top of page
  • Writer's pictureEmily Yeo

Spinach Lentil Dahl with Coconut Rice

Updated: Jun 6, 2018

I love Indian food in a head over heels, madly, deeply, crazy, crushin’, love bug sorta way.

I’m smitten. and there is no sign of it dissipating. As you may have noticed, I’m not the kind of person who just throws together things in the kitchen without at least a map, a compass, 1001 enthusiastic reviews or an old friend’s sworn solemn oath in written from, that a certain recipe is 100% guaranteed to blow my socks off.

Sure, I’ll make numerous adjustments while I work on something to meet my personal preferences, but aside from baked tofu, tofu scramble, and casseroles, I rarely go on my own intuition. Because you see, my intuition has often led me to all kind of kitchen disasters: a strawberry pie that had exploded in the oven, a creme brûlée that looked like vomit, shepherd’s pie that was cooked to shoe leather, etc…

If I told you I had a simple and delicious recipe with 150% of your daily Vitamin A, 100% of your daily fiber, 75% of your daily Vitamin C, and 50% of your daily protein and iron needs, all with just 380 calories, you would probably think I was kidding, right? Well today is your lucky day, because I do have such a recipe – this delicious vegan spinach lentil dahl with coconut rice. I’m in love with the fresh, buttery spinach flavour infused into every bite of this dish. I really do think the dahl would taste worse if you used less of it.

I keep the spinach lentil dahl fairly light, tangy and low in fat because I wanted to serve it with a side of coconut rice. Which is pretty much what it sounds like – rice that’s been cooked in coconut milk instead of water. The coconut milk makes the rice rich, decadent, and a little sweet tasting, making it the perfect pairing for my tangy spiced spinach and lentil curry.

Lentils are one of those somewhat difficult foods right up there with avocados and mangoes. One minute they are almost just perfectly cooked and the next moment they have been reduced to gloopy mush. Patience and timing are what you need to cook perfect lentils two things that I must admit are not my strong points in life. However with a watchful eye this really is an amazingly easy and tasty dish. The simple blend of spices will make  your kitchen smell as wonderful as this tastes. Even if like me you don’t possess much patience in spades and your lentils do over cook all is not lost as dahl is a rather forgiving dish and yours will just have a bit more of a soupy texture but will still taste amazing none the less.I have to say that this dahl is quite light on the chili front as I have quite a low tolerance of spice that would horrify any chili fiend.

As complicated as it might seem, it’s actually fairly easy to make. Plus between all of the spices, vegetables, and peas you are getting a ton of healthy nutrients in one sitting. It’s the perfect warming meal on a chilly evening!


4 views0 comments

Recent Posts

See All


bottom of page