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Prep Time:

20 mins

Cook Time:

40 mins or 2-3 hours





About the Recipe


  • 1 litre of vegetable stock - I use home made vegetable stock from my Thermomix and add 1 tbs to 1 litre of water (plus extra if you like your dhal less thick)

  • 2 cups (400g) of the lentils/beans of your choice (mung, lentils, chickpeas etc), soaked overnight and rinsed

  • ½ teaspoon mustard seeds or curry powder

  • 1 tsp cumin powder

  • 1 tbs coconut oil

  • 1 onion/shallots, finely diced

  • 2 garlic cloves, diced

  • 2cm piece of ginger, grated

  • 2cm piece of fresh turmeric, grated

  • 2 carrots, grated

  • 1 zucchini, grated (I throw all the veggies in my thermo and dice on level 5 for 10-20 seconds)

  • 100g baby spinach

  • Salt flakes and freshly ground black pepper

  • ½ bunch of coriander leaves (optional)


  1. Add all the ingredients to your slow cooker or pressure cooker.

  2. Cook on high in the slow cooker for 2-3 hours (or until beans/lentils are soft), and on the beans setting (40min) in the pressure cooker.

  3. Once cooked add the spinach, coriander and salt and pepper.

  4. OPTIONAL: serve with coconut yoghurt, more greens (broccoli) and lemon juice.

  5. Portion and store in the fridge for up to 4 days, or freezer.


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