Dahl-inspired stew – Vegan

This dahl-inspired lentil stew will be your new go-to comfort bowl. It’s rich, creamy, gently spiced, and loaded with plant-based goodness, a meal that feels indulgent but is secretly incredibly nutritious.

Red split lentils are the star here: high in plant protein and fibre, naturally low in fat, and wonderfully filling without being heavy. They help keep blood sugar stable and support digestion, all while keeping calories moderate. Chickpeas add even more fibre and protein, making this stew a satisfying vegan main. Carrots bring beta-carotene for eye and skin health, while spinach adds iron, folate, and antioxidants with barely any extra calories.

The spice trio, cumin, garam masala, turmeric, plus curry powder and fresh ginger, doesn’t just build deep, warming flavour. Turmeric and ginger are known for their anti-inflammatory properties, and the spices overall support digestion. Tomato puree adds lycopene (great for heart health), while coconut milk contributes healthy fats that help absorb fat-soluble vitamins and make the stew silky and comforting.

Finished with fresh coriander and a squeeze of lime for brightness, and served with warm herb naan on the side, this bowl is balanced, energising, and deeply satisfying. A fibre-rich, protein-packed, plant-based meal that feels like comfort food, but fuels you like a powerhouse.

Ingredients: (for 4 portions)

• 1 red onion
• 70 g tomato paste
• a piece of fresh ginger
• 1 lime
• 50 g red split lentils
• 1 stock cube
• spice mix: 1 teaspoon each of cumin, garam masala, and turmeric
• 200 ml coconut milk
• a few sprigs of fresh coriander
• 300 g canned chickpeas, drained and rinsed
• 100 g fresh spinach
• 2 large carrots
• 1 heaped tablespoon curry powder
• salt and pepper
• sunflower oil
• 500 ml boiling water
• store-bought naan bread for serving

Preparation:

Peel the onion, carrots, and ginger, then chop them as shown in the photo below.

Place the stock cube in a bowl and pour boiling water over it. Stir well until fully dissolved, then set aside.

In a deep pot, heat a little sunflower oil. Once hot, add the onion, carrots, and ginger, and sauté for a few minutes until the onion becomes soft and translucent.

Then add half of the spice mix, all the curry powder, salt, pepper, and the tomato paste. Stir well to coat everything evenly and let the flavours bloom.

Pour in the stock you prepared earlier, adding it over the vegetables along with the coconut milk and red lentils. Stir everything well, cover with a lid, and let it simmer over medium heat for about 20 minutes, stirring occasionally.

After 20 minutes, add the spinach, mix well, place the lid back on, and cook for another 10 minutes, until everything is tender and beautifully combined.

While the stew is simmering, prepare the chickpeas.

Heat a little sunflower oil in a skillet, then add the drained chickpeas along with the remaining spice mix, salt, and pepper. Stir well to coat them evenly and cook over medium heat for about 8–10 minutes, stirring occasionally, until the chickpeas are nicely golden and slightly crispy.

Meanwhile, toast the naan on a grill or in a skillet. I used store-bought naan, so I just lightly crisped it.

If you have time and energy, you can also make the naan from scratch. I have a wonderful naan recipe you can try HERE.

Transfer the stew to a serving dish, then top it with the golden, roasted chickpeas and freshly chopped coriander.

Serve with lime wedges so everyone can squeeze fresh lime juice over the stew on the side, and warm naan for a complete, flavourful meal.

If you try the recipe, let me know how you liked it! ☺️

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