Red Lentil and Coconut Dahl

This is such a hearty, creamy dish with all the flavours of India.  Dahl was a staple during my time travelling throughout this colourful, chaotic country.  The Indian spices add lots of flavour and the lentils are a great source of plant-based protein and cholesterol-lowering soluble fibre.  Add more chilli flakes if you like things a little spicier, or you can skip them if that’s not your thing.

Indian Red Lentil and Coconut Dahl
Dahl-iscious Lentil Curry

Red Lentil Coconut Dahl:


2 Onions, chopped

3 Garlic Cloves, crushed

3 tsp Cumin Seeds

4 tsp Garam Masala

3 tsp Turmeric

2 tsp Ground Cumin

2 tsp Chilli Flakes

200g Dried Red Lentils, rinsed

1 can Chopped Tomatoes

1 can Coconut Mylk

½ tsp salt



  1. Heat the oil in a large pan and add the onion and garlic. Cook for 5 minutes or until softened.
  2. Add the cumin seeds and cook for a further 2 minutes, adding some water to the pan if the mixture begins to stick.
  3. Add the garam masala, turmeric, ground cumin and chilli flakes and stir to form a paste.
  4. Add the lentils, coconut mylk, chopped tomatoes and 1 cup of water. Bring to the boil and season with salt.  Reduce to a simmer for 30 minutes, stirring frequently until the lentils are softened.
  5. Serve with brown rice and coriander.


Let me know if you try this recipe out!

Mindy x

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