Coconut Lentil Dhal


After a few days of what felt like the beginning of summer, it’s back to being cold and dreary in London. Dhal is one of my favourite meals year round, but on a chilly day, there are few things more comforting and satisfying.



This may not be the most authentic recipe, but it’s absolutely delicious, filling, and so easy and inexpensive to make! I buy muy lentils quite cheap in bulk and keep them as a staple in my pantry. They are full of protein and so good for you!



This dish is also incredibly versatile in regards to how you can serve it. I make a big batch and alternate eating it with rice, vegan naan, or over a baked potato. You can also add in whatever other vegetables you like and customise it to your liking. Basically, you can’t go wrong with this lentil dhal.



Serves 2:

  • 1 tsp coconut oil (optional)
  • 3 shallots or 1 small/medium onion, finely diced
  • 1 thumb size piece of fresh ginger, minced
  • 1-2 Birds Eye chillies, de-seeded and chopped (optional)
  • 2 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1.5 tbsp tomato paste
  • 3 cloves garlic, minced
  • 3/4 cup red lentils
  • 1/2 cup coconut milk
  • 2 cups + water or vegetable stock
  • 2-3 large handfuls of spinach (optional)
  • salt, to taste
  • ground black pepper, to taste

To Garnish:

  • Chili Flakes
  • Fresh coriander/cilantro

Serve with:

  • Rice
  • Vegan naan bread (Pictured: Clay Oven Bakery’s Garlic and Coriander Naan from Morrisons- suitable for vegans)
  • Jacket Potato


  1. Sautee the onion or shallots, garlic, and chillies low-medium heat in coconut oil. For an added oil-free option, sautee in water or a splash of tinned coconut milk.
  2.  Stir in curry powder, turmeric powder, cumin powder, and cilantro/coriander powder. Mix in the tomato paste and a splash of water so that a thick curry paste forms. Mix in the garlic.
  3. Stir in the lentils, coconut milk, and water or vegetable stock. Once it comes to a boil, cover and let simmer on a lower heat.
  4. Continue to check on the lentils and frequently stir, adding more water when necessary. The lentils are ready when all the liquid has been absorbed and the lentils have lost their individual shapes and have become more like a puree.
  5. When the lentils are fully cooked, stir in the spinach if using until completely wilted.
  6. Season with salt and pepper to taste.
  7. Serve, garnish, and enjoy!



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