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Emily's Coconut Dahl

Budget & family friendly, healthy, warming, satisfying, reset friendly, gluten free, vegetarian, vegan options, satisfying & tasty.

Makes for a family or many meals.

Keeps refrigrated for 5 days

Any left over can be frozen.

Equipment : Large pan, glass jar for refrigeration & or zip lock bag or other for freezing.

1x 500g bag of green or brown lentils washed

4x celery sticks washed & chopped

1x leek washed & chopped

Thumb of fresh chopped ginger or ground

1x tsp each - Ground - Turmeric, Cummin, Coriander, Garam masala.

+ & Optional -Tip of a tsp of Ground -Nutmeg cardamom, clove.

3x tsp salt

1x can full fat coconut milk

Fresh corriander washed & chopped.

Fresh/ dried chilli flakes or cayenne pepper.


1. Place the washed lentils in the pan & cover with water & a little more water above the lentils, lentils need lots of water to cook & absorb. If they look dry while cooking add more water.

2. Add the chopped celery & leek as well as the spices & salt into the lentils.

Cover with a lid & cook at a medium, high heat for 10-15 minutes but which time the lentils will have softened.

3. Add the Coconut milk & mix in so that the dahl now has a creamy spice infused sauce.

4. Turn the heat down to a low heat & allow to cook for a further 15 -20 mins. Turn the heat off & allow to sit cover on the stove for the day until meal time with just a quick reheat & can also be eaten straight away, but nicer to let sit.

To serve -

Remove from the heat & ladle into serving bowls with a scoop of full fat greek yogurt or - vegan option scoop of full fat coconut milk, a handful of fresh chopped coriander, chilli optional.

Can be kept in the fridge for easy use over the wee.

Freeze any left overs you have not used within 5 days.


500g bag of Green Lentils £1.35

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