Ingredients

1½ cups (375 g) dried red lentils

2 tbsp coconut oil (or any other oil of choice)

1 onion, finely diced

1 tbsp finely chopped garlic

1 tbsp finely chopped ginger

1 tsp sweet paprika

1 tsp ground turmeric

1 tsp ground cumin

1 tsp garam masala (or curry powder)

3 cups (750 ml) vegetable stock (see note 1 for gluten-free)

1 cup (250 ml) coconut milk

200 g (7 oz) canned diced tomatoes (see note 2)

1 tsp sea salt flakes

½ tsp freshly cracked black pepper

1 tbsp sugar (any type)

2 cups (100 g) baby spinach leaves

Plain yoghurt

¼ bunch coriander (cilantro), finely chopped

Crispy fried shallots (optional)

4 store-bought roti breads (optional)

Lemon wedges, for squeezing

Instructions

Step 1: Rinse the lentils by placing them in a fine-mesh sieve and running cold water over them until the water runs clear.

Step 2: Heat the coconut oil in a deep, heavy-based frying pan over medium heat. Add the finely diced onion and cook for 2–3 minutes until softened. Stir in the garlic and ginger and cook for another minute.

Step 3: Add the sweet paprika, ground turmeric, ground cumin, and garam masala to the pan. Stir well to coat the onion mixture with the spices.

Step 4: Immediately add the rinsed lentils, vegetable stock, coconut milk, canned diced tomatoes, sea salt flakes, black pepper, and sugar. Stir everything to combine.

Step 5: Bring the mixture to a simmer and cook uncovered for about 20 minutes, stirring occasionally, until the lentils are soft and cooked through.

Step 6: Add the baby spinach leaves to the pan and stir until just wilted. Remove the pan from the heat.

Step 7: Serve the dal with a swirl of plain yoghurt, a sprinkle of finely chopped coriander, crispy fried shallots if using, warm roti bread on the side, and finish with a squeeze of fresh lemon juice.

Tips & Variations

For a creamier texture, blend a portion of the dal before adding the spinach.

Substitute garam masala with curry powder for a different spice profile.

To make it vegan, skip the yoghurt or use a plant-based alternative.

If you prefer a thicker dal, cook a little longer or reduce the vegetable stock slightly.

FAQs

Can I use other types of lentils?

Red lentils work best here as they cook quickly and break down nicely, creating a creamy texture. Brown or green lentils can be used but will take longer to cook and may not become as soft.

Is this dal gluten-free?

Yes, the dal itself is gluten-free if you use gluten-free vegetable stock. Simply check the stock label. Avoid serving with roti unless you choose gluten-free bread alternatives.