Curried Carrot & Lentil Soup

This is a nice store cupboard staple, I don’t know if this is true of everyone but I always seem to have slightly soft carrots and other root veg at the bottom of my vegetable drawer and this is way of turning them into a quick spicy, smooth and creamy soup. 

Curried Carrot & Lentil Soup

Servings: 4 people


  • 1 Red Onion
  • 3 cloves garlic
  • 500 g Carrots or other root veg – swede, parsnips, sweet potato
  • 1 Small potato this helps with the creaminess
  • 200g Dried red lentils
  • 1 tbsp Curry Powder or mixture of spices
  • 150 ml Milk or plant based milk
  • 1 lt Vegetable Stock


  • Roughly chop the onion, garlic and vegetables and fry for 5 minutes in some vegetable oil
  • Add the curry powder and continue to fry for 2-3 minutes
  • Add the lentils and liquid including the stock and milk and boil together on a rolling boil for 15 minutes
  • Blend until smooth using a blender and serve with yogurt and fresh coriander (if you have it) 

Chana Dal with Crispy Onions

Chana Dal with Crispy Onions

Another dal recipe today because I just can’t get enough. This one is very fresh and herby
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: india, Indian
Keyword: curry, dal, healthy, lentil
Servings: 4 people
Author: nellbymouth


  • 3-4 cloves Garlic
  • 400 g Yellow split lentils Dried
  • 1/2 bunch Coriander
  • 100 g Spinach Frozen or fresh
  • 1 tbsp Cumin seeds
  • 1 tbsp Mustard seeds
  • 1 tsp Dried chilli or fresh
  • 1 Sweet potato
  • 1 Onion red


  • Boil the lentils until very soft and smooth – for me it typically takes about 30 minutes in my trusty pressure cooker, or 1-1.5 hours in a regular saucepan.
  • When it’s nearly ready, add the finely chopped garlic, cumin seeds and mustards seeds to a couple of tablespoons in oil in a frying pan. When it starts to brown a little transfer it to a pestle and mortar and crush it into a paste. When the lentils are the texture you want, turn off the heat, add the garlic and spice mixture plus the chopped coriander and spinach. Taste and add salt if needed. 
  • While it cools a little, shallow fried some thinly sliced onion and grated sweet potato to add on top on a very high heat until crispy.

Chapatis and dal

This recipe is an incredibly cheap store cupboard vegan dinner (unless you want to smother the chapatis in garlic butter which I heartily recommend). It’s also great because you only need 1 mug to measure everything and you can use whatever spices you like best.

This recipe is dedicated to Pam who taught me not to be scared of making chapatis straight on the flame – what a woman!


1 mug full dried lentils (your favourite kind)

1 mug flour

Salt and Pepper

1 onion

100g cherry tomatoes

1 tsp cumin seeds

1 tsp garam masala

1 tsp ground coriander

1 tsp chilli powder or cayenne pepper

4 fat cloves garlic