Spiced Lentil & Coconut Dahl

A creamy, mildly spiced dahl made from tinned lentils, coconut milk, and a spoonful of curry powder. It's rich, comforting, and tastes like it's been cooking for hours. It hasn't. It's been cooking for ten minutes. Serve with instant rice or just eat it as a thick soup.

Ingredients (Serves 2–3):

• 1 x 400g tin of green or brown lentils, rinsed and drained
• 1 x 400ml tin of coconut milk
• 1 tbsp mild curry powder
• ½ tsp turmeric
• ½ tsp salt

Method:

1. Put everything in a saucepan. Bring to a gentle simmer.
2. Cook for 10–12 minutes, stirring occasionally, until slightly thickened.
3. Serve as a soup, or spoon over instant rice.

Why it's gut-friendly: Lentils are a prebiotic powerhouse. Coconut milk provides gentle, easily digestible fats. Turmeric and curry spices are anti-inflammatory.