Red Lentil, Spinach & Coconut Dal
A warmly spiced red lentil dal with spinach, tomatoes and coconut milk for an easy, comforting plant-based dinner.
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Why this supports your day
Lentils are a practical pantry staple that contribute plant protein and fiber, while spinach and tomatoes add color and variety. Enjoy this recipe as one part of a varied eating pattern.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground coriander
- 1 cup red lentils, rinsed
- 1 can chopped tomatoes
- 3 cups low-sodium vegetable stock
- ½ cup light coconut milk
- 3 large handfuls baby spinach
- 1 lime, cut into wedges
- 2 tbsp cilantro, roughly chopped
- ¼ tsp sea salt
- Freshly ground black pepper, to taste
Method
- 1Warm the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until softened.
- 2Add the garlic, ginger, cumin, turmeric and coriander. Stir for 30 seconds until fragrant.
- 3Add the lentils, tomatoes and vegetable stock. Bring to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally.
- 4Stir in the coconut milk and spinach. Cook for 2–3 minutes until the spinach is wilted and the lentils are tender. Add a splash of water if a looser texture is preferred.
- 5Season to taste and serve with lime wedges, cilantro and brown rice or whole-grain flatbread.
Educational Content Only
This recipe is shared for educational and lifestyle purposes only. It is not medical advice and is not intended to diagnose, treat, cure, or prevent any condition. Always consult a qualified healthcare professional before making significant dietary changes, particularly if you have a medical condition, are pregnant, or take medication.
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