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Spinach and Lentil Dahl


4 cloves of garlic, minced

1-inch piece of ginger, finely chopped

1-inch piece of turmeric, finely chopped

5 spring onions/scallions, roughly chopped

1/2 head of broccoli, roughly chopped

1/2x 400g tin of chickpeas, drained and rinsed

1/2x 400g tin of cooked lentils, drained andrinsed

2 large handfuls of spinach

1 x 400g tin of coconut cream

1/2 lime, juiced

1/2 bunch coriander, roughly chopped

1 tbsp coconut oil

10 cherry tomatoes, halved

2 tbsp curry powder (pref organic)

1 tsp Himalayan salt

½ tsp black pepper

Optional to serve: brown rice, wild rice, or quinoa


Heat the coconut oil on medium heat in a large pan, and add the garlic, turmeric, and ginger to the pan, stirring for 1 minute2)

Next, add the spring onion (scallions), cherry tomatoes, and salt and keep stirring for an-other 2 minutes

Add the tin of coconut cream, and a little extra water (you can adjust the water to your preferred consistency), chickpeas, lentils, spices, and lime juice

Now stir in the spinach and simmer for 2 minutes until the spinach is wilted, and then remove from the heat and top with the coriander

Serve with rice, quinoa, or simply as a hearty, warming bowl on its own


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