Red lentil coconut Dahl

Red lentil coconut Dahl

Based on 5 ratings
In app
"This is my favourite comfort food. People often think dahl is really complicated but this one isn’t! All the ingredients go straight in one pan, and you just let it cook and absorb all of the flavours! Enjoy!"
Easy 👌
5 min
40 min
0 min


2 cloves
½ tsp
smoked paprika powder
½ tsp
curry powder
½ tsp
chili powder
3 tbsp
coconut yogurt
2 tbsp
chili sauce
1 pinch


knife, cutting board, frying pan, spatula, bowl

  • Step 1/6

    • 2 cloves garlic
    • knife
    • cutting board
    • frying pan

    Finely dice the onion and mince the garlic cloves. Add both to a pan with some olive oil on medium heat. Allow to cook for 2 mins.

  • Step 2/6

    • 2 tomatoes

    Roughly chop the tomatoes into medium-sized chunks and add to the pan.

  • Step 3/6

    • ½ tsp ground cumin
    • ½ tsp smoked paprika powder
    • ½ tsp curry powder
    • ½ tsp chili powder

    Add the spices to the pan, and cook for a further 3 mins.

  • Step 4/6

    • 140 g red lentils
    • 400 ml coconut milk
    • spatula

    Add the rinsed red lentils followed by the tinned coconut milk. Stir and bring the mixture to the boil, then reduce the heat so that the mixture comes to a simmer. Leave for 40 mins, stirring every 10 mins.

  • Step 5/6

    • 100 ml vegetable broth

    If the mixture becomes dry, top up with stock.

  • Step 6/6

    • 3 tbsp coconut yogurt
    • 1 onion
    • 1 tsp chili flakes (for serving)
    • 1 pinch parsley
    • bowl

    Pour the Dahl into a bowl, and add a dollop of coconut yoghurt and some chilli jam. Roughly chop some parsley and add to garnish along with the chilli flakes.

  • Enjoy your meal!

    Red lentil coconut Dahl



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