Dahl for International Womxn’s Day


  • 1-2 tbsp coconut oil or other neutral oil for frying
  • 2 onions chopped
  • 4 garlic cloves minced
  • 2 tsp ginger minced (or more to taste)
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 1 tsp red paprika powder
  • 300 g red lentils
  • 780 ml vegetable broth
  • 240 ml strained tomatoes or chopped tomatoes
  • Any crusty looking green vegetables that you don’t know what to do with
  • salt and pepper to taste
  • 2-3 tbsp lime or lemon juice or to taste


  • Rinse and wash out the lentils until the water is clear.
  • Heat the coconut oil in a saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger, sauté for another minute until fragrant. Then add the spices, and sauté for a few seconds to unfold flavours.
  • Add in chopped carrots, green vegetable stems and bits, and half of the chopped tomatoes. Add in a splash of water and cover the pan so that they can cook. (you don’t need much, just enough to steam the veggies in the pan)
  • When the vegetables are cooked slightly tender, add in the lentils to the pan.
  • Pour in the vegetable broth, stir to combine, cover with the lid and let it cook for around 20 minutes.
  • Throw in the rest of the chopped tomatoes.
  • Throw in a cinnamon stick at this point.
  • Throw in some fresh spinach leaves.
  • Let simmer for around 10 minutes, take out the cinnamon stick and plate up!