BATCH FRIENDLY · VEGAN
Coconut red lentil dal
A gently spiced, spoonable dinner from the pantry. Finish with lime and something green.
Recipe notebook · Original draft, not kitchen tested. Timings are estimates.
What you’ll need
Tick things off as you cook. Quantities scale; cooking times may change.
From the cupboard: Salt, to taste
Allergen notes
Curry powder may contain mustard. Check packaged ingredients. Always check the labels of the ingredients you use.
LET’S MAKE IT
From pan to plate.
- 01
Heat the oil in a large saucepan over medium heat. Cook the onion for 5–7 minutes until soft. Add garlic, ginger, and curry powder; stir for 30 seconds.
- 02
Add the rinsed lentils, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce to a gentle simmer.
- 03
Cook for 18–22 minutes, stirring frequently, until the lentils are fully soft. Add water as needed to prevent sticking and reach a spoonable texture.
- 04
Stir in the spinach until wilted. Finish with lime juice and adjust the salt. Serve on its own or with bread.