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Dinner Recipe

20 Minute Easy Coconut Lentil Soup

easy vegan dal recipe

Easy Vegan Lentil Soup Ready in 20 Minutes

When it comes to dal, it can be really quick and easy with just a few key ingredients to make a delicious meal. Vegan and gluten free and ideal for batch cooking or freezing. You can add as many vegetables to this as you like, just fry them off before adding the lentils and stock.

What’s in the easy lentil pot?

Red lentils – These cook a little quicker than other lentils so perfect for this dal inspired lentil soup. Even better if you give them a soak before cooking, you can do this whilst chopping and prepping the vegetables.

Garlic- 4 cloves will work a treat for this recipe, mince them or finely chop. A good tip is to add the garlic after the onion, chilli and ginger so it doesn’t burn.

Ginger- This ingredient will give the dish a beautiful flavour, again you can mince, finely chop or grate it into the recipe. A good thumb sized piece if perfect for this dish.

Coconut Milk- I’ve used coconut milk to make this delicious and creamy. If you don’t want such a creamy dal, add about 200g of the coconut milk instead.

Spinach- You can add fresh or frozen spinach, just be sure to add this at the end of the cooking time as you don’t want it to turn to mush.

Cooking Tips for an easy lentil soup

Chop the onion, ginger and garlic really fine. This will help everything fry evenly and prevent any chunky pieces whilst eating.

Soak the lentils- Even just soaking them in just boiled water for 6-7 minutes whilst you prep and fry off the veg will really help make this a speedy dal / soup recipe.

Taste test-This is so important, it will help you decide whether you need a little more salt, pepper, fresh lime juice or chilli flakes to finish and bring it all together.

easy vegan dal recipe lucy and lentils

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easy vegan dal recipe

20 Minute Easy Vegan Lentil Soup

This easy vegan lentil coconut soup recipe can take as little as 20 minutes, just get chopping, soak those lentils and you have a delicious meal ready in no time. Gluten free too!
Prep Time 7 minutes
Cook Time 15 minutes
Servings 2 People


  • 1 tsp olive oil or coconut oil
  • 4 cloves garlic minced / finely chopped
  • thumb sized piece of fresh ginger finely chopped
  • 1 green or red chilli finely diced
  • 1 red onion finely diced
  • 200 g red lentils
  • 600 ml boiling water
  • 1 vegetable stock cube
  • 400 ml tinned coconut milk I used full fat
  • 1 tsp sea salt


  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 1/2 tsp turmeric

Top with:

  • chopped tomatoes
  • fresh or frozen spinach
  • chilli flakes
  • 1/2 lime squeezed


  • Start by getting the lentils in a pan or bowl and cover with just boiled water, leave to soak whilst you prep the veg
  • Finely dice the garlic, red onion, ginger, chilli and onion then add to the frying pan with the olive oil and gently fry for around 6-7 minutes
  • Drain the lentils that are soaking then add them to the pan, add the spices, toss so all is coated then add the stock (boiled water mixed with the stock cube)
  • Pop a lid over the top and leave to soak for around 12 minutes
  • Pour in the tinned coconut milk and spinach, add a squeeze of 1/2 lime and stir through until the spinach has wilted
  • Taste test adding a generous pinch of salt & pepper and enjoy hot


  • If you soak the red lentils for a few minutes before adding to the pan they cook so much quicker
  • Add a squeeze of lime over each bowl serving too for an extra kick of the acidity
  • Sprinkle over chilli flakes & throw in a few chopped tomatoes for texture
  • Feel free to add toasted nuts to the top too

If you like this recipe why not try my Massaman Inspired Lentil and Vegetable Curry 

Vegan Massaman Curry with Sweet Potato and Lentil


Dinner Recipe

Masoor Lentil and Chickpea Dal

masoor lentil and chickpea dal

Masoor Lentil and Chickpea Dal Recipe

This Masoor lentil and chickpea dal is t’s so full of flavour, comforting and packed with vegetables and lentils extra protein. This vegan lentil dal is perfect to make friends and family or to cook in a big batch to re heat at dinner time.

Breakdown of Ingredients

Whole Masoor Lentils (Brown lentils) – Using whole lentils for this recipe to give a chunky texture to the dal. You can use red split lentils for this dal, which will cook in around 20 minutes. Masoor Lentils are packed with fibre and are a really cheap ingredient to use which is perfect if you’re cooking on a budget.

Coconut Milk- Coconut milk makes this lentil dal thicker and creamier in texture but you can swap for vegetable stock.

Ginger, Garlic and Chilli- Using a base of garlic ginger and chilli will add a depth of flavour to the dish. They’re key ingredients so don’t forget these.

Chickpeas- Like lentils, chickpeas are a cheap ingredient and perfect for bulking out dishes.

Vegetable Stock- Using boiled water and a good quality vegetable stock cube will do the trick just fine!

masoor chickpea dal vegan recipe

Cooking Tips

Frying- Fry off the onion, ginger and chilli first for a few minutes  before adding the finely chopped garlic cloves. This helps prevent the garlic from burning as it only takes around 1 minute to fry off.

Vegetable stock- Using a stock cube with boiling water will help add flavour to the dish to if you have one spare, use this instead of just adding water.

Lentils- If you’re cooking the lentils from scratch, add them to a bowl of water for around 30 minutes before (if time permits) to help bring the cooking time down. You can make this in a slow cooker which will work perfectly as they’ll slowly cook and go beautifully soft over the time.

Garnish -I’ve suggested adding fresh lime, seeds, chilli and spring onion however you can add as little or as much as you like, it’s mostly for a bit of crunch on top.

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masoor lentil and chickpea dal

Masoor Lentil and Chickpea Dal

This easy vegan lentil and chickpea dal is made with masoor lentils for a chunkier dal recipe. It's easy, vegan friendly and perfect for batch cooking.
4.67 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people


  • 1 red onion
  • 1 thumb size fresh ginger grate half and finely chop the other half
  • 1 red chilli
  • 4 cloves garlic
  • 1 red pepper
  • 1 1/2 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 400g tin drained chickpeas
  • 200 g whole masoor lentils precooked is best *see cooking notes
  • 1 l vegetable stock
  • 1/2 tsp sea salt
  • 400 ml full fat coconut milk can also use reduced fat
  • 1/2 lime squeezed
  • 6 tenderstem

to garnish

  • 3 spring onions
  • 1 red chilli finely chopped


  • Finely dice the red onion and fry with a splash of olive oil for around 5 minutes
  • Add the finely chopped ginger and chilli and fry for a minute or so before adding the finely chopped garlic, continue to fry for 1 minute then add the diced pepper
  • After around 5 minutes add the chickpeas, lentils, dried spices and vegetable stock, salt and give a good stir then grate in the remaining 1/2 piece of ginger and simmer for around 15 minutes
  • Add a squeeze of lime followed by the coconut milk, then add in the tenderstem to heat for the final 5 minutes
  • Garnish with spring onions, a few seeds (whatever is at hand) chilli and a segment of lime and enjoy!

masoor lentil and chickpea dal vegan recipe

vegan masoor lentil and chickpea dal recipe

masoor lentil chickpea dal vegan