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Lentil Coconut Daal

My go-to weeknight cozy and healthy meal of choice. Red lentils cook the quickest but you can use green. I love the colour that roasted cherry tomatoes add and some coocnut yogurt on top but these are both optional.

Serves 4

Prep: 10

Cook: 2o

Total: 30



  • 1 cup dried red or green lentils, rinsed and drained

  • 2 shallots or 1 small onion, minced

  • 3 cloves garlic, minced

  • 1 inch knob of fresh ginger, peeled and finely grated

  • 3 tbsp coconut oil

  • 1 tsp curry powder

  • 1 tsp cumin

  • 1 tsp coriander

  • 1/2 tsp turmeric

  • 1/4-1/2 tsp chili flakes or cayenne for heat, optional

  • 1 tbsp coconut sugar or honey

  • 2-3 cups vegetable broth or water

  • 1 can of full fat coconut milk

  • 1 pint cherry tomatoes

  • 1/2 lemon, juiced

  • salt and freshly cracked black pepper

  • few large handfuls of spinach or kale, roughly chopped

  • coconut yogurt for topping, optional

  • cilantro for topping, optional


Heat a large pot over medium high heat with 2 tbsp of the coconut oil. Add minced shallot, garlic and, ginger. Season with salt and saute for a few minutes until beginning to soften.

Reduce heat and add curry powder, cumin, coriander, turmeric, chilies and some more salt and pepper. Next stir in tamari and coconut sugar.

Add lentils, veggie broth (or water) and canned coconut milk. Cover with lid and simmer for 10 mins if using red lentils and 20 if using green. Meanwhile add remaining 1 tbsp coocnut oil to a large pan over high heat. Allow to get very hot! Add cherry tomatoes and allow to blister, occasionally stirring, this should take 3-4 mins until they start to release juices. Add a pinch of salt and pepper and 1 clove of crushed garlic, stir and set aside until serving.

Remove lid from curry and stir in the juice from 1/2 a lemon and chopped greens of choice. Allow to wilt. Taste and adjusting seasoning if needed whether it may need more salt, spice or sweetness always taste before serving!

To serve ladle lentil curry into bowls and top with blistered cherry tomatoes, coconut yogurt and fresh cilantro.


This is great left over and stored in glass jars for a few days. Also equally great given as a gift for someone who just gave birth or is feeling under the weather.

Can be eaten with rice or served with naan bread!

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