by in Recipes July 9, 2020

I was craving Dahl for dinner and decided to make this Carrot Dahl with Pickled Red Onion and it was really tasty and total comfort food.    Some of the Carrots are chopped and cooked in the Dahl itself and some are roasted and placed on top.  Serve with some Coriander Leaves and some thick full fat yoghurt dolloped on top –  if you are not dairy free or vegan !!!  If you are, then just leave it out and it is still delicious.  Or you could add some Coconut Yoghurt which I am sure would work very well.  The addition of the Pickled Red Onions on top really add a zing !!!

The left overs are perfect for lunch the next day and this also freezes well.



  • 1 1/2 teaspoons ground Tumeric
  • 2 tablespoons ground Cumin
  • 2 tablespoons ground Coriander
  • 2 tablespoons Mustard Seeds – roughly ground in a pestle and morter
  • 1/2 teaspoon Chilli Flakes
  • Big pinch of Sea Salt and  Ground Black Pepper



  • 4 tablespoons coconut oil  (can use Ghee if happy to eat dairy)
  • 10 Carrots  –  6 peeled and cut into chunks and 4 peeled and diced
  • 1 tablespoon Maple Syrup
  • 3 large Onions, finely sliced
  • 6 Garlic cloves, finely sliced
  • 5 inches of Ginger, peeled and finely grated
  • 2 Green Chillies, finely sliced
  • 350 g Red Lentils, washed and drained
  • 3 tablespoons Tomato Paste
  • 1 can full fat Coconut Milk
  • 2 teaspoons of Vegetable Stock Powder (good quality and low salt!)
  • Big bunch of Baby Spinach leaves (or Swiss Chard/Silverbeet, stalks finely sliced and leaves roughly chopped)
  • Yoghurt to serve (optional or could use some Coconut Yoghurt !!)
  • Coriander Leaves to serve



  • 3 large Red Onions, finely sliced
  • Juice of 3 limes
  • Big pinch of Sea Salt


First, preheat the oven to 200 degrees.  Heat 2 tablespoons of the coconut oil in a baking dish.

Make the Spice Mix by simply mixing everything together.

Toss the Carrot chunks in the warmed Coconut Oil and add half the Spice Mix and toss to coat them.

Cook for approximately 30 minutes.  After 20 minutes, add the Maple Syrup and toss them around again and let cook for another 10 minutes, but keep an eye on them as the Maple Syrup will brown quickly and you don’t want them to burn.  You want them golden and crispy on the edges.  Once cooked put them aside.


In a large frying pan with a lid, place the remaining Coconut Oil and melt.  Add the sliced Onion and saute until it is transparent and soft.

Add the remaining Spice Mix, Garlic, Ginger, Green Chilli and cook for a few minutes to cook out the spices.


Add the diced Carrots and the Lentils, the Tomato Paste and mix around for a few minutes, then add the Coconut Milk and three tins of water.  Stir around and bring to the boil.  Once bubbling, put the lid on and turn down the heat and simmer for 20 minutes.  Stir during this time to make sure the Lentils don’t stick to the bottom.



If you think it needs more liquid, or you like it to be soupier then add some more water.  I did not need to add any further water and mine was a perfect soupy consistency, not too runny but not too thick either.


Whilst this is cooking, massage the Red Onion slices into the Lime Juice and Salt, they will soften.  Leave to marinate while the Dalh finishes cooking.


After 20 minutes test the Lentils and Carrots and see if you are happy they are cooked to your liking.  If so add the Baby Spinach Leaves, put the lid back on and let steam for a few minutes to soften.  If you are using Swiss Chard, it will take a little longer to wilt.  Mix into the Dahl mixture.



Serve the Dahl with the Roast Carrot chunks, some Yoghurt (if using), some Pickled Pink Onions and the Coriander Leaves !!





I based this recipe on a recipe in Melissa Hemsley’s Eat Green cookbook !!!!