Coconut & Lentil Dahl

Serves 4 people

Preparation: 20 minutes

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Coconut & Lentil Dahl

Tastes great and is packed with protein, iron and fibre!


  • 200g split red lentils
  • 400ml water
  • 400ml coconut milk
  • 250g finely chopped onions
  • 75g dairy free margarine
  • 5 garlic cloves, thinly sliced
  • 2 tsp whole cumin seeds
  • 1 1/2 tsp whole mustard seeds
  • 4 cloves garlic
  • 3 tsp turmeric
  • 1 1/2 tsp chilli powder
  • 4 thick slices fresh unpeeled ginger
  • 450g roughly chopped tomatoes
  • Sweet potato, cooked
  • ground black pepper
  • 1 tbsp fresh chopped coriander
  • 1 tsp salt


  1. Fry onion in 50g of the margarine until golden.
  2. Add half the sliced garlic.
  3. Add cumin, mustard seeds and garlic cloves.
  4. Cook gently for about 5 minutes.
  5. Stir in turmeric and chili powder until well blended.
  6. Add lentils, water, coconut milk, ginger, tomatoes and cooked sweet potato.
  7. Bring to a simmer.
  8. Add pepper and cook gently, stirring occasionally for 30 - 40 minutes or until lentils are soft and have dissolved into the liquid.
  9. Remove the pan from the heat.
  10. Melt the remaining margarine in a small pan.
  11. When it gets frothy, add the rest of the garlic and stir until it starts to colour.
  12. Add this to the lentil mix.
  13. Add coriander and salt.
  14. Cover with lid and leave to sit for 10 mins. Remove ginger chunks and serve with vegan naan bread or any other type of flat bread.


    Add extra vegetables such as beans (green beans or canned red kidney beans)
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