How long does it take to cook the lentils in this dahl?

The red lentils in this dahl need to simmer for about 30 minutes until they have softened, stirring occasionally, after which spinach and cilantro are stirred in.

What spices are used to flavor this lentil dahl?

This dahl is flavored with a fragrant blend of ground cumin, ground coriander, mustard seeds, ground turmeric, and garam masala, along with fresh ginger and chili.

Can I make this Lentil, Coconut and Spinach Dahl ahead of time?

Yes, once fully cooled, you can portion this dahl into airtight containers and store it in the fridge for up to 2 days or freeze it for longer storage. Defrost thoroughly before reheating.

What are some suggested toppings or sides for this dahl?

To serve, this dahl is delicious topped with fresh cilantro, chili slices, tomato slices, a dollop of unsweetened vegan coconut yogurt, and served with naan bread, chapatis, or brown rice.

Is there a specific technique for simmering this dahl?

Yes, when simmering, cover the pan with a lid, but leave the stirring spoon in to create a small gap for steam to escape, cooking for 30 minutes until the lentils are soft.

2.4K Views 5 years ago

Lentil, Coconut and Spinach Dahl
[Vegan]

CB By: Claire Swift and Sarah Biagetti

Author Bio

The Plant-Based Family Cookbook is the perfect solution to those picky eaters and vegan diet... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A vibrant bowl of Lentil, Coconut and Spinach Dahl, garnished with fresh cilantro leaves, red chili slices, and a dollop of white vegan coconut yogurt.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Lentil, Coconut and Spinach Dahl [Vegan]

4-6

Dairy Free

Vegan

During the cooler months we make a large batch of dahl at least twice a month. Dahl is filled with nourishing, inexpensive and readily available ingredients and has to be one of the most uncomplicated recipes to make. Like our Three-Bean Chili, it is a dish we crave if we’ve... Read More

Ingredients You Need for Lentil, Coconut and Spinach Dahl [Vegan]

For the Dahl:

1 tablespoon (15 ml) extra-virgin olive oil
1 red onion, finely diced
2 cloves garlic, crushed
Thumb-size piece fresh ginger (20 g), grated
1 small fresh red chili
1 tablespoon (16 g) tomato puree
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon mustard seeds
1/2 teaspoon ground turmeric
1 tablespoon (6 g) garam masala
11/3 cups (250 g) dried split red lentils
1 (14-oz [400-g]) can chopped tomatoes
1 (13.5-oz [380-ml]) can coconut milk
1 cup (150 g) fresh cherry tomatoes, halved
1 vegetable stock cube
1 cup (240 ml) boiling water
31/3 cups (100 g) fresh spinach leaves
1 cup (15 g) fresh cilantro, roughly chopped
Juice of 1/2 lemon
Pinch salt
Freshly ground black pepper

To Serve:

Fresh cilantro leaves
Fresh chili slices
Fresh sliced tomatoes
Unsweetened vegan coconut yogurt
Naan bread or chapatis
Brown rice

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Lentil, Coconut and Spinach Dahl [Vegan]

Pour the oil into a large, deep saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes until it starts to soften. Add the garlic, grated ginger, fresh chili and tomato puree and stir for 3 to 4 minutes before adding the cumin, coriander, mustard seeds, turmeric and garam masala. Allow the spices to cook through for a few minutes, until everything in the pan is soft and fragrant.
Tip in the lentils, chopped tomatoes, coconut milk and cherry tomatoes. Crumble over the vegetable stock cube and pour in the boiling water. Stir thoroughly and bring the dahl to a simmer. Cover the pan with a lid, leaving the stirring spoon in to create a small gap for the steam to escape.
Cook for 30 minutes until the lentils have softened, stirring occasionally. Stir in the spinach leaves, cilantro and lemon juice.
Taste the dahl and add more lemon juice, if needed, then season with a pinch of salt and pepper. Stir and cook until the spinach leaves have wilted. Eat straight away or enhance the flavor by cooking over low heat for 25 more minutes.
Spoon the dahl into bowls, top with fresh cilantro leaves, a few slices of chili, slices of tomato and a dollop of coconut yogurt, and serve with your favorite flatbread or rice.
Once the dahl is fully cooled, portion into airtight containers and store in the fridge for up to 2 days or freeze. Defrost thoroughly before reheating.