Hearty Mushroom and Split Lentil Dhal

Hearty Mushroom and Split Lentil Dhal by Leozette Roode | Sustainable Living with HarassedMom

Dhal is one of my favourite things to make – pop it in the slow cooker and you have a delicious meal. It is also an easy meal to make in bulk.

Pesto Princess have a range of delicious pestos including the Chermoula Paste used in this recipe, add a couple of their other pestos to your basket – there is so much you can do with them.

About the Chef

Leozette comes from a conservative Afrikaans heritage and grew up as a meat-eater. She attests that adopting a  plant-based lifestyle changed her life in ways she never imagined possible. Leo now works as the Media & Outreach Manager for an animal protection organisation, is a plant-powered athlete, a featured vegan blogger, and is the author of The South African Vegan Cookbook.  A culinary adventure of 80 family-friendly recipes all made from local ingredients.

Hearty Mushroom and Split Lentil Dhal by Leozette Roode | Sustainable Living with HarassedMom

Hearty Mushroom and Split Lentil Dhal

Leozette Roode
4.80 from 5 votes


  • 1 cup dried split red lentils rinsed
  • 2 cups vegan stock vegetable or beef powder stock
  • 2 teaspoons coconut oil or canola oil for frying
  • 1 red onion chopped
  • 1 garlic clove minced
  • 3 teaspoons Pesto Princess Charmoula paste
  • 1/2 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 330 g white button mushrooms sliced
  • 2 carrots peeled and grated
  • 1 teaspoon ground onion powder
  • 1 teaspoon ground garlic powder
  • 2 teaspoons Pesto Princess Charmoula paste
  • 2 tablespoons soy sauce
  • 1/4 – 1/2 teaspoon chili flakes optional
  • 2 cups coconut milk
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh coriander
  • Pesto Princess Coriander and Chilli pesto


  • Rinse the lentils until the water runs clear using a sieve. Set aside.
  • Heat the coconut oil in a non-stick pot.
  • Add the onion and fry until translucent. Add a tablespoon of hot water if needed.
  • Add the garlic and fry until brown and fragrant.
  • Add the Pesto Princess Charmoula paste, cumin, coriander, and turmeric and mix to coat all of the onion and garlic.
  • Add the sliced mushrooms and fry until soft, add a tablespoon of hot water if needed.
  • Add the grated carrots and mix through.
  • Transfer the rinsed and drained lentils to the pot along with the two cups of stock.
  • Place lid on the pot and simmer over low heat.
  • When almost all of the water has been absorbed, add the coconut milk, garlic powder, onion powder, soy sauce,
  • lemon juice, chilli flakes, and extra Pesto Princess Charmoula paste. Stir the ingredient well.
  • Return the lid to the pot and simmer further until the lentils are cooked soft. Stir occasionally.
  • Season with salt and pepper to taste and garnish with fresh coriander.
  • Serve with rice, naan or rotis and a dollop of Pesto Princess Coriander & Chilli pesto

What is your favourite thing to add to your dhal?



27 Responses

  1. I really like dahl but I’ve never made my own before. I would love to try this. It sounds like a tasty recipe.

  2. Practically anything with mushrooms I love. I am definitely going to have to try this out for dinner really soon.

  3. 5 stars
    This looks and sounds delicious and good for you and I am pinning this recipe as my husband would love it to. Thank you for sharing and pinning this one next!

  4. Dahl is great. It’s tasty and can be healthy too. One of my favourite go toos when I want something tasty and filling.

  5. omg this looks ssooooooo good! I love lentil dhal and usually have it with milk. I can’t wait to make your recipe.

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