This Creamy Coconut Lentil Daal is beautifully warming and would have to be one of my favourite dishes. Cooking the lentils in coconut milk makes it so much creamier, while the spices add such a lovely blend of flavours. This is one dish that nourishes the body and the soul.

Much like there are many ways to spell daal, there are also a few ways in which to cook it. For this recipe I have chosen to cook the spices in some oil in a pan. I find when you heat the spices this way it allows the flavours to infuse as well as the aromas to be released. Not only do I find it gives the daal a deeper flavour, it makes the kitchen smell devine!

I add this wonderful spicy oil mixture to the daal once it has come to a simmer so there is still plenty of time for the flavours to infuse through the dish.

Creamy Coconut Lentil Dahl

When I am cooking I always see more than the food. I see the goodness that it brings me and the people I cook for. This Creamy Coconut Lentil Daal really made me realise this. When I saw the mixture of the lentils in the pan I could not help but think how my root, sacral and heart charka’s were going to feel nourished by this dish.

Eating to support our chakras is as simple as eating food the same colour as that chakra. Our root chakra is red, our sacral chakra is orange and our heart chakra is green. So you can see by looking at this plate how my mind went to these thoughts.

Eating really is about nourishing more than just our physical body.

As with any dahl you can have this Creamy Coconut Lentil Daal by itself or as I have done here and pop some added veggies with it.

I find daal so grounding I wanted to keep that theme going so I had some roasted sweet potato and carrot that I added along with some pan wilted spinach. Frying the spinach in a little coconut oil brings out an almost creaminess to the spinach that pairs perfectly with the daal.

This Creamy Coconut Lentil Daal recipe makes the perfect plant-based meal! It’s minimal fuss to make and reheats beautifully. Rich, fragrant and packed with protein it is a meal you can feel good about and makes you feel good!



What do I need?
  • 1 cup of mixed Red + Green Lentils, washed
  • 400ml of Coconut Milk, canned
  • 2 Tablespoons of Coconut Oil
  • 2 cloves of Garlic, minced *see note SIBO
  • 1 Tablespoon of Ginger, minced
  • 2 teaspoons of Coriander, ground
  • 1 teaspoon of Cumin, ground
  • 1 teaspoon of Turmeric, ground
  • 1 teaspoon of Mustard Seeds, ground
  • 1 teaspoon of Fennel Seeds, ground
  • 1 teaspoon of Fenugreek Seeds, ground
  • 1/2 to 1 teaspoon of Chilli Powder (taste dependent) – omit for histamine
  • 1 cup of Water
  • Salt + pepper


Let’s Do This!

1. Place the washed lentils into a pan with 1/2 cup of water and bring to the boil. Then reduce to a simmer.

2. Whilst the lentils are simmering, heat the oil in a small fry pan over medium heat.

3. Add the garlic + ginger and cook for 1 minute. Add the spices and cook stirring for another minute. Add a splash of water from the 1/2 cup remaining, then scrape the spice mixture into the simmering lentils and give it a good stir. Season with salt + pepper

4. The lentils will begin to soak up the liquid. Keep stirring every 10 minutes and if needs been add in more water 1/4 of a cup at at time.

5. The lentils will take approximately 30-40 minutes to cook. The lentils are firm but soft when they are cooked.

6. Garnish with some wilted spinach and serve by itself or with some added veggies.

NOTE: If you are following the SIBO protocol or are sensitive to garlic remove the garlic cloves and coconut oil and replace with 2 Tablespoons of Garlic Infused Olive Oil.


Serves 4


Gluten Free, Dairy Free, Nut Free, SIBO Phase 2, Low Histamine, Vegan