One-Pot Lentil Dahl

One-Pot Lentil Dahl

Dahl is the ultimate healthy comfort food, packed with fibre and plant-based protein from the lentils and the perfect carrier for all your delicious seasonal veg. It can be served with rice, homemade naan bread or a fresh salad for a nourishing midweek meal. It also reheats beautifully and actually seems to get more and more delicious with every day it spends in the fridge, as the flavours seem to intensify and take on an extra level of depth. Add in your favourite seasonal vegetables and top with a dollop of creamy coconut yoghurt and a spoonful of fermented veggies for extra gut-loving goodness!

This delicious recipe is one of six we're about to launch as a kit, to make nourishing yourself this autumn and winter super simple. All of the ingredients come pre-measured in a jar (or a refill bag, if you already have a jar), so all you'll need to add are the wet ingredients and you've got dinner sorted.  

What's in the kit?

  • 150g red lentils 
  • 100g green lentils 
  • 12g desiccated coconut (2 tbsp)
  • 6g coconut sugar (1 tbsp)
  • 10g stock powder (1 tbsp)
  • 7g curry powder (1 tbsp)
  • 5g ground turmeric (1 tsp)
  • 2.5g garlic powder (½ tsp)
  • 2.5g ground cumin (½ tsp)
  • 2.5g chilli flakes (½ tsp)
  • 1g ground ginger (¼ tsp)
  • 1g ground cinnamon (¼ tsp)
  • A pinch ground nutmeg 

    You'll need to add:

    • 25g coconut oil
    • 1 medium sized onion, diced 
    • 600ml water
    • 1 can full fat coconut milk
    • Lots of seasonal veggies


      How to make it:

      1. Heat the coconut oil in a large pot over a medium heat

      2. Sauté the onion for 5 minutes or until it's clear and soft 

      3. Pour the whole kit into the pan and stir to combine, cook for 30 seconds to bring out the flavours of the spices. If using root vegetables/slow cooking vegetables, add them at this stage too

      4. Add 500ml of the water and ¾ of the can of coconut milk

      5. Bring to the boil, then reduce the heat and simmer on a low heat without the lid for around 15-20 minutes or until the lentils are soft. Gradually add more water if needed until the lentils are soft and the dahl has a creamy texture 

      6. Taste and adjust the spices and the seasoning to your liking

      7. Pour in the remaining coconut milk and simmer for another 5 minutes. Add in any leafy greens (spinach, kale etc) and other quick cooking vegetables at this point if desired. You can add more water if the dahl is too thick

      8. Serve with rice or naan bread and a big handful of greens.

      Storage: Store any leftover dahl in an airtight container in the fridge for up to 3 days, or the freezer for up to 3 months. 

      To reheat: Add the dahl to a pan with a splash of water and gently reheat whilst stirring constantly. Alternatively, heat in the microwave in a microwave-friendly container.


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