • 5 Green Onions
  • 1 15oz can of Chickpeas drained and rinsed
  • 1 15oz can of Lentils (Goya brand) drained and rinsed
  • 1 15oz can of Diced Tomatoes
  • 1 Bunch of Cilantro chopped finely
  • 2 Tablespoons Curry Powder
  • 2 Teaspoons Ground Cumin
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Kosher Salt
  • Generous turn of the Pepper Mill
  • Juice of half a lime


  • 1. Heat oil on high heat in a large non-stick pan.
  • 2. Add garlic and ginger to pan reducing heat to medium cooking for 2 minutes stirring occasionally.
  • 3. Add green onions, tomatoes, cilantro, and 1 teaspoon of salt stirring well cooking for a 1 minute or until the mixture thickens.
  • 4. Add in the spices, salt, black pepper, and lime juice combining well cooking for a couple of minutes then stir in the coconut milk, lentils and chickpeas.
  • 5. Bring to a boil then lower to a simmer for 5 minutes.
  • 6. Add spinach to wilt.
  • 7. Check seasoning adding more salt or pepper.
  • 8. Serve with warmed naan/pitas or cooked rice.
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