Roast Carrot Dal with herby Raita

A delicious combination of earthy lentils and sweet roasted carrots – carrots inside and carrots on top!

I think it works perfectly, the carrot puree adding and lovely base for the dal. Topped with more delicious roasted carrots and my favourite creamy herby coconut cucumber raita. Its a gorgeous combination.

Perfect for using up any sorry looking carrots as well.

Great served with flatbread (of course) and the essential crunchy slaw.

Delicious! Love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-4 servings
  15 minutes preparation time
  1 hr cook time


  • 650g carrots cut into small chunks 
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
For the dal 
  • 1 tbsp coconut oil 
  • 1 onion chopped 
  • 1 tsp cumin seeds 
  • 1 tsp fennel seeds 
  • 1 tsp black mustard seeds
  • 1 tsp turmeric 
  • 1 tsp ground coriander 
  • 4 cloves garlic sliced 
  • 200g red lentils rinsed
  • 800ml water 
  • 1 tsp sea salt 
  • Pinch chilli flakes 
  • 1 tsp garam masala 
Carrot purée 
  • 1/2 of the roast carrots 
  • 100ml water 
For the raita;
  • 1/2 Cucumber grated 
  • 120g coconut yogurt 
  • 4 tbsp chopped fresh mint 
  • 4 tbsp fresh coriander chopped 
  • Juice 1/4 lemon 
  • 1 clove garlic minced 
  • 1/2 tsp sea salt 
  • Twist black Pepper 
  • 1 tbsp extra virgin olive oil – opional 


  • Fresh coriander 


To roast the carrots; 
  1. Pre heat your oven to 180c 
  2. Add the carrots on a baking tray and coat in olive oil, salt and pepper. 
  3. Bake for 45-50 minutes until soft and slightly caramelised.  Remove when cooked.
  4. Reserve to top the dal and make the carrot puree.
To make the dal; 
  1. Firstly add the oil to a large frying pan, add in the onion and fry for aprox 8-10 minutes on a low to medium heat until soft and browning.
  2. Now add the spices and garlic and stir for a minute or so.
  3. Now add the lentils and water. Stir well then turn down the heat, simmer for 15 minutes stirring occasionally. Add more water if needed. 
  4. Blitz half the carrots with the water in a food processor until you get a chunky paste. 
  5. Add to the pan with the lentils, stir to combine. 
  6. Simmer for another 5 minutes. 
  7. Season with the salt, pepper, chilli and garam masala 

To make the cucumber raita:

  1. Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible then transfer to a large bowl 
  2. Add all the other ingredients and mix well.
  3. Really nice with a drizzle of olive oil on top.

To serve 

    1. Top with the remaining roast carrots. 
    2. Serve with raita and fresh coriander 

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...


  1. Hannah on June 2, 2021 at 8:15 am

    This was ridiculous! Ridiculously delicious! I made it with 3 parsnip and a carrot (because they were floating around the bottom of our fridge). So, so good. Thank you for sharing your creations ❤

    • Niki on August 18, 2021 at 7:25 pm

      Hi Hannah
      he he so happy to hear that!
      Love, Niki xxx

  2. Janet on March 25, 2021 at 10:01 am

    Just made this. Didn’t have carrots so used pumpkin. Just beautiful. The raita is also amazing Thank you. T

    • Niki on May 4, 2021 at 4:53 pm

      So happy you love it! xx

  3. Kate on February 10, 2021 at 3:50 pm

    I make this on a regular basis, comfort food at it’s best!
    I have had your book for a while now and it’s hands down the best cookbook I own (non-vegan books included) and I have a LOT of cookbooks!
    The mushrooms momos are a favourite and I made the gyozas on New Years Eve. Will definitely make them again 😀

    • Niki on May 4, 2021 at 4:53 pm

      Hi Kate
      Thats amazing! So happy to hear
      Much love, Niki xx

  4. Emma on January 2, 2021 at 8:03 am

    I made this last night for the whole family. There were a couple of sceptics when I told them what I was cooking, but they all loved it and said they want it again. I doubled it for 5 and I have a small amount of the lentils left over – and I suspect there will be a fight for who gets to finish them off! Thank you Niki, we’ve cooked a few of your recipes now and they’ve all been winners. So glad I found you, all thanks to Riverford.

    • Niki on January 14, 2021 at 9:21 am

      Hi Emma
      Well, thats absolutely wonderful news! So happy.

      Much love, Niki xxx

  5. Sinead on October 12, 2020 at 7:08 pm

    So… I followed the recipe pretty loosely, but I had never thought of putting roasted carrots in dal before, and I have to say it is pure genius. Thanks!

    • Niki on October 12, 2020 at 8:44 pm

      Its good isnt it! Happy you like xx

  6. […] you like this recipe, why not give one of my other Dal recipes a try? I’ve created a Roast Carrot Dal that is perfect when serves with a herby raita, the sweet roasted carrots work as both a thickener […]

  7. […] 1 – Roast carrot dal […]

  8. Jude Delaney on February 17, 2020 at 8:37 pm

    Made this for supper this evening – absolutely delicious, it really hit the spot on a very wet night, perfect comfort food. I’m also the happy owner of your book and it’s an absolute joy!! Thanks for the inspiration.

    • Niki on February 18, 2020 at 4:21 pm

      Hi Jude
      That makes me very happy indeed.

      Much love, Niki xxx

Leave a Comment


Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on should not be used to diagnose or treat a specific health or medical condition.