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Dahl Buddha Bowl

Recipe by Viky Szilagyi @vegclub

Split peas are high in protein (whole protein), iron, magnesium and fibre. Buy them dried and soak them for a few hours but you don’t even need to soak them, this just shortens cooking time. They’re great in soups, curries, stews and dips.


  • 2 cups split peas

  • 1 tsp olive oil

  • 1 brown onion, diced

  • 2 cloves garlic, diced

  • 2 tomatoes, diced

  • 1 small dried red chilli

  • 2 cloves

  • 1 tsp garam masala

  • 1 tsp cumin powder

  • 1 tsp coriander seeds

  • 1 tsp turmeric powder

  • 2 kefir lime leaves

  • 1 tsp San Elk Vegetable Stock Powder

  • salt and pepper to taste

  • 1 can coconut milk


  1. Place split peas in a pot with 6 cups water and cover. Cook until soft (approx. 30 minutes)

  2. Heat a large pan with olive oil. Once hot, add chilli and cloves for a few seconds, then add onion and garlic.

  3. Once slightly browned, add tomatoes and rest of spices, then cover with lid.

  4. After tomatoes have become soft and fallen apart, remove lid, add coconut milk and stir to combine.

  5. Drain and add lentils. Turn heat down and allow to cook without lid to thicken for about 10 minutes.

  6. Served here on turmeric brown rice with kimchi, purple cabbage, cucumber and soy yoghurt

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