Creamy Coconut & Spinach Lentil Dahl

This is the dahl I make when I want something warm, creamy, and deeply orange. Red lentils cook down into a soft, velvety texture. Coconut milk makes it rich. Spinach adds green. It's vegan, endlessly forgiving, and tastes even better the next day.

Ingredients (Serves 4):

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 1 tsp turmeric
• 1 tsp cumin
• 200g red lentils, rinsed
• 1 x 400ml tin of coconut milk
• 400ml vegetable stock
• A large handful of spinach
• Juice of ½ lemon
• Salt

Method:

1. Heat the coconut oil in a large pot. Add the onion and cook for 5 minutes.
2. Add the garlic, ginger, turmeric, and cumin. Cook for 1 minute.
3. Add the lentils, coconut milk, and stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the lentils are soft and creamy.
4. Stir in the spinach and let it wilt. Squeeze in the lemon juice and season with salt.
5. Serve with rice or naan.

Why it's gut-friendly: Red lentils are easy to digest and packed with fibre. Turmeric and ginger are anti-inflammatory. Coconut milk is gentle on the stomach.