Coconut Red Lentil Dal
30 minutes · Serves 4
- 1 1/2 cups red lentils, rinsed
- 1 can coconut milk
- 3 cups water or stock
- 2 tbsp coconut oil
- 1 thumb ginger, grated
- 3 cloves garlic, grated
- 2 tsp turmeric
- 2 tsp cumin
- 2 big handfuls spinach
- 1 lime
- 01 Melt the coconut oil in a deep pan. Add the ginger, garlic, turmeric, and cumin and cook 1 minute, until it smells like something.
- 02 Add the lentils, coconut milk, water, and a heavy pinch of salt. Bring to a simmer.
- 03 Cook 20–25 minutes, stirring now and then, until the lentils have collapsed completely and it is thick enough to hold a line when you drag a spoon through.
- 04 Stir the spinach through until it wilts, then finish with a hard squeeze of lime and more salt than you think.
A one-pot dinner that needs no chopping board beyond a grater. It thickens a lot in the fridge — loosen with water when you reheat.
Lime at the end is doing the heavy lifting. Without acid it tastes flat and you will not know why.