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Dinner recipe · from the recipe book

Red Lentil Coconut Dal with Spinach

Silky, gently spiced red lentils simmered in coconut milk with ginger, turmeric and wilted spinach, finished bright with lime and served over brown rice.

Red Lentil Coconut Dal with Spinach

Ingredients

  • 1⅓ cups250 gRed lentils, dryrinsed
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 4¾ cups1,150 gWater
  • 1 cup200 gLong-grain brown rice, dryrinsed
  • 6⅔ cups loosely packed200 gBaby spinach
  • 1½ medium160 gYellow onionfinely chopped
  • 7 oz200 gDiced tomatoes, canned
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 tbsp14 gCanola oil
  • 1½ tbsp8 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1 tsp2 gGround cumin
  • ¾ tsp5 gSalt
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Before you start the curry, cook the rice: bring the brown rice and 450 g of the water to a boil in a small saucepan, cover, and simmer on low for 40 to 45 minutes until tender; keep it covered off the heat.
  2. While the rice cooks, chop the onion, mince the garlic, grate the ginger and rinse the red lentils.
  3. Heat the canola oil in a large pot over medium heat. Add the onion and cook 6 to 8 minutes until soft and golden.
  4. Stir in the garlic and ginger and cook 1 minute, then add the curry powder, turmeric and cumin and stir 30 seconds until fragrant.
  5. Add the diced tomatoes, red lentils, coconut milk and the remaining 700 g of water. Bring to a boil, then lower the heat and simmer, stirring often, for 20 to 25 minutes until the lentils break down and the dal is thick and creamy.
  6. Stir in the salt, then fold in the spinach a handful at a time until wilted, about 2 minutes.
  7. Take the pot off the heat and stir in the lime juice. Add a splash of water if the dal is too thick.
  8. Fluff the rice and serve the dal over it, topped with the cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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