Warm up this winter with a delicious, healthy, clean-eating staple full of antioxidant-rich vegetables and hearty legumes.

When it comes to saving money and budgeting, the first place I look to cut costs is food.

Fortunately, I don’t have a problem eating the same thing 5 days in a row, so making a large pot of dahl for lunches is an ideal way to stay deliciously frugal.

At $1.36 for 1kg of red lentils, this recipe is a real money-saver. Throw in seasonal market produce and I’ve tallied this diet-friendly winter warmer up at $0.48c per meal – seriously!

I’ve used pumpkin and cauliflower, but feel free to use whatever vegetables you like. Home made, dairy-free, cheap clean eating at its best!



1-2 Tbs Coconut oil (extra for absorbent lentils)
1 Tbs ground Cumin
1 Tbs Garam Masala
1 Tsp Chilli Powder
1 Tbs Ground Turmeric
1 & ½ cups Dried Red Lentils
2 Onions, thickly sliced
2 Tbs Grated Fresh Ginger
4 Garlic Cloves, crushed
1/3 Cup Coriander, chopped
4 Cups Vegetable of Chicken Stock
1 Cup Pumpkin, cubed
1 Cup Cauliflower, chopped
1 Lemon wedge, to serve
Extra Coriander, for garnish


Serves 5

1. In a large saucepan, melt the coconut oil over a high heat.
2. Fry the dry spices in the oil for about 30 seconds to draw out the flavor. Read more about the benefits of frying your spices.
3. Add the lentils, onion, garlic and ginger, and cook until the onion softens. You may need to add a small amount of extra coconut oil, as the lentils absorb any moisture.
4. Add the coriander and chopped vegetables, and cover with stock. It may look watery, but the lentils will slowly absorb the excess moisture to form a thick gravy.
5. Cook over low heat for at least 1 hour, stirring regularly to prevent it sticking.
6. Serve with a squeeze of lemon and chopped fresh coriander.