Quick And Delicious
Coconut Red Lentil Dahl
May 21, 2015

This is a perfect meal for the cooler months full of healing spices like ginger, garlic, curry powder and turmeric.  Then add in the nourishing fats from the coconut and it’s a delicious meal the whole family loves, that takes no time at all to prepare.  Perfect.

I add only about 1/8 tsp of chilli powder, then add the powder or chilli flakes to my husband and my meal on serving.  I also usually double the recipe so there are plenty of leftovers for lunches the next day or to freeze for another time.

Coconut Red Lentil Dahl

  • 2 tbsp coconut oil
  • 2 onions, finely diced
  • 3 cloves garlic, crushed
  • 1 tbsp fresh ginger, washed and finely grated
  • 2 tsp curry powder
  • 1 tsp tumeric
  • ½ tsp chili powder (optional or less if your family members don’t like the heat)!
  • black pepper
  • 1/2 tsp celtic sea salt or himalayan salt
  • 2 cups red lentils, soaked overnight or for at least 6 hours
  • 400g can coconut milk (or homemade recipe)
  • 3 cups water approximately
  • fresh coriander (cilantro) for topping


  1. saute the onions, ginger and garlic in the coconut oil for 5 minutes, or until just softened, stirring often.
  2. add the spices i.e. curry powder, turmeric and chilli powder and mix in well for about 1 minute until they become fragrant.
  3. add in the coconut milk, soaked lentils and 2 cups of water.
  4. cook on a gentle heat for 35-45 minutes or until the lentils are soft and the dahl becomes thicker.
  5. remove from the heat and serve topped with cilantro over quinoa, a simple cauliflower rice or on its own.  Enjoy.

The inspiration for this recipe comes from

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