Spinach, Coconut and Lentil Dahl


Spinach, Coconut and Lentil Dahl


  • 200 g red split lentils green work ok
  • 400 ml water
  • 400 ml coconut milk about one can
  • 250 g finely chopped onion
  • 75 g margarine
  • 5 clove garlic chopped
  • 2 tsp cumin seeds
  • tsp mustard seeds (optional)
  • 3 tsp turmeric
  • tsp chili powder
  • 4 thick slices of fresh ginger
  • 450 g chopped tomatoes about one can
  • 300 g spinach
  • 1 juice large lime
  • 1 tbsp fresh coriander or ground coriander
  • 2 tbsp fresh mint
  • 1 tsp salt more if needed
  • 1 dollop vegan sour cream


  • Fry the onion in the margarine. Add half of the garlic, cumin, mustard seeds. Cook for 5 minutes, then stir in the turmeric and chili.
  • Add the lentils, water, coconut milk, ginger, tomatoes, and spinach. Bring to simmer. Cook until lentils have dissolved. About 30-40 minutes.
  • 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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