A MEAL YOU CAN MAKE
Coconut & red lentil dhal
Gentle spices & a spoonful of comfort
About 43 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 160g Red lentils, dry
- 200ml Coconut milk
- 150g Onion, finely chopped
- 10g Garlic, minced
- 15ml Olive oil
- 2 tsp Ground cumin
- 1 tsp Ground turmeric
- 400ml Water
Allergens: Check all ingredient packaging; no allergen-free assurance. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~517 kcal · 23g protein · 52g carbohydrate · 26g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Rinse 160g red lentils (dry). Chop 150g onion (finely chopped) and 10g garlic (minced). Measure 200ml coconut milk, 2 tsp ground cumin, 1 tsp ground turmeric and 400ml water. Read lentil packet instructions.
Start the pan
Heat 15ml olive oil; soften 150g onion (finely chopped) for 4 minutes. Add 10g garlic (minced), 2 tsp ground cumin and 1 tsp ground turmeric. Stir in 160g red lentils (dry), 200ml coconut milk and 400ml water; bring to a simmer.
Cook gently
Simmer gently, covered, over low heat. Stay nearby. If the pan needs attention, pause your current hands-on task before tending it.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Check, finish & portion
Stir thoroughly and check the lentils are completely tender. Follow the packet if a longer cook is required. Add water if too thick. Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.