Lentil Dahl Coconut and Curry

This recipe is now my favourite way to eat red lentils. Inspired by an Indian friend, I was surprised to see how easy it is to make and how flavourful it is. I used dried garlic, ginger and chilli because it’s handy but if you have the fresh ones it’s always better to use them.

It’s also about 6-8 servings so you have plenty of delicious food for the week ahead or you can freeze it for later.


  • 300g red split lentils
  • 1 can coconut milk (400ml)
  • 1 can chopped tomatoΒ 
  • 1 onion
  • 1-2 carrots
  • 1 vegetable broth cube
  • Spices: garlic powder, turmeric, cumin seeds, ginger powder, curry powder, chilli flakes


Peel and chop onion.

In a wok, heat some olive oil and cook onion with all the spices and cook on medium heat for 5 minutes – if you’re not sure about quantity, use a teaspoon of each type of spices.

In the meantime, peel and chop carrots. Add to the wok.

Rinse lentils and add them to the wok. Pour coconut milk, chopped tomatoes and fill the can with water and add it to the wok with the broth.

Bring to a simmer and cook on low heat for 20-25 minutes.

Serve with basmati rice and add more chilli if you like it. The spicier the better!

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