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Cheats Carrot Dhal


Typically, you would slow cook dhal, with whole freshly ground spices. However, this one-pan version is full of flavour and takes just 30 minutes. This speedy dish is also highly nutritious. Carrots are loaded with beta-carotene, a form of Vitamin A which supports healthy skin and our immune system. The combination of lentils and rice also provide a complete protein source.

I really like a bowl of this dhal for breakfast if I have any leftover (without the rice).


· 1 onion

· 2 cloves of garlic

· 1 thumb of ginger

· 1 red chilli

· 1 tsp curry powder

· 1 tsp cinnamon

· 1 tsp cumin powder

· 1 tsp ground coriander

· 200ml coconut milk

· 500ml vegetable stock

· 160g red split lentils

· 3 carrots

· 80g spinach

To serve:

· 80g brown rice

· 2 tbsp coconut yoghurt

· Flaked almonds



1. Prepare your rice as per cooking instructions

2. Finely dice the onion, garlic, ginger and chilli

Add 1 tbsp oil (preferably coconut oil) to a large pan on a medium heat and sauté the onion, garlic, ginger and chilli for 10 minutes

3. Add the spices for a further 3 minutes until they become aromatic

4. Add the coconut milk, vegetable stock and lentils into the same pan. Bring to the boil and reduce to simmer for 15-20 minutes with a lid on

5. Meanwhile peel and grate the carrots and add to the dhal for the last 5 minutes of cooking

6. Remove from the heat, stir through the spinach, add the juice of half of the lime, and put the lid back on for a couple of minutes until wilted

7. Serve with brown rice, and a dollop of coconut yoghurt with the flaked almonds and some coriander, extra lime and fresh chilli if you fancy!

Nutrition information per person: 570 calories / 59g carbs / 22g fat / 24g protein.


Recipe in collaboration with

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