Dal-icious Potato and Lentil Dal

I love lentils but I had never tried them in a fun way, until I made dal. I loved it so much that I made it two weeks in a row (given that a jar didn’t last long since it’s just so good). Lentils (and all the other pulses like beans, peas and chickpeas) are a very nutritious meat substitute to pack in protein, iron, zinc and other vitamins and minerals. Per 1/4 cup of red lentils, you attain a solid 13 grams of protein! (Who said vegan dishes don’t give you enough protein!?!). This dish is perfect for a quick weeknight meal or anytime you want a hearty vegan stew. I’ve originally seen dal made just with lentils but I decided to add potatoes, which made it even heartier. Enough talk, let’s get to the dal-icious recipe (see what I did there)?


Dal-icious Potato and Lentil Dal


  • grapeseed oil
  • 1 large onion, diced
  • 1 garlic clove, minced
  • 1 tbsp ginger, minced
  • 1 tsp pink himalayan salt
  • 1 cup red lentils, rinsed
  • 3 yukon gold potatoes, cubed
  • 1.5 cups water
  • 1 15 oz can of diced tomatoes
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp mustard seeds or grainy mustard
  • 1 tsp smoked paprika


  1. Pour a few tablespoons of grapeseed oil in a large pot over medium heat. Cook down the diced onion until translucent. Add in the minced ginger and garlic. Cook for a few minutes until fragrant.
  2. Add in the potatoes and water. Cook for 5-8 minutes.
  3. Add in the red lentils, water and pink himalayan sea salt. Cook until the lentils begin to break down, about 30-40 minutes.
  4. Once the lentils have broken down and the potatoes have softened, add the spices and mix well to combine.
  5. Serve warm with multigrain crackers. It would be amazing paired with naan bread. I topped mine with some sliced avocado because everything is better with avocado. *insert sassy girl emoji here*
  6. Enjoy!

Try my vegan potato and lentil dal and let me know what you think! Share it with your vegan and vegetarian-loving friends!



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