Lentil Dhal with Coconut
This comforting coconut lentil dhal is quick, simple, and packed with warming spices. It’s a perfect choice for both weeknight dinners and cozy self-care meals. Even better? It tastes richer and more flavorful the next day—leftovers are a win!
Ingredients
- 2 tbsp rapeseed oil (or any neutral plant-based oil)
- 2 small onions, diced
- 3 garlic cloves, crushed
- 1 tbsp fresh ginger, peeled and minced
- 2 tsp curry powder
- 1 tsp turmeric
- ½ tsp chilli powder (optional)
- ½ tsp black pepper
- 1 tsp salt
- ½ tsp chilli flakes
- 400g (2 cups) red lentils
- 1 x 400ml (14 oz) can coconut milk
- 450ml (15.2 fl oz) water
- 180g (6.3 oz) fresh spinach
- 1 bunch fresh coriander, chopped
Instructions
- In a large saucepan, heat the oil over medium heat.
- Add onions, garlic, and ginger, and sauté for about 5 minutes until the onions soften and become fragrant.
- Stir in the curry powder, turmeric, chilli powder (if using), black pepper, salt, and chilli flakes.
- Cook for 1–2 minutes to toast the spices, then add the lentils, coconut milk, and water.
- Bring to a gentle boil, then reduce the heat and simmer uncovered for 35–40 minutes, stirring occasionally, until the lentils are soft and the dhal thickens.
- Stir in the fresh spinach and cook for 1–2 minutes until wilted.
-
Remove from heat, stir in most of the chopped coriander, and reserve some for garnish.
Serve hot.
- Pro Tip from Foodicious Recipes
Add your twist! Try mushrooms, olives, jalapeños, or even a drizzle of garlic butter for a gourmet finish.
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