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Spinach, Coconut & Lentil Dahl

What you need: 

200g split red lentils
400ml water
400ml coconut milk
250g finely chopped onions
75g dairy free margarine,
5 garlic cloves-thinly sliced
2 teaspoon whole cumin seeds
1 1/2 teaspoon whole mustard seeds
4 cloves
3 teaspoon turmeric
1 1/2 teaspoon chili powder
4 thick slices fresh unpeeled ginger
450g fresh, peeled & roughly chopped tomatoes
300g spinach
lots of ground black pepper
juice of 1 large lime
1 tablespoon fresh chopped coriander
2 tablespoon fresh chopped mint
1 teaspoon salt

What you do: 

Fry the onion in 50g of the margerine until golden. Add half of the sliced garlic, cumin, mustard seeds & cloves. Cook gently for about 5 mins. Stir in the turmeric & chili powder until well blended.
Add the lentils, water, coconut milk, ginger, tomatoes & spinach (I use the frozen spinach). Bring to a simmer, add pepper and cook gently, stirring occasionally, for 30 - 40 mins or until the lentils are soft and have dissolved into the liquid.
Remove the pan from the heat.
Melt the remaining margerine in a small pan. When it gets frothy, add the rest of the garlic and stir until it starts to colour. Add this to the lentil mix.
Add the lime juice, corriander, mint & salt. Cover with lid & leave to sit for 10 mins. Remove ginger chunks And serve with nann vegan bread or any other type of flat bread. YUMMY.

Preparation Time: 
30-40 mins
Cooking Time: 
Recipe Category: 


This is a great recipe!
I added some things and modified a bit...
No margarine. I just sautéed in a bit of the coconut milk. I used potassium chloride for salt (gotta watch my sodium).
I reduced the red chili as mine is fire hot! However, I added half a big Serrano chili. It came out to about a 4/10 spiciness, which is perfect to bring out flavors. I used a very seedy mild mustard (Trader Joe's) for the mustard seed.
I added potatoes, carrots, green onions, red bell pepper, fresh green beans, and garbanzos to the standard recipe for vegetables.
For spices I added mace, nutmeg, cinnamon, fenugreek seeds, fenugreek leaves, parsley leaves, and a dash of fennel seeds and anise seeds. I used more fresh clove (I love clove).


This was sooo good.  I used fresh spinach, fire roasted tomatoes and added a pinch of red pepper.  :)>>>


:)>>> This dahl is absolutely delicious! I made the recipe exactly as written, but using fresh spinach instead of frozen. The combination of spices, vegies and herbs was beautiful and very flavoursome. I have added this to my recipe box to make again and again. Makes a lot too so you can enjoy it all over again for lunch or dinner the next day. Served with basmati rice and roti.


my husband and I both absolutely loved this dhal when I made it for dinner last night.  It's got a lovely colour and we both really liked the creaminess of the coconut milk in there, which made it more saucy than my usual dhal recipe.
We both really like spicy food, and found the flavour here to be good, but I do have insanely strong chilli powder, so that could explain it.  I definitely wouldn't call this bland.

Good recipe, I'll be making this again.


This came out rather good. A little bland like a few of previous reviewers stated, but I probably didn't add enough seasoning. Instead of the spinach, however, I used kale for that additional nutrients bit and had it on hand as well. Might make again with minor adjustments.


This recipe for Dahl was great.  I spiced it up a little with some red pepper flakes, fenugreek, fennel seeds, and a couple of cardamom pods.  I dry roasted all the spices in a pan, ground them in my coffee grinder, and added them a few minutes before the lentils were done.  Very very tasty.    I would recommend doubling. 


Mmm, this is mighty tasty! It could be spicier, but it's really good as-is. My fiance and I both give it a big thumbs up, and we will make it again!

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