Coconut Red Lentil Dhal Coconut Red Lentil Dhal
Prep 10 minutes
Total 30 minutes
US | Metric
Coconut Red Lentil Dhal

A mild but delicious plant-based dal with just a hint of heat, combining red lentils, coconut milk and flavourful spices. This healthy dish is high in protein and fibre, low in calories and naturally gluten-free. Bonus: it comes together in just 30 minutes – perfect for a weeknight dinner. Like spice? Add some extra cayenne pepper or chopped fresh chillies when cooking the aromatics. 

  • 300 g red split lentils
  • 3 tbsps coconut oil
  • 1 red onion, finely chopped
  • 4 garlic cloves, minced
  • 40 g fresh ginger root, peeled and minced
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • tsp cayenne pepper
  • 400 ml vegetable stock
  • 1 ml tin of coconut milk
  • 1 handful of fresh coriander, roughly chopped


  1. Rinse and soak the lentils for 10 minutes, then drain. This should give you enough time to prep the rest of your ingredients.  
  2. Heat the coconut oil in a medium saucepan over medium heat. Add the onion and season with a generous pinch of salt. Cook, stirring occasionally, until soft and translucent, 5 to 7 minutes.
  3. Add the garlic and ginger and cook, stirring constantly, until fragrant, 1 minute. Add the spices and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. 
  4. Add the vegetable stock, coconut milk and drained lentils and stir to combine. Turn the heat up to medium-high and bring to a simmer.
  5. Reduce the heat to low and simmer, covered, for 12 minutes. Give the dhal an occasional stir so it doesn’t stick to the bottom of the pot. 
  6. Remove the saucepan from the heat. Stir in the coriander. Taste and season with salt and pepper, to taste. To serve, top with the fresh coriander and serve with steamed rice.

STORAGE: this dhal can be kept in the fridge for up to 3 days or in the freezer for up to 2 months; defrost in the fridge overnight before heating.