Spinach, Coconut and Lentil Dahl


200g red split lentils (green work ok)

400ml water

400ml coconut milk (about one can)

250g finely chopped onion

75g margarine

5 cloves garlic chopped

2 tsp cumin seeds

1 1/2 tsp mustard seeds (optional)

3 tsp turmeric

1 1/2 tsp chili powder

4 thick slices of fresh ginger

450g chopped tomatoes (one can is ok)

300g spinach

Juice of 1 large lime

1 Tbsp fresh fresh coriander

2 Tbsp fresh mint

1 tsp salt (more if needed)

Sour cream


1. Fry the onion in the margarine. Add half of the garlic, cumin, mustartd seeds. Cook for five minutes, then stir in the tumeric and chili.

2. Add the lentils, water, coconut milk, ginger, tomatoes, and spinach. Bring to simmer. Cook until lentils have dissolved. About 30-40 minutes.

3. Stir in vegan sour cream to desired taste at the end. Eat with rice and vegan samosas


Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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