bowl of ginger aubergine dahl topped with avocado and soya yoghurt

Ginger Aubergine Dahl

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

Prep Time 19 minutes
Cook Time 20 minutes
Total Time 39 minutes
Servings 2


  • 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


  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.