Easy Vegan Indian Lentil Dal

Lentil dal (Indian legume stew) from red and yellow lentils, tomatoes, mushrooms, zucchini and spicy seasoning with hot pepper

  • Main DishesType
  • EasyDifficulty
  • ±1 hourPrep. Time
  • 10Serving/Unit


Onion, 2 medium units
Olive oil, 3 tablespoons
excellent virgin - for frying
Tomato, 2 medium units
Champignon mushrooms, 200 g
Zucchini, 1 medium unit
cut into cubes
Red lentils, 1 cup
Yellow lentils, 1 cup
Celery, 1 stalk
leafless and chopped
Hot green pepper, 1 small unit
Parsley, 1 handful
chopped leaves
Cumin, 1 flat teaspoon
Curry powder, 1 flat teaspoon
Hawaij for soup, 1/2 flat teaspoon
Turmeric, 1/2 flat teaspoon
Salt, 1/4 flat teaspoon


1. In a wide pan, fry the onions in the olive oil for about 10 minutes.
2. Add the tomatoes, mushrooms and zucchini to the pan, stir and continue to fry for another 10 minutes until all the vegetables are slightly softened.
3. In a pot with a liter of water, bring the lentils (both types) to a boil, add the vegetables from the pan, the celery, the hot pepper, the parsley and the spices.
4. Stir, bring to a boil, lower the heat and cook with the lid closed for about an hour or until the stew reaches the desired thickness. Stir occasionally (you can add more boiling water if the water was not enough).
5. Bon appetite (:

The spices in the recipe are according to personal taste. The preparation method also includes frying.

Nutritional Values Serving/Unit 100 Grams
Calories 175 cal 118 cal
Proteins 10 g 7 g
Carbohydrates 27 g 18 g
Fat 4 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Easy Vegan Indian Lentil Dal
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