Creating delicious and nourishing plant-based food

Red Lentil and Coconut Dahl

Red Lentil and Coconut Dahl

As winter has arrived, I’ve started making lots of warm bowls and lentil dahl is one of my favourites.  Cooking the lentils in coconut milk creates a thick creamy texture whilst the chopped tomatoes, cumin, coriander, paprika and chilli add a spicy punch of flavours.

I love dhal served with brown rice mixed with wild rice and red rice, sprinkled with chopped coriander and chilli flakes. Alternatively, dahl is comforting to eat as a stew served with sourdough bread on cold winter days.

Dahl is a great dish to make in a huge batch so that you have extra portions ready for busy days during the week.

Red Lentil and Coconut Dahl

serves 4


  • 300g red lentils, dried weight
  • 2 x 400ml tin of coconut milk
  • 2 x 400ml tin of chopped tomatoes
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of ground paprika
  • 1 teaspoon of chilli flakes
  • tamari (gluten free soy sauce)
  • a handful of chopped fresh coriander leaves
  • black pepper


Preheat the oven to 200°C

Combine all of the dahl ingredients into a large saucepan. Bring to the boil before reducing to simmer over a low temperature, then leave to cook for 1 hour until it thickens. Make sure that you stir regularly and add more water if it starts to stick to the bottom of the pan.

When your dahl is almost cooked and smells delicious, add and stir through some tamari to your preferred taste.

Serve with a side of rice or as a stew with bread. Scatter over roughly chopped fresh coriander leaves and black pepper to taste – enjoy!

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