Vegan lentil and coconut dal

Vegan lentil and coconut dal with creamy spinach and warming spices. A filling plant-based dinner that's ready in under 20 minutes.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 380 kcal per serving
• Protein: 20 g
• Fat: 12 g
• Carbs: 45 g

Ingredients

• 150g lentils
• 1 onion
• 200ml coconut milk
• 100g baby spinach
• 1 tsp turmeric

Method

You’ll need: saucepan · chopping board · knife · sieve · ladle

1. Finely dice the onion and soften it in a large pan with a splash of water.
2. Briefly rinse the lentils and add them to the pan with the turmeric.
3. Pour over the coconut milk and a cup of water and let everything simmer, covered, over a medium heat.
4. After a good 15 minutes, when the lentils are soft and falling apart, take the pan off the heat.
5. Fold the baby spinach into the hot dal until it has wilted.

Good to know

Dal is true Indian comfort food. Using lentils saves you long soaking, so dinner is on the table in no time.

Swaps

Baby spinach → kale (if you'd like a slightly firmer texture, cook thin strips of kale with the lentils from the start).

Cooking tips

Stir the lentils well again and again as they cook. They really tend to settle on the bottom of the pan and burn very quickly.

Storage

The dish often tastes even better the next day. You can easily freeze it in containers or keep it in the fridge.

Allergens

Completely gluten-free, lactose-free and vegan. Contains none of the main allergens.

Frequently asked questions

Can you freeze lentil and coconut dal?

You can easily freeze it in containers or keep it in the fridge.

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