Spicy Coconut & Lentil Dahl

As the weather has been so rainy recently we’ve been making lots of warming dishes and this coconut and lentil dahl has been my favourite. Cooking the lentils in coconut milk makes each bite much creamier, while the plum tomatoes, cumin, paprika, cinnamon, curry powder and cayenne pepper add such a lovely blend of flavours. I love this served with rice, natural (coconut) yoghurt and avocado slices, and sprinkled with chopped coriander and chilli flakes. It freezes really well too, so I normally make a double batch so that I have some delicious meals ready to go for busy days. 



Serves: 4

Prep: 20M

Cooking: 120M

Total: 140M

Difficulty: easy

For the Dahl:

400g of dry green lentils, 2 cups

x 2 400 ml cans of coconut milk

3 garlic cloves, chopped

2 large tomatoes, chopped

Teaspoon of ground cumin

Teaspoon of curry powder

Teaspoon of cinnamon

Teaspoon of paprika

Teaspoon of chilli powder

Handful of chilli flakes

Salt and pepper to taste

To serve:

A serving of rice

Sliced avocado

Chilli flakes

Dollop of coconut yogurt


Start by putting all of your dahl ingredients into a pan and give it all a good stir. Bring to a boil before reducing to simmer over a low temperature, then leave uncovered for 2-3 hours until thick – making sure to stir and add more water if it starts to stick to the bottom of the pan.

When your dahl is almost cooked and smells delicious, put your rice on to boil and slice your avocado.

Once your dahl is cooked, stir through a little more salt and a splash of water to your taste. Serve with a side of rice, a dollop of coconut yogurt, some sliced avocado and a sprinkle of chilli flakes – enjoy!