Dinner
Red Lentil, Carrot & Coconut Dahl
Dairy-Free
Gluten-Free
High Fibre
Nutrient-Dense
Vegan-Friendly
⏱ 35 min total
🍴 Serves 4
A gently spiced red lentil dahl with carrots, spinach, ginger and light coconut milk.
Red lentils provide soluble fibre and plant protein, while carrots and spinach increase plant diversity. Cooking lentils until very soft creates a comforting texture and makes this an easy way to include pulses.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 200 g dried red lentils, rinsed
- 2 carrots, grated
- 1 tbsp olive oil
- 1 tbsp freshly grated ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 400 ml light coconut milk
- 400 ml low-salt vegetable stock
- 100 g baby spinach
- Juice of ½ lime
- Fresh coriander, to serve
Method
- 1 Heat the olive oil in a saucepan over medium heat.
- 2 Add the ginger, turmeric and cumin and cook for about 30 seconds until fragrant.
- 3 Add the grated carrots, lentils, coconut milk and vegetable stock.
- 4 Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until the lentils are very soft.
- 5 Stir in the spinach and cook until wilted.
- 6 Finish with lime juice and fresh coriander before serving.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.