Ginger Aubergine Dahl

This Ginger Aubergine Dahl is the perfect vegan dinner. It’s comforting, healthy, quick, and easy. Ready in only 30 minutes!

Over the past three or four years, I’ve tried countless variations of the Indian dish dahl – carrot dahl, tomato dahl, spicy dahl, potato dahl, etc.

This particular dahl is made with aubergine (eggplant). It’s an easy one but that doesn’t mean it lacks in flavour. The ginger, garlic, paprika, cumin, and coriander sees to that.

It only takes 10 minutes of prep and 20 minutes to cook.

This soup is not only quick but also super easy to make. Finely chop the garlic, onion, and ginger. Then fry them in a large pot with the chopped aubergine and spices for 3-4 minutes. Add the lentils, tomatoes, and vegetable stock, and let it simmer for 20 minutes. That’s it; dinner is served.

Even better, it’s make-ahead and freezer friendly! I actually prefer it the day after as the flavours are much more enhanced.

This dahl will warm you up from the inside, making it perfect for these miserable winter days. It’s both comforting and nourishing. Plus, it tastes amazing, of course!

Looking for more comforting, yet healthy recipes? Check out my Ginger Turmeric Carrot Risotto, Sweet Potato Cauliflower Stew, 30-Minute Mushroom Bean Stew, and 1-Pot Vegan Lentil Lasagne.

I’d love to know if you try this recipe! Leave a comment or share it with me on Instagram using the hashtag #themostlyhealthy. Cheers!

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Ginger Aubergine Dahl

Prep Time

19 mins

Cook Time

20 mins

Total Time

39 mins

 

This Ginger Aubergine Dahl is the perfect vegan dinner. It's comforting, healthy, quick, and easy. Ready in only 30 minutes!

Servings: 2

Ingredients

• 1 onion
• 1 garlic clove
• 1- inch fresh ginger (2.5 cm)
• 1 aubergine (360 g)
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp ground coriander
• 1 cup red lentils (195 g)
• 1 can chopped tomatoes (400 g)
• 2 tbsp tomato puree (32 g)
• 1 1/2 cup vegetable stock (360 ml)

To serve, optional:

• Plant-based yoghurt
• Fresh coriander
• Avocado
• Brown rice

Instructions

1. Finely chop the onion, garlic, and ginger. Chop the aubergine into bite-size pieces.
2. In a large pot, fry the onion, garlic, and ginger over medium-high heat for 2-3 minutes or until slightly soft. Add a splash of water if burning.
3. Add the aubergine and spices and fry for another 2-3 minutes.
4. Add the lentils, chopped tomatoes, tomato puree, and vegetable stock. Bring everything to a boil. Then lower the heat and let it simmer for 15-20 minutes or until the lentils and aubergine are soft.
5. Serve with plant-based yoghurt, fresh coriander, avocado, and/or brown rice.
6. Store leftovers in the fridge for 4-5 days or in the freezer for at least a month.

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