Spinach and Lentil Dahl with Coconut Milk and Brown Rice

A creamy and flavorful vegan dahl packed with spinach and lentils, simmered in coconut milk and warming spices. Served with fluffy brown rice for a healthy and comforting dinner.

Prep Time

15 minutes

Total Time

1 hour

Calories

635 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.14/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1cupBrown Rice(Long grain brown rice recommended)

£0.30

1cupRed Lentils(Rinse well before cooking)

£0.25

1can (13.5 oz)Coconut Milk(Full-fat or light, depending on preference)

£1.50

5ozFresh Spinach(Baby spinach or chopped regular spinach)

£0.90

1mediumOnion(Diced)

£0.30

3clovesGarlic(Minced)

£0.15

1inchGinger(Grated)

£0.20

2tablespoonsTomato Paste

£0.10

3cupsVegetable Broth(Low sodium preferred)

£0.50

1teaspoonTurmeric Powder

£0.05

1teaspoonCumin Powder

£0.05

1teaspoonCoriander Powder

£0.05

0.5teaspoonGaram Masala

£0.03

0.3teaspoonChili Powder(Adjust to taste)

£0.02

To tasteSalt

2tablespoonsOil(Coconut oil or vegetable oil)

£0.05

1tablespoonLemon Juice(Freshly squeezed)

£0.10

Total Cost

£4.55

£1.14 per serving

Instructions

1.
Cook the brown rice according to package directions. You can use a rice cooker for convenience.
2.
Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3.
Add the minced garlic and grated ginger and cook for another minute until fragrant.
4.
Stir in the tomato paste, turmeric powder, cumin powder, coriander powder, garam masala, and chili powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5.
Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender and starting to break down.
6.
Stir in the coconut milk and spinach. Cook for 5 minutes, or until the spinach is wilted and the dahl is heated through.
7.
Stir in the lemon juice and season with salt to taste.
8.
Serve the spinach and lentil dahl hot over a bed of brown rice. Garnish with fresh cilantro (optional).

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My Notes

Nutrition Information

Nutrition per serving (425g)

635 kcal / 2657 kJ

Carbs

77g

30% of RDA

Fat

27g

39% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

19 g

63% of RDA

Sugar

9 g

10% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

For a smoother dahl, use an immersion blender to partially blend the mixture before adding the spinach and coconut milk. Be careful not to over-blend.

If you don't have fresh ginger, you can use 1 teaspoon of ground ginger.

Adjust the amount of chili powder to your preference for spiciness.

Garnish with fresh cilantro, a dollop of coconut yogurt, or a squeeze of lime for extra flavor.

Leftover dahl can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or Dutch oven

Rice cooker (optional)

Skillet (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smoother dahl, use an immersion blender to partially blend the mixture before adding the spinach and coconut milk. Be careful not to over-blend.

If you don't have fresh ginger, you can use 1 teaspoon of ground ginger.

Adjust the amount of chili powder to your preference for spiciness.

Garnish with fresh cilantro, a dollop of coconut yogurt, or a squeeze of lime for extra flavor.

Leftover dahl can be stored in the refrigerator for up to 3 days.

Spinach and Lentil Dahl with Coconut Milk and Brown Rice

Ingredients

Instructions