Recipes
Red Lentil & Spinach Coconut Dal
Soft red lentils, silky coconut and tender spinach, warmed with ginger and fragrant spices. A generous vegan dal for a slow, delicious evening.
Jump to recipe ↓
A golden little moment of comfort
Beautiful soul, sometimes pleasure is a warm bowl held between your hands. Ginger rising from the pan, lentils softening into something creamy, that first slow spoonful. Mmmm. This is the kind of nourishment I want when the evening asks me to soften rather than do more.
Red lentils melt into a gentle, spiced base, with coconut milk for silkiness and spinach folded in at the end. Tomato brings a little tang, lemon wakes everything up. This Indian-inspired coconut dal is cozy without needing an elaborate afternoon in the kitchen.
Rooted in nourishment
Lentils provide the main plant protein here, along with fiber, iron and folate. Spinach contributes more folate and some iron, although its iron is not all readily absorbed. The lemon and a side of fresh red pepper bring vitamin C, which can help the body absorb plant iron.
Coconut milk gives this dal richness, and also adds saturated fat. It is here for texture and pleasure, not a special health promise. Serve with rice or vegan whole-grain flatbread, and add cooked tofu alongside if you want more protein. This meal does not replace a reliable source of vitamin B12.
Let it become soft
Rinse the lentils well and stir the pan regularly, especially as they thicken. A splash of hot water is your friend if the base starts catching. Different lentils and pans need slightly different amounts, let the texture guide you toward something creamy and spoonable.
Fold the spinach into the hot dal just before serving, then finish with lemon and coriander. A little extra coconut milk swirled over the top is lovely, but entirely optional. Sit down, take a breath, savor. Krystal x
The recipe
Red Lentil & Spinach Coconut Dal
- Serves
- 4
- Prep
- 15 minutes
- Cook
- 35 minutes
Ingredients
- 300 g dry split red lentils, rinsed and drained
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 25 g fresh ginger, peeled and grated
- 3 garlic cloves, finely chopped
- 1½ tablespoons medium curry powder, vegan
- 1 medium tomato, finely chopped
- 800 ml vegan vegetable stock, preferably reduced-salt
- 1 can (400 ml) unsweetened coconut milk
- 150 g fresh spinach, washed; roughly chop large leaves
- 1 tablespoon lemon juice, plus wedges to serve
- Salt and black pepper, to taste
- A small handful of fresh coriander, optional
- Cooked rice or vegan whole-grain flatbread, to serve
Method
- Warm the oil in a large saucepan over low–medium heat. Add the onion, ginger and garlic, cover and soften for 8–10 minutes, stirring frequently so the garlic does not burn.
- Stir in the curry powder for 30 seconds. Add the tomato and cook for 2 minutes, then stir in the rinsed lentils and vegetable stock.
- Bring to a gentle simmer and cook partially covered for 20–25 minutes, stirring regularly, until the lentils are soft and beginning to break down. Add a splash of hot water if the mixture gets too thick or starts catching.
- Stir in the coconut milk and bring back to a gentle simmer until hot throughout, about 2–3 minutes. Fold in the spinach, turn off the heat and cover for a few minutes until wilted.
- Stir in the lemon juice, taste and season with salt and pepper as needed. Divide between four bowls and finish with optional coriander and extra lemon wedges. Serve with separately prepared rice or vegan flatbread.
Notes & storage
Use split red lentils, not whole brown or green lentils, which need different cooking times. No soaking is required. Stock strength and curry-powder heat vary, taste before adding salt or extra spice.
Check curry powder, stock and flatbread for animal ingredients and allergens. Choose gluten-free stock and rice if avoiding wheat. Use plant-based yogurt, not dairy yogurt, if you want a cooling topping.
Rice cooking is additional to the listed time. Coconut milk varies in richness; reserve a spoonful from the can for an optional finishing swirl if desired.
Cool leftovers promptly in shallow containers and refrigerate for up to 3 days. Reheat until steaming throughout, adding a little water to loosen. Store rice separately, cool quickly and use within 24 hours; reheat rice only once.
Enjoyed reading?
Join my inner circle for new recipes, rituals and personal love letters.
