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Red Lentil Coconut Dahl

A comforting, creamy and anti-inflamatory dish packed full of nutrients like beta-carotene and vitamin C. Made with red lentils, coconut and aromatic spices, this meal comes together in under 30 minutes. Perfect to serve with rice or flatbread.


Red Lentil Coconut Dahl2 cups steamed butternut squash or pumpkin, cubed
1 medium red sweet potato, cubed
2 large carrots, chopped
1 medium onion, chopped
2 cloves of garlic, minced
1 inch fresh ginger, minced
1 cup dry red lentils, rinsed
1 can light coconut milk
1 tsp turmeric
1 Tbsp garam masala
1 tsp aniseed
1 vegetable stock cube
1 tsp coconut oil
Fresh coriander, steamed spinach and lime juice to serve

Cooking Instructions

  • Fry the onions, garlic, ginger and spices in coconut oil in a large pot until fragrant.
  • Add the rinsed lentils and vegetables to the pot and fry together with the onions and spices for a few minutes.
  • Cover with water and add a stock cube and coconut milk. Bring to a boil, then simmer until the lentils and vegetables have softened and the dahl has thickned, about 15-20 minutes.
  • Add lime juice and fresh coriander to taste just before serving.
You might like to serve this with steamed spinach and Basmati rice or homemade naan.
Serves 2 people

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