Creamy Coconut Red Lentil Dhal

I’ve been eating the same food on repeat of late and not making the time to create tasty simple meals for myself outside of what I have to do for work purposes! That’s all well and good when I have a lot of savoury work on, but it’s been sweet and breakfast food over the past few weeks all round!

It’s so nice to have some comforting and oh so delicious to look for forward to for lunch and dinner. A big batch of jasmine rice on standby to serve it up with and if I’m feeling extra hungry a semi hard boiled, or in the this instance, air fried egg, never goes a miss.

The dhal really is a sync to make. Fry up some onion, garlic and spice, add the rest of the ingredients and leave it to simmer away for 20 -25 minutes.

I love a thick dhal, super creamy thanks to the lentils first and foremost and then some luscious coconut cream in the mix goes a long way.

Creamy Coconut Red Lentil Dhal

Print Recipe
By Serves: 4 - 6 Prep Time: 10 minutes Cooking Time: 25 minutes


  • 1 tbsp olive oil
  • 1 medium white onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 tsp fresh minced ginger
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 tsp yellow curry powder
  • 1 tsp turmeric
  • 1 tsp paprika
  • 350g red split lentils
  • 300ml coconut cream (or full fat coconut milk)
  • 800ml vegetable stock
  • 200ml passata
  • Toasted coconut flakes, flaked toasted almonds and eggs to serve; optional



Heat oil in a large pot over a medium heat.


Fry onion, garlic and ginger for 7 - 8 minutes in the oil.


Add the spices, cumin, coriander, yellow curry powder, turmeric, and paprika. Mix everything together and cook for a further couple of minutes.


Add the red of the ingredients to the pot, except for the toppings.


Bring to the boil, reduce to a simmer, and cook for 20 - 25 minutes, stirring often, until the lentils are soft and the dhal is thick and creamy.


Add a touch more water if desired which will thin out the dhal if you prefer a thinner consistency.


Serve with toasted coconut flakes, and toasted flaked almonds, along with a side of jasmine rice.


Leftover dhal will keep in the fridge for up to three days in a sealed container once cool. It will thicken, but once reheated it will return to previous consistency.


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