Roasted Pepper and Spinach Dahl

Adapted from the Yoga Kitchen Plan Cookbook, where they roast tomatoes– I have also added mushrooms at times, or skipped the roasting and used jarred roasted peppers or sun dried tomatoes, if time is tight! This is versatile and you can add or subtract the veg.

Great for lunch or as part of a larger meal.

Ready in 50 minutes
Serves 2-4 people


  • 2-3 red bell or sweet peppers
  • Olive Oil
  • 1 tsp cumin seeds
  • 2 tsp mustard seeds
  • 5-6 curry leaves
  • 2 celery sticks, chopped
  • 200g mung beans or split red lentils, washed & drained
  • 1 tsp ground turmeric
  • ½ tsp sea salt
  • 5 tablespoons coconut milk
  • 70g (1 big handful) spinach
  • Full-fat plain yogurt (optional)
  • Toasted almond flakes (optional)


  1. Place the veg in a roasting tray, single layered, sprinkle with salt and drizzle with olive oil. Leave for 30-45 minutes until slightly shrunken and charred in places.
  2. Heat oil in medium pan, add cumin, mustard seed and curry leaves to sizzle on medium heat. You should hear popping as seeds sizzle. Add celery and lower heat to saute 4-5 minutes more. Then add lentils turmeric and 16 oz/2 c. water. Stir, then cover with lid and cook for 15-20 minutes, or until lentils soften.
  3. Then add sea salt and coconut milk and stir together. Add additional seasoning as needed.
  4. Remove from heat, then add spinach and roasted peppers (or other veg).
  5. Divide dhal into bowls and add dollop of yogurt (or sour cream) along with the toasted almonds. ENJOY HOT!