Name: Hearty Red Lentil Dal With Chickpeas and Squash
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 people
Ingredients: 2 tsp neutral oil; 1 large onion (finely diced); 3 cloves garlic (minced); 1 tsp salt; 1 tsp ground turmeric; 1 tsp ground cumin; ½ tsp cayenne pepper; ¼ tsp ground coriander; 1 tbsp fresh ginger (finely grated); 1 cup (250g) butternut squash (peeled and cubed); 4 cups (960ml) hot vegetable stock (or broth); 1 ½ cups (300g) red lentils (rinsed); 14 oz (400g) chickpeas (drained and rinsed); 4 tomatoes (seeded and roughly chopped); 3 cups (150g) spinach leaves; ¼ cup (60g) coconut cream (or full-fat coconut milk); cilantro (coriander) (to garnish); pinch red pepper flakes (to garnish)

Hearty Red Lentil Dal With Chickpeas and Squash

This easy Dal recipe is made with red lentils, aromatic spices, and creamy coconut milk. A comforting, protein-packed vegan curry that’s budget-friendly, freezer-friendly, and perfect with rice or naan

Serves 6 people

Prep 5 minutes

Cook 25 minutes

Total 30 minutes

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This one-pot red lentil dal is packed with chickpeas, butternut squash and spinach and ready in just 25 minutes. A great vegan recipe that can be served as a main or side dish.

You will also love my vegan Sweet Potato, Chickpea and Red Lentil Soup

A bowl of hearty yellow curry with chickpeas, spinach, and carrots, garnished with seeds, sits on a gray surface. This vibrant vegan dish is complemented by fresh spinach, spices, cilantro, and a spoon arranged nearby.

I realized the other day that this site has plenty of curry recipes, but very few that are vegetarian or vegan. This is clearly an oversight on my part since lentil dal is one of my favorite things to cook and eat!

This easy dal recipe is vegan and gluten-free, plus incredibly good for you! Lentils are naturally rich in plant-based protein and fiber, which means this curry will keep you feeling full and satisfied. They’re also packed with iron, folate, and B vitamins, making dhal a brilliant choice if you’re looking for a nourishing meat-free meal.

What Is a Dal?

Dhal or dal (also daal, dail, dahl) refers both to ingredients such as red lentils, split peas and various other dried pulses and the various curries made from from them. My absolute favorite is dal makhani, a dish that is made with whole black lentils (urad) and enriched with indecent amounts of butter and cream.

This simple vegan red lentil dal is definitely more suitable for a healthy midweek meal as it is absolutely packed with plant-based goodness. Usually dhal is more of a side dish, but I have upped the vegetables here to make it more substantial and, dare I say it, a lot tastier.

You can eat it on its own, with a little coconut yoghurt, with naan bread or serve it over rice – and what’s more, it tastes even better the next day. Make a big batch to serve over a couple of days or freeze the leftovers.

Make this recipe on the stove or in your pressure cooker where it takes only a fraction of the time. Since it is quite quick anyway I prefer to make it on the stove – take a look at the recipe video to see how its done.

How to Make Red Lentil Dal

Heat a little oil in a large casserole (or use cooking spray if you are cutting down on calories). Add the onions and sauté over low heat for 5 minutes, adding the spices, garlic and ginger towards the end.
Stir in the cubed squash and add the hot stock. Bring the dal to a rolling simmer.

Add the red lentils, chickpeas and tomatoes, give everything a good stir and simmer over low heat, partially covering the pot, for 15-20 minutes. By now the dhal should be thick and the squash cooked through.

Side-by-side images of hands stirring ingredients into a pot of healthy soup; the left shows chopped vegetables and ground meat, while the right features chickpeas and diced tomatoes, similar to an Indian red lentil dal.

Finally, stir in the spinach, mixing it in until it wilts and add a little coconut or oat cream, if you like. Serve garnished with coriander leaves.

A hand stirs a vegan mixture of chickpeas, spinach, and creamy sauce in a black pan on a white surface, reminiscent of an Indian red lentil dal.

For added flavor, can fry mustard seeds in neutral oil until they start to pop. Drizzle the seeds and oil over the curry before serving.

A close-up of hearty, creamy yellow and red lentil dal with chickpeas, spinach, black mustard seeds, and fresh cilantro garnish. Swirls of yogurt are visible on top, adding a touch of white to this vibrant and healthy dish.

Slow Cooker Instructions

This recipe is easy to make in a crockpot. Fry the onion with the spices, ginger and garlic then add to your slow cooker together with the squash, chickpeas, and tomatoes. Add the stock and give everything a good stir. Cook on low for 8 hours, stirring in the spinach and cream at the end.

Two images of a slow cooker: the top shows healthy red lentil dal with dry lentils and chopped vegetables, while the bottom shows broth being poured in, mixing with the ingredients to create a hearty vegan soup base.

Leftovers and Storage

The best thing about dal? It actually tastes better the next day as the spices have more time to mingle and deepen. Once cooled, pop any leftovers into an airtight container and keep in the fridge for up to four days.

This dish also freezes brilliantly – portion into tubs or freezer bags, label and store for up to three months. When you’re ready to enjoy, reheat on the stove with a splash of water or coconut milk to loosen it up. Add a squeeze of fresh lemon or lime before serving to wake the flavors right back up.

Recipe Notes and Tips

You don’t need to soak the red lentils, however you do need to give them a good rinse.
You can experiment by adding different vegetables like potatoes, sweet potatoes, carrots and so on.
This is a fairly mild dal recipe. If you want to dial up the heat you could add one or two chilies and their seeds in with the onions.
The curry will keep for up to four days in the fridge and up to three months in the freezer.
Keep the liquid from the chickpeas (aquafaba) to make vegan chocolate mousse or vegan macarons!