Fijian Dahl with Rice

Tofu Bolognese


1 onion (finely chopped)

2 cloves of garlic (finely chopped)

1 small piece of ginger (finely grated)

2 tsp curry powder

1/2 tsp cumin powder, 1/2 tsp mustard seeds

3 tomatoes (diced)

1-2 small carrots (finely grated)

1 1/2 cup of red split lentils

4 cups of veggie stock or water (we use vegan Massel Chicken Style Stock from PaknSave)

1 can coconut cream OR coconut milk

Fresh coriander (chopped) – Optional

Chilli – Optional



* Saute the onion, garlic and ginger in a pot using a little oil or water.

* Once the onion softens add the mustard seeds, cumin and curry powder and saute for a minute or less.

* Add the tomatoes and carrots and saute for a couple of minutes.

* Rinse the lentils then add them along with the veggie stock.

* Bring to a boil while stirring frequently. Then let it simmer for about 20 minutes, or until the lentils softens and becomes mushy.

* Stir in the coconut milk/coconut cream. Add salt to taste. Add chilli to taste if you wish.

* Serve with your favourite rice and sprinkle some freshly chopped coriander on top. Enjoy!


If you have a pressure cooker, you can put all the prepared ingredients (except for coriander and coconut cream/milk) straight in the pot and cook for about 15 mins. Release the pressure and stir in the coconut cream/milk.

For extra protein and nutrients, you can add a cup of frozen peas at the end.

Contributor: Helene Taito-Jensen