Vegan recipe

Golden Red Lentil Coconut Dahl

Name: Golden Red Lentil Coconut Dahl
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 1 tbsp vegetable oil; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 20 g fresh ginger, peeled and finely grated; 2 tsp ground cumin; 1 tsp ground turmeric; 1 tsp garam masala; ¼–½ tsp chilli flakes, to taste; 250 g dried red lentils, rinsed; 1 × 400 g tin chopped tomatoes; 1 × 400 ml tin coconut milk; 400 ml vegetable stock; 150 g baby spinach; 1 lime, juiced; A small handful of coriander, roughly chopped; Cooked basmati rice, to serve (optional); Sea salt and freshly ground black pepper

A gentle, warming potful for busy evenings

Red lentils melt into a golden coconut sauce scented with ginger, turmeric and cumin, while spinach adds a fresh green finish. It is comforting, economical and made mostly from everyday cupboard ingredients.

Golden red lentil coconut dahl with spinach, coriander, coconut milk, lime and basmati rice

Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Serves: 4
Difficulty: Easy

What you’ll need

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, finely chopped
20 g fresh ginger, peeled and finely grated
2 tsp ground cumin
1 tsp ground turmeric
1 tsp garam masala
¼–½ tsp chilli flakes, to taste
250 g dried red lentils, rinsed
1 × 400 g tin chopped tomatoes
1 × 400 ml tin coconut milk
400 ml vegetable stock
150 g baby spinach
1 lime, juiced
A small handful of coriander, roughly chopped
Cooked basmati rice, to serve (optional)
Sea salt and freshly ground black pepper

6 clear steps

Method

Warm the oil in a large saucepan over a medium heat. Add the onion with a pinch of salt and cook for 7–8 minutes until soft and lightly golden.
Add the garlic, ginger, cumin, turmeric, garam masala and chilli flakes. Stir for 1 minute until fragrant.
Tip in the lentils, tomatoes, coconut milk and stock. Stir well, bring to a gentle boil, then lower the heat.
Simmer uncovered for 22–25 minutes, stirring regularly, until the lentils are tender and creamy. Add a splash of water if the dahl becomes too thick before the lentils are cooked.
Fold in the spinach a handful at a time and cook for 2 minutes until wilted. Stir in most of the lime juice, then season with salt, pepper and more lime to taste.
Ladle into bowls, scatter with coriander and serve with basmati rice if you like.

Make it yours

Useful notes

Adjust the richness

For a lighter dahl, use light coconut milk. For an especially creamy finish, reserve a spoonful of coconut milk to swirl over each bowl.

No spinach?

Frozen peas or chopped kale are good alternatives. Give kale an extra 4–5 minutes to soften.

Batch cooking

Cool promptly and keep covered in the fridge for up to 3 days, or freeze for up to 3 months. Reheat thoroughly, loosening with water as needed.

Allergen information

The recipe is free from the 14 major UK allergens if an appropriate vegetable stock is used. Stock can contain celery, gluten, mustard or soya, so check the label carefully. Coconut is not one of the 14 major UK allergens but may still be unsuitable for some people.

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