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Quick & Easy Lentil Dahl

plant based | family food | vegan

3027520 mins42
vegan2 servings of veg


Comforting, warm and packed with good nutrition, this one pan wonder by @positive.pantry is perfect for those super cold days when you need an instant boost. 


  • 2 Pouches Fullgreen Riced Cauliflower
  • 1 Can of green lentils (drained)
  • 1 Can of chickpeas (drained and rinsed)
  • 1 Red pepper (diced)
  • 250g Cherry tomatoes (halved)
  • 150g Baby spinach (roughly chopped)
  • 200g Chestnut mushrooms (sliced)
  • 4 Green onions (finely chopped)
  • 1 Red chilli (finely chopped)
  • 2 Garlic Cloves (grated)
  • 1 Thumb size piece of ginger (grated)
  • 1 Can reduced fat coconut milk
  • 400ml Veg stock 
  • 1 tsp Ground cumin
  • 2 tsp Ground coriander 
  • 2 tbsp Medium curry powder 
  • A splash of Tamari/ Soy Sauce
  • Salt and pepper to taste 
  • Lime juice and cilantro to garnish


  • Wash and prepare all veggies, then drain and rinse the chickpeas and lentils. 
  • Add a splash of oil to a wide-bottomed pan on medium heat and fry the spring onions, garlic, chilli and ginger for around 1 minute until fragrant. 
  • Add the red pepper, mushrooms and tomatoes and cook until softened, then add all spices. 
  • Stir in the coconut milk and veg stock and reduce to a simmer. 
  • Add lentils and chickpeas to the pan and simmer for 5 minutes. 
  • Take the pan off the heat and stir in the spinach until wilted. 
  • Pop the pouches of Fullgreen Riced Cauliflower into the microwave and cook as per packet instructions. 
  • Serve in a big bowl with a lime wedge and cilantro garnish. Enjoy! 

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Shelf-stable 12 months Vegan certified Gluten free non-gmo certified no added sugar Keto and Paleo friendly proudly made in the USA PBFA member

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