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2025-12-23 23:59:59
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10-Minute Green Dahl
So pretty and flavourful, this vibrant green dahl is smooth, creamy, spicy, and wonderfully nourishing — all ready in just 10 minutes! Packed full of greens, it makes a delicious quick dinner served with roasted pumpkin and pickled red onion.
Takes 15 minutesminutes
Serves 2
Ingredients
1tbspoilolive or coconut oil work well
2clovesgarlicpeeled and finely chopped
A thumb-sized piece of gingerpeeled and finely grated
1medium onionabout 150g, finely chopped
2× 400g tins cooked lentilswe used beluga; brown or green also work
200gspinachcavolo nero, or kale (roughly chopped; about 4 cups)
1× 400g tin coconut milk
Juice of 1 lime
1tbspcurry powder
1tbspground cumin
½tspground black pepper
Sea saltto taste
1tbsptamari or soy sauce
1tbspmaple syrup
To Garnish
Roasted pumpkin
Drizzle of coconut milk
Pickled red onion
Fresh coriander or chilli flakesoptional
Instructions
Prepare the ingredients:
Peel and finely chop the garlic and ginger. Finely chop the onion, removing any limp outer layers. Drain and rinse the tinned lentils thoroughly.
Toast the pittas:
Pop your pitta breads into the toaster on maximum heat so they’re warm and slightly crisped when ready to serve.
Cook the aromatics:
Heat 1 tbsp oil in a large saucepan over a high heat. Add the garlic, ginger, and onion, and cook for 1 minute, stirring regularly to prevent burning.
Build the dal:
Add all remaining ingredients — lentils, greens, coconut milk, lime juice, curry powder, cumin, pepper, salt, tamari, and maple syrup.
Bring to the boil, stirring occasionally to ensure nothing sticks to the bottom. Reduce to a simmer and cook for 2–3 minutes, until heated through and creamy.
Serve and garnish:
Remove from the heat. Spoon into bowls and garnish with a drizzle of coconut milk, roasted pumpkin, and pickled red onion.
Scatter over some fresh coriander or chilli flakes, and serve with warm pitta soldiers or rice on the side.
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This was both beautiful and delicious ! Thanks!
Ah brilliant! 💚 So glad you liked it 😋