Red Lentil Coconut Dhal

Red Lentil Coconut Dhal

Make sure to rinse your lentils as they can contain small stones or debris that may have been mixed in while being stored in grain warehouses.

400g / 400ml of coconut milk is the same measurement, Full fat is recommended as reduced fat has a different consistency.

This recipe is vegan & gluten free


  1. Fry the onions in a drizzle of olive oil in a large pan.
  2. Add the chopped tomatoes, chopped peppers and your chosen veg
  3. Add the garam masala and allow a minute to mix in the spices with the veg then add your stock and coconut milk. Add the lentils and give a good stir.
  4. Cook on medium heat until the vegetables are soft and can be pierced with a knife. The lentils should also be soft and mushy. This may be anywhere between 20-30 minutes depending on the vegetables you've added.
  5. During the last 5 minutes add the spinach, cover the pan with a lid to allow it to wilt and become soft.
  6. Serve with rice or naan bread, Top with a garnish of coriander.

Recipe Details

Preparation Time 15 Minutes
Cooking Time 50 Minutes
Serves 8 People


600g red lentils, washed

3 peppers, de-seeded, any colour

2 onions, peeled and chopped

6 tomatoes, diced

900g mixed veg such as potato, carrot, squash etc. peeled and diced to cubes

450g spinach

900ml vegetarian stock

2 x 400ml cans coconut milk

3tbsp garam masala

Drizzle of olive oil

Coriander to garnish

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