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Red Lentil Dahl

A cosy red lentil dahl with coconut milk, warming spices and spinach — simple, filling and freezer-friendly.

Serves 4Main
Red Lentil Dahl recipe card
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Ingredients

  • 1 tbsp olive oil*
  • 1 large yellow onion, chopped small
  • 5 cloves garlic, minced
  • 1 tbsp fresh ginger, peeled and grated
  • 1 tbsp garam masala + 1 tsp ground turmeric
  • ½ tsp red pepper chilli flakes
  • 1½ cups dried red lentils*
  • 1 can diced tomatoes + 1 can full-fat coconut milk
  • 3 cups vegetable broth
  • 1 tsp salt*
  • Half a lemon, juiced
  • 3–4 cups baby spinach

Method

  1. 1In a large pot over medium heat, sauté the chopped onion in the olive oil, stirring frequently. Add the garlic and ginger and cook until fragrant.
  2. 2Add the spices and red pepper to the pan and stir in.
  3. 3Add the dried lentils, canned tomatoes, coconut milk and vegetable broth to the pan. Stir well and turn the heat to high. Bring to a boil, then lower the heat and simmer for about 15 minutes, until the lentils are cooked and soft. Stir occasionally.
  4. 4Squeeze the lemon juice into the pan, and stir in the spinach until wilted. Add salt to taste.
  5. 5Serve with brown rice*. Enjoy!

Ingredients marked with an asterisk (*) can be found in the Wholefoods section at Trader & Co.